There were Amish guys who had set up a fruit/veggie stand on the weekends just a bit from the hotel parking lot. The first weekend I was there, I bought peaches, tomatoes and two small watermelons. Everything was great. Chad said “I don’t usually like watermelon but this is delicious”. It was probably the best watermelon I’ve had in several years. The peaches were amazing and, as always, their tomatoes tasted like homegrown, which they are!
The second weekend I was there, I bought two small watermelons to bring home. Yesterday we cut one and decided to make watermelon rind pickles.
I trimmed the hard green part away and left some of the red “meat” on the rind. Most of the red meat will dissolve away but it gives flavor to the pickling liquid.
From the one small watermelon, the yield was six pints. I canned (waterbath) five pints and will stick the 6th pint in the fridge for us to eat.
There was some canning liquid left, and we had some jujubes that Vince picked yesterday so I decided to simmer those for a few minutes in the pickling liquid, and can those and see what they end up tasting like.
We used to love my grandma’s spiced peaches and pickled apple rings so . . why not try pickling the jujubes. I had 8 or 10 jujubes that wouldn’t fit in the jar so I put those in a small jar and will stick them in the fridge. In a couple of days, we’ll try those and if we like them (taste/texture), we can pick more and pickle them.
This is the recipe I used for the watermelon rind pickles.