Pickled Watermelon With Peppers And Celery Recipes

PICKLED WATERMELON WITH PEPPERS AND CELERY

Steps:

• Combine the sugar, salt, both vinegars, peppercorns and 1 cup cold water in a medium saucepan. Bring to a boil, stirring, until the sugar and salt are dissolved, 1 to 2 minutes. Remove from the heat; add the garlic, jalapeño and bay leaves. Let steep until the brine has cooled slightly, about 30 minutes.
• Meanwhile, scrub the watermelon rind several times with a damp clean dish towel, making sure to remove any excess dirt or debris. Cut the wedge in half lengthwise then slice each half crosswise into 1-inch-thick wedges, each no more than 3 inches wide. Place in a clean 1-gallon wide-mouth glass jar, alternating with the bell pepper, celery and dill sprigs (so that all the watermelon isn't sitting on the bottom). Set aside.
• Once the brine has cooled slightly, add 2 cups ice and stir until the ice melts completely. Add the 2 cups cold filtered water and stir until fully incorporated. The brine should be fully cooled by this point. If not, let it cool completely on the counter.
• Pour or ladle the brine into the jar. The watermelon and vegetables should be fully submerged. If not, add up to 1 1/2 cups cold filtered water. Close the jar with the lid and let sit in a cool place away from direct sunlight for 2 hours, then refrigerate for 24 hours.
• After the 24 hours, the pickled watermelon and vegetables are ready to enjoy! Keep any remaining in the fridge where it will be good for up to 1 month.

SWEET-AND-SPICY PICKLED WATERMELON RIND

Steps:

• Trim the green skin off 1/4 small watermelon. Remove all but 1/4 inch red fruit from the rind; cut the rind into 1/2-inch pieces. Pack into a 1-quart jar. Combine 3/4 cup each apple cider vinegar and water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons coriander seeds, 1/2 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour over the rind; let cool. Cover and refrigerate at least 4 hours and up to 1 week.

PICKLED CELERY RELISH

Steps:

• Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl.
• In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month).

WATERMELON PICKLES

Steps:

• Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
• Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
• Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
• Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.