Pickled Kitchen

If it is possible to get vinegar poisoning I think I may have it! I spent almost all of day pickling. Last night I started the first project: watermelon rinds. Usually choice, but my mom makes the best pickled watermelon rinds so I thought I would give them a try. The hardest part is time involved. The cutting down to size, and overnight soak.

Yet, once everything is ready they weren't that hard.

It's hard to wait the month or more til they are ready, but should be worth it!
Here's the recipe that I used for them. I used a version I found on the food blog "Foodista," and changed a few things like decreasing the amount of sugar and cloves, and adding whole black peppercorn.
I also don't have a canning kettle, but each of the six half-pints sealed themselves without one. I just boiled the jars and lids, and closed them up as soon as they were filled. The sound of the "click" of the seal has become one of my favorite sounds!

Pickled Watermelon Rind

• 1 large watermelon,  cut away the pink flesh and green rind. Then cut into 1-inch chunks
• 3 quarts water
• 3/4 cup salt
• 1 quart white or cider vinegar
• 5 cups sugar
• 1 tablespoon whole cloves
• 1 tablespoon whole black peppercorn
• 8 cinnamon sticks, broken in half
• 1/2 teaspoon mustard seed

Remove green skin and remaining pink from watermelon rind, then cut into 1-inch chunks to measure 4 quarts. Place rinds in a non-metal bowl and add the water and salt. You may need to add more water in order to completely cover the rinds. Cover and soak overnight in refrigerator.

Drain and cover with clear water, then transfer to a large saucepan. Bring to a boil and continue to boil for 30 minutes; drain and set aside. In the same large saucepan, pour vinegar; add sugar. Tie spices in a cheesecloth bag and add to vinegar mixture. Bring the mixture to a boil. Remove from heat and let stand for 15 minutes. Add the drained watermelon rind. Boil gently until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes.

Remove spices and spoon into hot sterilized half-pint jars, leaving about 1/2-inch head space, and seal. Process jars in boiling water bath for 10 minutes.