Watermelon Pickle
This recipe, originally found in Housekeeping in Old Virginia, transforms watermelon rind into a sweet and spicy condiment perfect for Christmas ham. The use of a teaball (or clean pantyhose!) to hold the spices adds a touch of homespun charm.
This recipe, originally found in Housekeeping in Old Virginia, transforms watermelon rind into a sweet and spicy condiment perfect for Christmas ham. The use of a teaball (or clean pantyhose!) to hold the spices adds a touch of homespun charm.
- Carbohydrate 999.376292184393 g
- Cholesterol 0 mg
- Fat 2.5431240427902 g
- Fiber 11.6218484022519 g
- Protein 8.68454204044549 g
- Saturated Fat 0.46976219033159 g
- Serving Size 1 1 quart (2198g)
- Sodium 24.3771495392789 mg
- Sugar 987.754443782141 g
- Trans Fat 0.67007885691783 g
- Calories 3881 calories
Step-by-step
- Peel and cut watermelon rind. Rinse in water.
- Bring a quart of water and 1/2 cup of salt to a boil. Remove from the heat, and put in a plastic with the rinds. Place in the refrigerator for 24 hours.
- Drain rinds well. Boil for 10 minutes in another quart of water. Drain and set aside. Put spices into a tea ball. If you don''t have a teaball, clean pantyhose will work just fine.
- Bring a quart of water to the boil and add vinagar, sugar and spices. Boil until sugar is disolved, about 5 minutes. Add rind and cook for about 45 minutes or until the rind is clear. Remove spices. Put in quart mason jars, then pour liquid to about a half an inch from the top. Seal and process in a hot water bath for 30 minutes, or until you hear the jars pop.
- To process, first put the jars and rings in to a pot so they are not touching the bottom. A pasta pot with an insert works fine for this if you do not have a canner. Put water in the jars so they do not float around. Bring them to a boil, and let them sit in the hot water until you are ready to fill them. Remove them from the water, fill, and put back in the pot, in the same hot water. You will know when they are ready when you have heard all the jars "pop". Remove from the heat, and let them sit in the water until they are cool enough to touch. You can store them at this point. They must be refrigerated once they are open. You may reuse the jar and ring, but not the seal.
Discarding the Outer Layer
Many cooks mistakenly leave the green outer skin attached when attempting this historic preservation method, which results in a tough, unyielding texture. A sharp vegetable peeler must remove every trace of dark green skin before slicing, leaving only the firm, white inner rind. Soaking these prepared pieces in a concentrated saltwater brine for twenty-four hours draws out excess moisture and firms up the cellular structure, allowing the heavy syrup to penetrate evenly later.
Managing Whole Spices
Loose whole cloves and cinnamon sticks create an unwanted muddy appearance and leave gritty particles embedded in the finished condiment. Enclosing the dry aromatics inside a stainless steel tea ball keeps the syrup crystal clear while extracting maximum flavor during the simmer. When the liquid reaches a boil with the vinegar and six cups of sugar, monitor the temperature closely until the sugar completely dissolves before introducing the drained rinds.
Processing and Storage
Achieving the characteristic translucent quality requires simmering the rinds for approximately forty-five minutes until they look glassy and clear. Ladle the hot mixture into quart mason jars, leaving a half-inch of headspace at the top to allow for thermal expansion during the hot water bath. Process the sealed jars for thirty minutes, ensuring they do not touch the bottom of the pot by utilizing a pasta insert or a rack, and listen for the vacuum seal to click shut as they cool.
