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Ingredientes
- 1 lrg watermelon - (abt 25 lbs)
- 2 Tbsp. kosher salt
- 3 c. sugar
- 2 c. cider vinegar
- 1/2 x inch fresh ginger piece peeled
- 1/2 tsp grnd mace
- 2 sm cinnamon sticks
- 1 x lemon thinly sliced
Direcciones
- Cut watermelon in half; remove flesh and seeds. Using a metal spoon, scrape rind to remove all traces of pink. Cut rind crosswise into inch-wide strips. Using a vegetable peeler or possibly a small sharp knife, peel green skin from rind. Cut away bad spots. Cut rind into 2-inch lengths.
- In a large nonreactive bowl, combine salt and 1 gallon cool water. Add in rind; let soak in brine overnight. Rinse rind 2 or possibly 3 times in fresh cool water and drain well.
- Combine sugar and vinegar in large nonreactive pot; heat till sugar dissolves. Fold an 8-inch by 16-inch piece of cheesecloth in half to make a square; rinse with water and squeeze dry. Place ginger, spices, and lemon on cheesecloth; tie closed with one end of 12-inch piece of cotton string. Tie a loop in the other end and slip over spoon handle. Suspend spice bag in syrup by placing spoon across top of pot. Add in rind and return to a boil. Reduce heat, simmer for 30 min, and let sit overnight. Throw away spices.
- Wash 7 one-pint canning jars, lids, and screw-bands with warm, soapy water; rinse well. Place jars upright on a wire rack in bottom of large pot. Fill pot with warm water till jars are submerged by 1 to 2 inches; bring to a boil for 15 min. Turn off heat, leaving jars in water. Sterilize lids according to manufacturer's instructions.
- Using stainless-steel tongs, remove jars from water and place on clean towels. With a slotted spoon, transfer rind to jars, leaving a 3/4-inch space beneath rim. Pour warm syrup over rind, covering it by 1/4 inch and leaving 1/2 inch of space beneath rim. Slide plastic chopstick or possibly wooden skewer along inside of each jar to release air bubbles. Wipe mouth of jar with a clean, damp cloth. Place warm lid on jar; turn screw-band firmly without forcing.
- Place a wire rack in the bottom of a large pot; fill part way with warm water. Using a jar lifter, place jars on rack. Add in warm water to cover by 2 inches; bring to a boil. Boil for 10 min. Remove jars from water bath; let stand on clean dish towels for 24 hrs. Check cold jars for slight indentation in lids which indicates a vacuum seal. Jars which don't seal properly or possibly which leak during processing should be stored in refrigerator and the pickles consumed within a week.
- Allow sealed pickles to mellow in a cold, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.
- Makes 7 pints.
- Yield: 7 pints
