These delicious pickles have been a favorite of our family for many years and can be served any time of the year with many entrées as well as given as gifts. After serving watermelon to guests, save all the watermelon rind for these pickles.
Rind of 1 large watermelon
4 tablespoons salt
1 quart (4 cups) water
8 teaspoons whole cloves
16 cinnamon sticks
Dash of mustard seed
8 cups granulated sugar
4 cups apple cider vinegar
Red or green food coloring (optional)
Peel and remove all the green and pink portions from the rind of the watermelon. Cut the rind into 1-inch cubes. Place in a large bowl and soak overnight in a mix of the salt and water.
Drain the watermelon rind. Tie the cloves, cinnamon sticks, and mustard seed in a cheesecloth bag. In a saucepan on medium heat mix the sugar and vinegar into a syrup. Add the bag of spices and bring to a boil. Remove from the heat and allow the syrup to sit for 15 minutes. Add the drained watermelon rind, return to the heat, and cook 15 to 20 minutes or until the pickle is clear and transparent. Before removing from the heat, if desired add enough red or green food coloring to give color to the pickle.
Pack the pickles into hot, sterilized, half pint jars and seal at once. Process the jars in a boiling water bath for 5 minutes. Remove and turn upside down on wire racks until cool.
YIELD: ABOUT 10 HALF-PINT JARS
Bernice Wilson
Lawrenceville, Georgia