Red Water Melon Pickles

Tim Hankel

By
@Teepeeca

Growing up, my family never had these. When my partner told me about them, I thought I would surprise him by making him "watermelon pickles" however, he informed me that they never made the kind using the rind of the watermelon, and that this is what he actually meant!


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Ingredients

1 large
watermelon
celery, cut into 1/4 x 4 in sticks
carrots, cut into 1/4 x 4 in sticks
dill, fresh for each quart jar
3-4 slice
garlic cloves per each quart jar
2-3
dried red chili peppers per quart jar
1 tsp
salt per quart jar
1/8 tsp
alum per quart jar

BRINE

8 c
water
1 c
cider vinegar
3/4 c
sugar
2 tsp
pickling spice tied in bad

Directions Step-By-Step

1
PLACE DILL IN JAR FIRST, AND PUT MELON IN LOOSELY.

PEEL AND CUT WATERMELON INTO LARGE BITE SIZE PIECES. PLACE IN QUART JARS WITH THE ABOVE INGREDIENTS, EXCEPT FOR THE BRINE. PLEASE SEE NEXT STEP.
2
BOIL TOGETHER THE BRINE INGREDIENTS THEN POUR OVER THE WATERMELON IN THE JARS, LEAVING 1/2 INCH HEAD SPACE, OR YOUR JARS MAY NOT SEAL IN THE WATER BATH.

BRINE RECIPE ABOVE IS ENOUGH TO FILL 4 QUARTS.
3
PROCESS IN HOT WATER BATH FOR APPROXIMATELY 15-20 MINUTES. THE TIME WILL VARY ACCORDING TO THE ALTITUDE OF YOUR LOCATION. A CLUE TO WHEN PROCESSING IS DONE, IS THAT THE CELERY WILL TURN PALE.
4
***IMPORTANT NOTE****

YOU SHOULD NEVER USE HOUSEHOLD WATER FOR PICKLING IF YOU USE A WATER SOFTENER!!! THE WATER SOFTENER SALT WILL MAKE YOUR PICKLES MUSHY, EVEN WITH THE USE OF THE ALUM.

About this Recipe

Course/Dish: Other Side Dishes
Hashtags: #canning, #pickles