Canning Watermelon Pickle.... Really!

Hello There! I'm writing to you from the world of domestic bliss. I have been on vacation for two days now, and I'm starting my summer canning, and I couldn't be happier.

Starting last night I began the process of canning watermelon rind pickles. These little ole pickles harken back to my childhood summers spent in Bakersfield with my aunt, uncle and cousins Johnny (now he likes to be called "JC" - I guess he's earned the right to be called what he wants now, he's nearly 40) and Heather. As we ate our watermelon at the breakfast, lunch or dinner table, poolside or sitting in front of the telly in our pyjamas, aunt Terri always made sure we saved our rinds for her pickle!

Yes, I thought it was bizarre....gross actually. But isn't it amazing how growing older increases our appreciation? I've heard our taste buds actually mature. I'm sure that my sentimentality is increasing....

So anyhoo.... as an homage to old Bakersfield hot summer days, and aunt Terri, here's my adventure with watermelon rind pickling. Oh, my mom said that these are good served with cooked bacon wrapped around them, with a nut, and broiled.... the salty, sweet and sour flavors together..... my mouth is watering right now!!

Okay, first thing's first. You have to get as many friends and family as possible to eat, eat, and eat some more watermelon. Then make sure that you keep your eyes on the rind, not for a moment letting them even think about throwing those rinds away. It took a little convincing to get Bernie (hubby) to comply, but eventually he did. You'll need 4 quarts watermelon rind (that's about the rind from one whole watermelon).

Here's the recipe:
4 quarts cubed rind, white part only (pink and green removed)

1 cup canning salt (yes, it has to be "canning" salt - table salt isn't appropriate)
OR
3 tablespoons pickling lime (yes, you can find this with canning equipment, pectin, etc.)

2 sticks cinnamon (each broken in half)
1 tablespoon whole allspice
1 tablespoon whole cloves
1/4 teaspoon mustard seed
1 thinly sliced lemon
2 pices fresh ginger, sliced
7 cups white sugar
1 quart white vinegar
Take the watermelon rinds, cut off most of the pink bits. Then, cut off the green outer layer. I found it easier to cut the rind in pieces prior to doing this this. If you waited, cut pices in one to two-inch squares/rectangles/triangles (whatever you like) now. Set aside.

Here you have to make a decision. Do you want crisp or soft pickles?

1. If you want crisp pickles, soak the rind for at least 2 hours in pickling lime dissolved in 2 quarts water

2. If you want regular, soft pickles, cover rind pieces with salt dissolved in 1 gallon of water. Let stand at least 12 hours, or overnight.

Drain the rind pieces, rinse and rinse several times more. Place pieces in stockpot, cover with water, and cook until fork tender. This took about 35-45 minutes when I did it. The aroma is interesting.... a little sweet, and pleasant. It brought my rats out of their cage, wondering what their next treat was going to be! Drain, and set aside.

This is a good time to get your spices together. Take a piece of cheesecloth or muslin, place all spices in it, and tie. I used a piece of embroidery thread laying around.

Aren't these spices pretty? I just love cooking with real ingredients in their natural state....

In another saucepot, combine sugar, vinegar, lemon slices and ginger. This smells so good! Add spice bag. Bring to a boil, and then reduce the heat and simmer for 10 minutes.

Add watermelon rind pieces, and simmer all together until rind pieces are transparent (yes, they turn almost se-through! They take on an almost candy-like appearance.)

Pack the rind, lemons (if you like, I do!) and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles by slipping a spatula around pieces and gently tapping botton of jar to release hiding bubbles.

Heat lids, place on jars and screw on bands.

Place jars with lids on in a big ole canner (this black and white-speckled tub on the right). Normally your canner should have a matching lid, but mine apparently got lost along the way. So, I'm using my copper saucepan that I got in France. It looks cute though, non?

"Process" (let the jars boil in the speckled canner) for 10 minutes.

With the canning jar lifter thingamijig, lift the jars out of the boiling water. Set on a towel 1/2 inch apart, and let cool for 12-18 hours.

They say that you should let the pickles rest for at least 3 months in order for all the flavors to get to know each other. So, maybe you can serve the rind, bacon and nut hors d'oeuvre for you Halloween party? Or Thanksgiving...even Christmas?