Watermelon Pickle Recipe

Watermelon Pickle Recipe

History and Fun Facts:
Watermelon Pickle is an old-fashioned recipe that dates back many years. It is a creative way to use the rind of watermelons that is often discarded. Instead of wasting this nutritious and versatile part of the fruit, it can be transformed into a delicious relish that complements various dishes.

In the past, resourceful homemakers would carefully remove the green rind of watermelon, as well as the pink portion left on after eating the fruit. They would then cut the rind into two-inch pieces and soak it in a weak brine overnight. This step helps to remove any bitterness and prepare the rind for cooking.

The use of alum in the recipe helps to keep the rind firm and retain its color. However, if you prefer not to use alum, you can simply wash the rind after removing it from the brine to remove all salt. In this case, the rind will require longer and slower cooking to reach the desired tenderness and transparency.

It is interesting to note that thin slices of lemon can be added to the syrup while cooking, providing a pleasant flavor to the watermelon pickle. Additionally, a peach kernel can be included in the syrup to enhance its taste.

Watermelon Pickle Recipe:

Ingredients:
- Watermelon rind (remove green rind and pink portion, cut into two-inch pieces)
- Weak brine (1 cup of salt to 1 gallon of hot water)
- Clear water
- 1 level tablespoon of alum
- Bag of spices (1 teaspoon each of cloves, allspice, cinnamon, and ginger)
- Vinegar
- Sugar
- Thin slices of lemon (optional)
- Peach kernel (optional)

Instructions:
1. Place the watermelon rind pieces in a large container and pour the weak brine over them. Make sure all the rind is submerged in the brine. Let it stand overnight.

2. Drain the brine from the rind and rinse it thoroughly with clear water. This step helps to remove any excess salt.

3. In a large preserve kettle, add the bag of spices, vinegar, and sugar. The amount of sugar and vinegar should be in proportion to the weight of the rind. Use approximately 1 cup of sugar and 1 cup of vinegar (dilute with water if the vinegar is too strong) for every pound of rind.

4. If desired, add thin slices of lemon to the kettle for extra flavor. Use approximately 1 lemon for every four pounds of rind.

5. Bring the syrup to a boil, ensuring that the sugar is dissolved. Skim off any impurities that rise to the surface.

6. Add the watermelon rind pieces to the boiling syrup. Cook until the rind becomes tender and transparent. You can test the tenderness by piercing the rind with a broom straw. It should easily go through.

7. If using a peach kernel to enhance the flavor, add it to the syrup while cooking the rind.

8. Once the rind is cooked, transfer it immediately to clean containers and cover it with the syrup. Ensure that the rind is completely submerged in the syrup.

9. Allow the watermelon pickle to cool completely before sealing the containers. Store them in a cool, dark place.

Similar Recipe Dishes:
If you enjoyed making and tasting Watermelon Pickle, you might also be interested in trying other pickle recipes. Here are a few suggestions:

1. Cucumber Pickles: Transform fresh cucumbers into delicious pickles by soaking them in a brine solution with herbs and spices. Cucumber pickles are a popular accompaniment to sandwiches and salads.

2. Pickled Beets: Preserve the vibrant color and sweet flavor of beets by pickling them. These tangy and slightly sweet pickled beets can be enjoyed as a side dish or added to salads.

3. Pickled Jalapenos: If you enjoy a bit of heat, try pickling jalapeno peppers. These spicy pickles can add a kick to your favorite dishes, from tacos to burgers.

4. Pickled Ginger: Often served with sushi, pickled ginger is a refreshing and tangy condiment that complements the flavors of various Asian dishes.

Be adventurous and explore the world of pickling. You'll find that it's a creative way to preserve and enjoy a variety of fruits and vegetables. Happy pickling!