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Watermelon, Part 2 (April 13, 2017)

This is truly the gift that keeps on giving! You've enjoyed the watermelon salad, but hold on... don't toss that gorgeous green-striped rind! Instead, make this delightful pickle from what usually goes into the compost heap. Our good friends and cookbook authors extraordinaire Margaret Howard and Ellie Topp, in their bestselling book, Preserving Made Easy: Small Batches and Simple Techniques tell us how in a few easy steps!

They say "Leave a small amount of the pink flesh to give a bit of color, and cut interesting shapes with canapé cutters. The secret of the crisp texture is to add the sugar gradually during the pickling process; the extra two days this required is well worth the effort!"

Watermelon Rind Pickles

After you've made these delectable pickles, you'll want to try lots more! Get your copy of Preserving Made Easy now; we promise this handy little book will be front and centre in your kitchen!

Makes 4 1-cup (250 mL) jars or 2 2-cup (500 mL) jars

  • 4 cups (1 L) peeled watermelon rind, cut into 1-inch (2.5 cm) cubes
  • 1/4 cup (50 mL) pickling salt
  • 4 cups (1 L) water
  • 2 cups (500 mL) granulated sugar, divided
  • 1 cup (250 mL) white vinegar
  • 1 lemon or lime thinly sliced
  • 1 tsp (5 mL) whole cloves
  • 1 tsp (5 mL) whole allspice
  • 2 cinnamon sticks, 3 inches (8 cm) long

Day 1
Place watermelon rind in a large non-reactive bowl. Dissolve salt in the water and pour over rind. Let stand 4 hours; drain and rinse twice.

Place rind in a large stainless steel or enamel saucepan; cover with cold water. Bring to a boil over high heat, reduce heat, cover and boil gently for 6 minutes, or just until tender. Drain; place in a large non-reactive bowl.

Combine 1 cup (250 mL) sugar, vinegar, lemon slices, cloves, allspice and cinnamon in a saucepan. Bring to a boil, stirring until sugar is dissolved, and pour over rind. Place a weight such as a plate on top of rind to keep it submerged. Let stand for 24 hours.

Day 2
Drain liquid from rind and into a saucepan; add 1/2 cup (125 mL) sugar. Bring to a boil and pour over rind. Replace weight and let stand for 24 hours.

Day 3
Drain liquid from rind into a saucepan; add 1/2 cup (125 mL) sugar. Bring to a boil. Add rind and return to a boil. Remove from heat.

Remove hot jars from canner. Remove cinnamon sticks from liquid and place one in each jar. Remove rind from liquid with a slotted spoon, pack into jars. Pour liquid over rind to within 1/2 inch (1 cm) of rim (headspace). Process 10 minutes for 1-cup (250 mL) jars and 10 minutes for 2-cup (500 mL) jars as directed.

IMPORTANT: For exact instructions on how to preserve safely, please take a look at the Bernardin C/O Jarden Branded Consumables Canada website: www.bernardin.ca/en/stepbystep.htm

Tony's beverage suggestion:
light ale; lager

 

We wish to thank the following for permission to publish material:

Firefly Books Ltd. for Preserving Made Easy, Small Batches and Simple Techniques by Ellie Topp and Margaret Howard. © 2012 Firefly Books Ltd. Text © 2012 Eleanor Topp and Margaret Howard

And:

Bernardin C/O Jarden Branded Consumables Canada for Instructions on how to preserve safely. For more information or answers to questions on canning and preserving, go to www.bernardin.ca.

 

Download this article in printable form as an Adobe Acrobat PDF (58 kB)

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Happily enjoyed by Helen Hatton and Ron Morris.

Helen Hatton and Ron Morris at Le Caveau des Gourmets in Gigondas

 

 

 

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