So I channeled my inner Pennsylvania German grandmother and pickled some stuff today.
I had a really fresh baby seedless watermelon in my CSA box, and I remembered how my grandmother used to pickle watermelon rind in the summer.
So I cleaned the rind (you remove the tough outer green shell and scrape out as much as the pink as possible left over from chunking up a watermelon) and cut it up into pieces of about an inch to 2 inches along with slicing up my remaining half bag of jalapeño peppers which also came from the CSA box. I brined both in salt water in the refrigerator overnight, bringing out today and draining and rinsing with clear water.
I brought to a boil a little over 3 cups (give or take) of a 1 to 3 part ratio of cider vinegar and white vinegar and sugar and spices. I had some white vinegar I wanted to use up, or I would’ve used all cider vinegar. This is a sweet pickle so I had easily a cup and a half of sugar, mustard seed, pickling spice, dill, cinnamon sticks in the spice and sugar category.
I cooked this mixture just shy of five minutes and then added first the watermelon rind, then about five minutes later I added the jalapeños and 4 sliced up medium carrots – slices of carrot no more than a half inch thick.
Finally I added slices of 1 large red onion. I cooked this until the watermelon rind reached a translucent stage, then removed everything from heat and ladled into preserving jars.
I did not put these in a hot water bath as I am going to store them in the refrigerator. They should last a few months that way. It’s sort of an icebox pickle.
They will need to cure a couple weeks before trying them.