Pickled Watermelon

Yield
2 pints
Course
Credit
Shirley Barnes, Puyallup, Washington Western Washington Fair

Pickled Watermelon

Print Friendly and PDF
Ingredients
9 cups water
1/2 cup salt
11 cups watermelon pieces (cut from rind, seeded, and cut into 1-inch cubes)
2-1/2 cups white vinegar
5 cups sugar
1 cinnamon stick
1/4 teaspoon ground ginger
2 tablespoons lemon juice
Instructions

In a large bowl, stir the water and salt together. Add the watermelon and let stand overnight.

Drain the watermelon, rinse, and drain again. In a large saucepan, combine the vinegar, sugar, cinnamon stick, ginger, and lemon juice. Bring to a boil and add the watermelon. Return to a boil and simmer for 20 minutes. Remove the cinnamon stick. Loosely pack the watermelon into jars. Return the syrup to a boil and boil for 30 minutes. Pour over the fruit in the jars and seal. Process in a boiling-water bath for 15 minutes.