Easy recipes using everyday ingredients.

To Print out only the recipe highlight it with your mouse, right click on the highlighted recipe.  Choose the option PRINT. Change the Print Range from ALL to SELECTION. Press the PRINT button on the screen.

Refrigerated Watermelon Pickles

Don't throw away the rind; it makes swell pickles. This version skips all the careful procedure involved in regular canning, so the pickles must be kept refrigerated, and even then for only about 2 weeks. (But they'll be gone long before that.) Makes about 4 cups.

Rind from about half of a full-size watermelon
3/4c. sugar
1 c. vinegar
2 sticks cinnamon
1 tsp. whole cloves

Trim away all (or almost all) of the pink flesh, leaving only the whitish rind and the green peel.
Now trim away the peel; this is necessary, but it's a little time-consuming. I recommend cutting the rind into inch-square chunks first, then standing each on end and using a sharp knife to trim off the peel. (I've seen suggestions that you use a vegetable peeler on large sections of rind, and then cut them into pickle-size, but I find the peeler doesn't work very well on watermelon.)
In a medium saucepan, stir together the sugar, vinegar, cinnamon sticks and cloves. Stir in the watermelon pieces.

Bring to the boil over high heat, stirring frequently. Reduce the heat, cover and simmer, stirring occasionally, until the pickles are tender and more-or-less translucent, about 45 minutes.
Cool. Store pickles and liquid together, refrigerated, in clean, closed glass jars. For best flavor, let rest at least 12 hours before serving.
Alex

Top 100 Recipe Sites
Return to Index of Recipes from 2005 Newsletters
Home Page