Ingredients
- 8 C watermelon pieces – prepared as shown below
- 1 cup apple cider vinegar
- ½ cup white wine vinegar
- 1 cup water
- ½ cup lime juice
- ½ cup maple syrup
- 1 cinnamon stick
- 3/4 cup sugar
- 2 ounces candied or crystalized ginger chunks (1/4 cup)
- 2 TBL coarse sea salt
- 2 whole Thai chili peppers – uncut
- 1 TBL allspice berries
Step by Step
- Cut your watermelon into 1 inch slices to eat.
- Enjoy eating your watermelon, but leave more than the usual amount of red left near the rind. You will want about ¼ inch of the red.
- Use a knife to cut off the outer green peel.
- Cut the rind into 1 inch pieces – they will be almost square.
- Bring the apple cider vinegar, water, ginger and spices to a boil over medium-high heat in a medium saucepan (2-quart).
- Add the sugar and salt, and stir until dissolved.
- Add the watermelon pieces
- Add more vinegar if needed to cover the pieces., then return the liquid to a full boil.
- Remove from heat and cover. Let steep for 30 minutes.
- Move the pickles to a large canning jar, using a canning funnel and/or ladle.
- Pour as much of the remaining hot liquid as will fit in the jar..
- Cover the jar and leave on the kitchen counter for 90-120 minutes.
- Refrigerate overnight (better two nights) and let meld.
- These MUST stay refrigerated. Eat within two months.
