Pickled Watermelon: Summertime in a Jar
I was very skeptical when my sister first introduced me to watermelon pickles. Who would take the sweetness that it is watermelon, add salt and vinegar, and pickle it? It was watermelon blasphemy!
But as a woman in my forties, I have resolved to expand my food horizons from just meat and potatoes. I have even learned to enjoy roasted Brussels sprouts and roasted cabbage!
I should have trusted my sister - the pickles were delicious! Tangy, with a hint of sweetness and the essence of watermelon. It is now my favorite wintertime treat. It lets me remember the hot sunny days of summer.
Some people like to cut their watermelon into strips, but I prefer mine in chunks that are just the right size for popping into my mouth. Enjoy!
Ingredients per quart of watermelon pickles
- 2 cloves garlic
- 2 sprigs dill, or 2 teaspoons dill seed
- 1 tbsp salt
- 2 tbsp sugar
- 1 quart (4 cups) seedless watermelon, rind removed and cut into 2 inch cubes
- 1 whole cayenne pepper
- 2 cups water
- 1/4 cup white vinegar
- Sterilize quart jars and canning lids in a canner or large kettle of boiling water. Remove from water but leave water boiling.
- While you are preparing pickles, simmer vinegar and water in a separate pot.
- Put garlic, dill, cayenne pepper, salt and sugar into quart jar. Add watermelon cubes, packing loosely.
- Pour simmering water into jars to 1/2 inch below rim of jar. Wipe rim clean and put on lids.
- Put jars into canner and boil for 10 minutes. Remove jars from canner and let cool. Check for proper seal before storing. Pickles should be ready in 3 to 4 weeks.