Refrigerated Watermelon Pickles
1 cup vinegar
1 tsp whole cloves
Trim away all (or almost
all) of the pink flesh, leaving only the
whitish rind and the green peel.
Now trim away the peel; this is
necessary, but itís a little time
consuming. I recommend cutting the rind
into inch-square chunks first, then
standing each on end and using a sharp
knife to trim off the peel. (Iíve seen
suggestions that you use a vegetable
peeler on large sections of rind, and
then cut them into pickle-size, but I
find the peeler doesnít work very well
In a medium
saucepan, stir together the sugar,
vinegar, cinnamon sticks and cloves.
Stir in the watermelon pieces.
Bring to the boil over high heat,
stirring frequently. Reduce the heat,
cover and simmer, stirring occasionally,
until the pickles are tender and
more-or-less translucent, about 45
Cool. Store pickles and
liquid together, refrigerated, in clean,
closed glass jars. For best flavor, let
rest at least 12 hours before serving.
*Can be put into a water bath for
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