This recipie apparently goes back to the late 1800's in my family. While I cannot confirm this, I can confirm that it makes some kickass pickles. As this came up in the "Salt on watermelon" thread, I thought I'd post it should anyone like to give them a whirl.
Buy watermelon (duh).
Eat or cut away the pink part and peel the outer dark green skin. Cut the melon into roughly 1.5 inch cubes.
Soak approx five hours in slightly salted water.
Drain and soak overnight in a pot of water containing one tube Lilly's Lime. Drain.
Boil in ginger tea at least three hours. Drain.
Chill rind in ice. Boil in following mixture by weight:
For approx 7lbs rind, boil at least 45 min in 4.5lbs sugar, 1 quart vinegar and spice bag (1/4 box ginger, 2 sticks cinnamon, 1 tbs cloves, 1 tbs allspice, 1/2 box whole mace)
Place pickles in jar while hot and top off with hot liquid mixture. Close air tight and allow at least 90 days before eating (they'll last for years unopened).
Obviously, some of the stuff in the recipie aren't exact measurements, but it's not all that important as they're pretty hard to screw up.
Enjoy!! 🙂
Fausto
Buy watermelon (duh).
Eat or cut away the pink part and peel the outer dark green skin. Cut the melon into roughly 1.5 inch cubes.
Soak approx five hours in slightly salted water.
Drain and soak overnight in a pot of water containing one tube Lilly's Lime. Drain.
Boil in ginger tea at least three hours. Drain.
Chill rind in ice. Boil in following mixture by weight:
For approx 7lbs rind, boil at least 45 min in 4.5lbs sugar, 1 quart vinegar and spice bag (1/4 box ginger, 2 sticks cinnamon, 1 tbs cloves, 1 tbs allspice, 1/2 box whole mace)
Place pickles in jar while hot and top off with hot liquid mixture. Close air tight and allow at least 90 days before eating (they'll last for years unopened).
Obviously, some of the stuff in the recipie aren't exact measurements, but it's not all that important as they're pretty hard to screw up.
Enjoy!! 🙂
Fausto
