"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Watermelon Pickles Recipe

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This recipe for Watermelon Pickles, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Hurlbert
Added: Wednesday, May 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. [or so] watermelon rind
4 c. sugar
2 c. vinegar
2 c. water
1 lemon, thinly sliced
2 T. cinnamon bark, smashed
1 T. whole cloves
Salt water [1/4 c. salt to 1 qt. water]

Directions:
Directions:
Trim dark green and pink parts of the rind; cut rind into cubes. Soak overnight in salt water. Next day: drain, rinse, and cover with cold water. Cook about 10 minutes. Tie lemon and spices in a spice or net bag. Add bag, sugar, and vinegar to the pot. Simmer until rind is tender and darker. Fill hot, sterilized jars 1/2 inch from the top. Seal jars, cool, and store.

Number Of Servings:
Number Of Servings:
many, many
Preparation Time:
Preparation Time:
hard to tell
Personal Notes:
Personal Notes:
Mother, Grandmother, Great-gram, & Great-great-gram Goodrich [that's ONE Great lady!] always made these pickles, and they were a huge family favorite. She shared the pickles with everyone, but not many others made them. [Once, when driving with them to CT. she inadvertently SAT in them!] Try it...you'll like them!

 

 

 

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