Another great pickle recipe from Cindy Lynn. We definitely love the ginger flavor in these. These will be so welcome on our table this winter! Thanks, Cindy!
To prepare and can according to County Extension guidelines: Pare rind and all pink edges from the watermelon. Cut into 1-inch squares or fancy shapes as desired. Cover with brine made by mixing the salt with 3 quarts cold water. Add ice cubes. Let stand 5 to 6 hours. Drain; rinse with cold water. Cover with cold water and cook until fork tender, about 10 minutes (do not overcook). Drain. Combine sugar, vinegar, water, and spices (tied in a clean, thin, white cloth). Boil 5 minutes and pour over the watermelon with spices; add lemon slices. Let stand overnight. Heat watermelon in syrup to boiling and cook until watermelon is translucent (about 10 minutes). Pack hot pickles loosely into clean, hot pint jars. To each jar add 1 piece of stick cinnamon from spice bag; cover with boiling syrup to within 1/2 inch of top. Adjust jar lids as in fresh-pack dills. Process in simmering water bath at 200 to 205 degrees F for 5 minutes. Remove jars and complete seals if necessary. Set jars upright, several inches apart, on a wire rack to cool.
Recipe is very easy and very delicious. Ginger and lemon add a refreshing taste to the rind.
I remembered liking them as a child and I think they turned out how they were supposed to -- crunchy, sweet, sour, spicy -- but they're just too sweet for me now. I should have though about what 8 cups sugar really means, and hunted around for a little different recipe with less sugar. I'm a little depressed that my taste buds have changed. I'll put some in the fridge and we'll see how often I crave them. Any other idea for uses?
I love this recipe.I didn't have fresh ginger so I subsituted allspice, but it was great! Everyone agrees it would go grat with a game meat like deer or duck, or as a base for a barbeque.
Even as a beginer these were easy to make and the 7 pint recipe gives me a little to spare. I'm not wild about ginger, but the mix of spices was perfect.