Mom Walker was an interesting lady, though she might argue otherwise. But she made something I had never had: watermelon pickles. She explained that "back then" they couldn't afford to waste a thing so everything was pressed into food in some way.
- 3 quarts cubed watermelon rind (pare off the green part and remove any pink)
- 3 tbsp salt
- 1 1/2 quarts water
- Soak the rind in salt and water overnight.
- Drain and cover with fresh water and cook until tender
- Drain again
- Boil together for 5 minutes in:
- 1 1/2 quarts water
- 3 cups sugar
- 1 1/4 cups vinegar
- the spices tied in cheesecloth: 2 tsp whole cloves, 2 tsp whole allspice, 4-3" cinnamon sticks, 1/4 tsp mustard spice.
- Add in the melon rind and cook uncovered, for about 20 minutes.
- Remove the spice bag.
- Evacuate immediately into hot, sterilized jars and seal immediately.
Makes around 5 quarts.