Mustard Watermelon Pickles

1 qt. watermelon rind (from about 4 lbs. watermelon)
2 tbsp. salt
1-3/4 cup cider vinegar
1 cup sugar
2-1/4 tsp. mustard seed
1-1/2 tsp. ground turmeric
1/4 tsp. ground ginger
1/8 tsp. garlic powder
3 tbsp. flour

Remove skin and flesh from watermelon rind; cut into 1 inch squares; place in a large bowl. Dissolve salt and 1 quart water and pour over rind. Refrigerate 5 to 6 hours or overnight. Drain and rinse rind; drain well. In a medium size enamel or stainless steel saucepan combine 2-1/4 cups water, vinegar, sugar, mustard seed, turmeric, ginger and garlic powder; bring to a boil. Add reserved watermelon rind. Simmer, covered, until rind is almost tender, about 10 minutes. Combine flour with 1/2 cup water. Add to saucepan; mix well. Cook and stir until thickened, about 3 minutes. Pour into hot sterilized canning jars leaving 1/4 inch head space. Remove air bubbles. cover, following manufacturer's directions. Process in boiling water for 10 minutes. Cool jars and check seals according to manufacturer's directions. Remove screw brands before storing. Or, spoon mixture into tightly covered containers; cool. Refrigerate up to 3 months.

Makes 3 pints

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Pickles, Preserves

Cajun Country -- New Iberia, Louisiana