Watermelon pickles
From what I understand, pickled watermelon rind has a long tradition with feasts and celebrations of the southern states of the US. Watermelons thrive in the sandy soils of the southern US. And what could be more thirst-quenching than a juicy slice of melon on a hot southern afternoon? At 92% water content and a good source of electrolytes, the red flesh of the watermelon must have been to hard-working Americans, what Gatorade beverages are to today's athletes. And thrifty housewives surely would have recognized the value of the rinds for pickles.
Watermelon pickles are virtually impossible to find in local supermarkets, any more. And online, they sell for $6 or more per jar. But, as they're made from what most of us would toss on the compost heap, it makes good frugal sense to make your own.
I find that pickled watermelon rind is more versatile than most of the other pickles that I've made.
- Pickled watermelon rind is a nice accompaniment to cooked meats.
- Chopped up, I like it as "relish" on sausages in buns.
- It adds some tang when sliced and added to sandwiches and salads.
- Sliced thin, and used as the sole filling on a bread and butter sandwich, watermelon pickle makes a nice "tea sandwich".
- It makes a wonderful little bite when wrapped in thin-sliced bacon and broiled.
- I also like to use it as replacement for some of the candied fruit in Christmas fruitcakes, as per the suggestion in the Joy of Cooking (rinse and chop before adding to batter).
Seeded watermelons make better pickles
Seeded watermelons have thicker rinds than the seedless varieties. So I buy the seeded ones. Plus, they're usually less expensive per pound, so a win-win situation. However, it's the seedless watermelons that are the ones often found in supermarkets. Where to find a seeded watermelon? I find seeded watermelons at farm and highway produce stands, often about 10 cents less per pound than the seedless ones.
How I make watermelon pickles
Basically I follow the recipe in Joy of Cooking. I modified it slightly, as I have whole cloves and cinnamon sticks, and not oil of cloves or oil of cinnamon. I have also used the ground spices with success. However, the liquid is not as clear as using the whole spices. And I make pickles from just a quarter of a watermelon at a time, as it can take us an entire week to eat a whole watermelon. So, my instructions will only make 1 pint of pickles, and will use 1/4 of a 12-lb melon. Size up the syrup measurements, as needed for the amount of pickles you wish to make.
I cut the watermelon lengthwise into quarters. Then I slice into 1/2-inch thick slices. I trim the green off the slices, first, then the red portion off the rind. If I won't be making the pickles right away, I save the white rinds in the fridge until I have enough for a batch. A quarter of a 12-lb watermelon will provide enough rind for 1 pint of pickles.
When ready to begin the pickles, cut the white pieces into 1-inch to 1 & 1/2-inch lengths.
Place in a pot, cover with water and parblanch the rind pieces, just until it can be pierced with a fork or point of a sharp knife, but do not overcook (it takes between 7 and 10 minutes, depending on size of pieces, thickness of rind).
Drain and rinse in cold water to stop cooking. Place drained pieces in a medium-size bowl.
Make syrup and bring to a boil, for 1/4 of a 12-lb melon (adjust the syrup proportions for more melon rind):
1 & 3/4 cups sugar
1/2 cup vinegar
12-15 whole cloves
1 piece of cinnamon stick (I break cinnamon sticks in half, lengthwise for these pickles, and use a half stick)
When syrup is just boiling, pour over the rind pieces, making sure all is covered with syrup. Cover with a piece of plastic wrap, and allow to stand overnight. (To insure the melon pieces remain under the solution I place a small plate on top of the plastic wrap.) My recipe (from Joy of Cooking) doesn't specify whether this should be kept in the fridge overnight or not. To err on the safe side, place the covered melon pieces in the refrigerator overnight.
Next day, remove bowl from fridge and allow to come to room temp for about 30 minutes. Remove the rind pieces, and reboil the syrup. Pour over rind again, and allow to stand overnight, in the refrigerator.
On the third day, allow to come to room temp for 30 minutes, then remove rind pieces, and reboil the syrup.
Sterilize one 1-pint jar or two 1/2-pint jars, place rind pieces in jar(s) and pour hot syrup over, leaving headroom.
Seal and process in a boiling water canner for 10-15 minutes (10 minutes, up to 1000 ft altitude, 15 minutes for 1001 to 6000 ft altitude -- as per National Center for Home Food Preservation). (For information on safe water bath canning, read this article by the NCHFP.)
According to pickyourown.org and the recipe on the National Center for Home Food Preservation's website, it is "safe" to waterbath these pickles, due to the vinegar and sugar content.
I store these pickles in the fridge for up to 9 months. Many folks store their preserves and pickles in a cupboard, but I prefer to err on the side of caution, and keep these in the refrigerator -- I'm paranoid that way.
These pickles are ready for the table after 1 week.
Any leftover watermelon pickle syrup makes a nice glaze for baked ham. Brush on in place of a brown sugar glaze, in the final baking period (about the last 15 to 20 minutes).
I wish I could show you a photo of my jars of pickles. I think they're beautiful in their own way, translucent pickles in light golden syrup. I leave 1 cinnamon stick piece in each jar, as well as the whole cloves.
Buying canning jars
I frequent second-hand shops looking for jars. Value Village has the highest price on canning jars around here, at as much as $2.99 for a quart-size jar. St. Vincent de Paul prices their jars slightly better, at 99 cents per jar. But my favorite place to buy canning jars is Goodwill. I have found canning jars for as low as 20 cents each, there. And of course, when talking with friends and neighbors, I often just put out the word that I buy used canning jars. Many times I've been offered several jars for nothing more than a jar of jam or some pickles in exchange. Many women simply don't have the time or inclination to can any more, and are happy to have their jars go to a happy home. :)
So, will you be making any pickles or relish this summer?
