Watermelon Rind Bread and Butter Pickles |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 2 |
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Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big - or even cut the rind into spears - they're delicious straight from the jar and on relish trays. Ingredients:
8 cups cubed watermelon rind |
2 lbs onions, thinly sliced |
1/2 cup pickling salt |
2 cups sugar |
2 tablespoons mustard seeds (brown or yellow) |
2 teaspoons turmeric |
2 teaspoons celery seeds |
1 teaspoon ground ginger |
1 teaspoon peppercorn |
3 -4 cups white vinegar |
Directions:
1. To prepare the melon, use a spoon to scrape away all the pink.
2. Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
3. Cut rind into strips, cubes, or chunks.
4. Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
5. Let stand 1 1/2 hours.
6. Drain and rinse.
7. Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
8. Add the MELON and onions and return to a boil.
9. Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
10. Fit with lids.
11. Process in boiling water for 10 minutes.
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