Watermelon Rind Pickles–Use every bit of that expensive watermelon

Have you noticed that watermelons this year are not very good? Cantelopes seem to be exceptional, but we haven’t had a decent watermelon yet. Could it be the lack of rain? I guess watermelons must need plenty of rain, hence the name WATERmelon?

Erma, I would give you even odds that your grandmothers always made Watermelon Rind Pickles. They were such a staple of the Victorian Era. Wonder what desperate woman first came up with the idea of trying to use the worthless rind of a melon? Whoever she was, her idea must have been an instant success. Look at all the early cookbooks. There is always a Watermelon Rind Pickle in the preserving section.

The only difference with this one is color. At first I thought this recipe came from someone named Rosy. Then it clicked that Rosy was the color. Mother had a friend who used to color her Watermelon Rind Pickles. Half were tinted red and half were tinted green so that she could have some different colors on the Christmas Day pickle tray.

This one makes a natural Rosy colored pickle. If you want it pinker, just add a drop or two of red food coloring. This is another one of those old recipes that seems to have fallen by the wayside. You don’t usually see them in the markets, and only a few old fools like us still take the time to make them.

Considering the state of cooking and food preservation today, in a few years there are not going to be many women who will know how to preserve anything.

Watermelon Rind Pickles-Rosy:

4 to 5 quarts prepared watermelon rind
4 quarts water
3 tablespoons canning salt
3 cups white vinegar
2 cups cold water
10 cups sugar
1 tablespoon whole cloves
3 sticks cinnamon
2 teaspoons peppercorns
½ cup Maraschino cherries

Trim the outer green skin and pink flesh of rind leaving a very thin line of pink. Cut into 1 ½ by 1 ¾ inch pieces. Soak the melon cubes in water and wait for 24 hours.

Drain in colander

In large stew pot or stock pot like the Farberware Classic stockpot, cover the melon with boiling water and boil gently for 1 hour and a half. Drain.

Place the rind in ice water until thoroughly chilled (several hours) to overnight) and drain again.

Combine vinegar, cold water, sugar and spices tied in a cloth bag in the stock pot, or enameled pot. Bring to a full boil. Add rind and boil gently for 30 minutes. Remove the spice bag. Let stand for 24 hours.

Finally add the Maraschino cherries and bring to a boil again. Pack in hot, sterilized jars.

Makes about 6 pints.