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Watermelon Piccalilli
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1500 minutes
Tangy pickled watermelon rind with cinnamon, cloves, and chipotle.
Ingredients:
  • 4 cups 1/4-inch chunks watermelon rind
  • 1 cup 1/4-inch chunks onion
  • 0.25 cup salt
  • 2 cups apple cider vinegar
  • 1 cup white sugar
  • 1 tablespoon finely chopped fresh ginger
  • 1 clove garlic, finely chopped
  • 0.75 teaspoon ground cinnamon
  • 0.75 teaspoon dry mustard
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon ground dried chipotle pepper
  • 0.25 teaspoon ground cloves
  • canning jars with lids and rings
Instructions:
  • Combine watermelon rind, onion, and salt in a large bowl, then chill until the rind releases liquid, approximately 24 hours.
  • In a large saucepan, simmer a flavorful blend of vinegar, sugar, ginger, garlic, cinnamon, mustard, turmeric, chipotle pepper, and cloves until the sugar is dissolved, about 10 minutes. Stir in the watermelon rind mixture and continue to simmer for an additional 30 minutes.
  • 1. Boil jars and lids for 5 minutes. 2. Fill hot, sterilized jars with piccalilli to 1/4 inch from the top. 3. Eliminate air bubbles by running a knife or spatula along the insides of the jars after filling. 4. Clean the jar rims with a damp paper towel to remove any residue. 5. Seal with lids and tighten rings.
  • 1. Prepare a large stockpot with a rack on the bottom and fill it halfway with water. Bring the water to a boil. 2. Carefully lower the jars into the boiling water using a holder, leaving a 2-inch space between them. Add more boiling water if needed to ensure the water level is at least 1 inch above the tops of the jars. 3. Cover the pot, allow the water to return to a rolling boil, and process for 15 minutes.
  • Place the jars on a cloth-covered or wooden surface, a few inches apart, until they cool down. Press the top of each lid with a finger to ensure a tight seal (lid should not move). Store in a cool, dark place.

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