Preserving Watermelon Pickles
I made a batch of watermelon pickles using John Besh's recipe, available on line. It turned out OK, but not like my mom's, which is where my taste memory is set. I used rice wine vinegar. Since I wasn't going to eat them all right away, I canned them. Do they have enough vinegar or should I also hot water bath them? The recipe is one cup sugar, one cup vinegar.
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The USDA has a great resource for canning and the link below is to the chapter specifically on canning pickled foods. Although they don't seem to have a watermelon rind recipe, they have detailed directions on preserving pickled fruits and vegetables which should cover your needs. Some people choose not to follow these guidelines and may be lucky enough to never have a problem but this is the safe way to do it.
http://www.foodsaving.com/G6Preparing-CanningFermentedFoods-PickledVegetables.pdf
The USDA's information comes from the National Center for Home Food Preservation out of UGA. They have a specific recipe for watermelon rind pickle including water bath canning instructions.
http://nchfp.uga.edu/how/can_06/watermelon_rind.html