Watermelon Pickles
"The American South's version of chutney. Great accompaniment for sandwiches or any meal. Make sure you follow good canning practices when making this. Recipe from my Dad."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 6
- Serves:
-
20
ingredients
- 1⁄2 of a very large watermelon
- 1 pint cider vinegar
- 5 cups white sugar
- 1 tablespoon whole cloves
- 1 large cinnamon stick
- 1 teaspoon salt
directions
- Remove the red, pink and green part of the melon. Eat the red and pink parts. Discard the green rind. Chop the remaining white part into 1" pieces.
- Cover with water and boil until tender, about 1 hour.
- Drain.
- Put remaining ingredients in a pot and cook stirring until sugar dissolves.
- Add watermelon and boil about 1 hour until syrup penetrates the melon.
- Meanwhile prepare canning jars.
- Put rind in the hot jars and fill to the top with syrup.
- Seal jars.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
