A RECIPE FOR THE TRULY THRIFTY, THIS CLASSIC PICKLE USES SOMETHING THAT IS USUALLY THROWN OUT—WATERMELON RIND—TO MAKE A SWEET, WARMLY SPICED PICKLE THAT IS DELICIOUS SERVED ALONGSIDE GRILLED CHICKEN, SMOKED PORK, AND HAM AND BISCUITS.
PREP: 1 HOUR STAND: OVERNIGHT COOK: 45 MINUTES PROCESS: 10 MINUTES MAKES: 6 HALF-PINTS
1. Cut rind from watermelon (should have about 4½ pounds rind). Trim off the pink flesh and the green outer portions of the watermelon rind. Cut the rind into 1-inch squares or other 1-inch shapes. Measure 9 cups.
2. Place the 9 cups rind in a large nonmetal bowl. In another large bowl combine the 6 cups water and the pickling salt; pour over rind (if necessary, add more water to cover rind). Cover bowl and let stand at room temperature overnight.
3. Pour rind mixture into a colander set in the sink. Rinse with cold water; drain well. Transfer rind to a 4-quart heavy pot. Add enough water to cover rind. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until rind is tender; drain.
4. Meanwhile, for syrup, in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot combine sugar, vinegar, the 1½ cups water, the cinnamon, and cloves. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 10 minutes. Strain mixture through a sieve, reserving liquid. Discard solids; return liquid to same pot.
5. Add watermelon rind to syrup in pot. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until rind is translucent.
6. Pack hot rind and syrup into hot sterilized half-pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.
7. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Per ¼ cup: 117 cal., 0 g fat, 0 mg chol., 1,288 mg sodium, 30 g carb., 0 g fiber, 0 g pro.
The acidity level in any pickled food is extremely important because it’s directly related to the safety, taste, and texture. Never alter the amounts of vinegar, food, or water in a recipe or use a vinegar with an unknown acidity. Always use vinegar with an acidity level of at least 5 percent. “Pickling vinegar” has a 7 percent acidity and will make your pickles more sour.