Keep in mind this is the first of a handful of changes I want to make, so stay tuned!
Cheers! ~ Mama Homesteader
Wash your watermelon.
Make your brine solution. Mix 3/4 cup salt with three quarts of cold water. Stir well.
Prepare the watermelon. Remove all the red flesh. Peel off the skin (throw it in your composter!), and chop into 1x1 inch cubes. Place cubes in a non metallic bowl and cover with the brine solution. Chill overnight.
After soaking overnight, drain and rinse. Add to pan. Cover with fresh cold water. Cook 10 minutes or until fork tender.
Prepare your pickling syrup. Combine sugar, vinegar, Spices, and water in a pan. Heat until sugar is dissolved. Bring to a boil and cook for 5 minutes.
Drain the rind and add to the prepared syrup in a non metallic bowl. Add lemon slices. Chill overnight.
Heat the mixture and bring it to a boil. Turn down the heat and cook 1 hour.
Prepare your jars and lids. When mixture is done, ladle hot mixture into hot jars. Leave 1/2 inch head space.
Using the water bath method, heat the filled jars for 10 minutes at 200F for pints, 20 minutes for quarts.
Honestly I was surprised by the outcome. These are a sweet pickle, with a slightly different taste, not at all a bad one either. After sampling some of them, I have to admit that I do like them. Albeit not enough to make a TON of them, but the few watermelon we eat this summer should supply us with a few nice quart jars. I consider this project a success! My batch made one quart of rind pickles, and two quarts of pickling syrup- which I will keep on hand for the next watermelon that comes our way!
Cheers!~ Mama Homesteader