Net Domestic cans sweet watermelon rind pickles


I thought of the term Net Domestic and thought it sounded sought of, well, maybe neat!  OK, maybe not to everyone but I just had one of those moments.

My day started off  just like any other Sunday.  After church, we returned home to make waffles.  I kicked it  up a notch and added strawberries and bananas.  Captain Rick took it further and got the whip cream dispenser from the kitchen and well…it was delicious.

I have started to use our dining room table for meals instead of art projects, library books and magazines.  Today we served waffles in the dining room and the twins passed the bowl of strawberries and acted very special.  I think it important to teach children early on good tables manners.  Yes, we had the usual spills and there was a strawberry found under a chair after the meal, but other than that, it was fun!

The girls are learning how to do household chores.  At age 5, they are now emptying the dishwasher and passing me the dishes to put away.  They set the table for breakfast and dinner last night.  I find it interesting that they really do seem to enjoy it.  I have explained that this is how families work .  Grandchildren are so special.

Captain Rick brought in watermelons that he and the girls planted.  Here are some photos of my batch of watermelon pickles. 

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2 medium size watermelon

1 pinch alum ( optional)

1 cup kosher salt

Slice the watermelon in half.  Lay the flat side down and peel the skin off the watermelon.  I used a cheese slice/plane to get the skin off in large sizes.

Invert the watermelon and scoop out the insides of the watermelon.  I used an avocado scoop and it went quickly.  Reserve the inside for smoothies, ice pops or frozen ice.  I place the pulp. seeds and all into a blender and puree.  Check for sweetness and add a little honey or sugar to taste.

Turn the watermelon bowls over and trim off the ends.  Slice the rind into 1 inch wide pieces.  Cut the length to fit the ball jar height.  Save the scraps for smaller pickles.

In a crock or non-metal container, bucket, combine the salt, alum and water.  Stir until dissolved.  Place a watermelon in the crock and place a dish on top of the watermelon to keep it submerged.  I place a pot top of top of the plate for extra weight. Cover with a dish towel and let sit 12 hours of or overnight.

Drain the watermelon from the crock and set into a bowl.  If the rind still has the flesh part of the watermelon, slice it off at this time.

To a large pot add:

8 cups white vinegar

4-5 cups water this depends on the acidity of the vinegar.  If you pucker when  you sample this,  add the extra cup.

4 cups sugar

1/4 cup pickling spice

Cook over high heat until a hard boil.  Reduce the heat to medium and cook for 15 minutes.

Place the watermelon in sterilized jars.  I lay the jars on it side so the watermelon is straight when  upright.  Plus, I think it looks cool.

Ladle the hot liquid into the jar.  Be sure the watermelon is covered with liquid.  Leave 1 inch from the top which is the outer rim of the jar.  Wipe the rims with a paper towel, attach lid and band.  Insert the canning rack inside of the canning kettle.  If you do not have one, use a dish towel. Place the jars in a pot of water.  The water should be 1 inch over the tallest jar.  I use my finger and it is up to my first knuckle.

Place  the kettle over high heat and when it is at a hard boil, reduce the heat to medium and start the timer for 10 minutes.

When the timer goes off, turn off the heat and use tongs to lift the jars out of the water.  Set aside to cool.  You will hear the magical boink of the lids popping to let you know you did it baby!  Enjoy.

Best Regards,

Maggie

4 Comments (+add yours?)

  1. Trackback: Net Domestic cans sweet watermelon rind pickles | Home Electric Repair
  2. Trackback: Food Find of the Week – 2nd Edition – Pickled Watermelon Rinds « Coriander Lime
  3. Trackback: Food Find of the Week – 2nd Edition – Pickled Watermelon Rinds

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