This recipe was created by my coauthor chef Kelly Geary for our upcoming canning cookbook, published by Rodale. I can’t give out the ingredient specifics — our publisher might not like that — but this will give you an idea the type of pickled products Kelly is known for. This particular creation is a refrigerator pickle, meaning it’s meant to be eaten within a couple of weeks or so.
To prepare, first quarter a baby watermelon and slice into wedges.
In a small pot, bring to a boil water, vinegar, salt and sugar.
The recipe calls for a lot of salt. The reason so much salt is used is because the watermelon cures in the refrigerator covered in liquid for a week; the salt draws moisture from the melon, keeping it from getting mushy.
Pour the pickling liquid over the sliced melon.
Stir in fiery spices. Cover and let cure in the fridge for a week before eating.
Mine has been curing since Saturday. I can’t wait to sample it this weekend!
All original content © 2012 by Jessie Knadler
{ 3 comments… read them below or add one }
That looks and sounds super yum ! Looking forward to the release of your cookbook. =)
I have your book on pre-order at Amazon! I am beyond excited for the opportunity to learn new canning recipes, particuarly after torturing our neighbors last year with a plethora of plum jam, zucchini bread and zucchini/plum marmalade (don’t ask).
Oh now, I think this could easily become one of those crave foods on my list. Sweet, spicy, salty. Is there anything better really?