| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Watermelon Pickles

1 large watermelon

3 quarts cold water

3/4 cup coarse salt

8 cups ice cubes

2 (3-inch) cinnamon sticks

1 tablespoon whole cloves

9 cups granulated sugar

3 cups white vinegar (5% acidity)

3 cups water

1 lemon, washed and thinly sliced

6 (1-inch) cinnamon sticks

1. Cut melon into fourths. Remove flesh from melon; reserve for another use. Peel melon; cut rind into 1-inch cubes.
2. Place rind in a large crock. Combine 3 quarts cold water and salt, stirring until salt dissolves; pour over rind. Add ice cubes. Cover and let stand in a cool place 5 to 6 hours. Drain well; rinse and drain again.
3. Place rind in a large Dutch oven; add water to cover. Bring to a boil; boil 10 minutes or until tender. Drain and return to crock. Set aside.
4. Tie 2 (3-inch) cinnamon sticks and the cloves in a cheesecloth bag. combine spice bag, sugar, vinegar, and 3 cups water in a Dutch oven. Bring to a boil; boil 5 minutes. Add lemon slices. Pour syrup mixture over rind. Cover rind mixture, and let stand in a cool place 12 to 18 hours.
5. Place rind mixture in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until thoroughly heated. Removed and discard spice bag.
6. Pack hot rind into hot jars; add hot syrup, filling to 1/2-inch from top. Place a 1-inch cinnamon stick in each jar. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands.
7. Process in boiling-water bath 10 minutes.

Makes 6 pints.

||| Save this Recipe on Delicious |||