watermelon piccalilli

Ingredients

• Servings: 16
• 4 cups 1/4-inch chunks watermelon rind
• 1 cup 1/4-inch chunks onion
• 1/4 cup salt
• 2 cups apple vinegar
• 1 cup sugar
• 1 tablespoon finely chopped fresh ginger
• 1 clove garlic, finely chopped
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon dry mustard
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground dried chipotle pepper
• 1/4 teaspoon ground cloves
• canning jars with lids and rings

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• stir watermelon rind, onion, and salt together in a large bowl; refrigerate until liquid has been released from the rind, about 24 hours.
• combine vinegar, sugar, ginger, garlic, cinnamon, mustard, turmeric, chipotle pepper, and cloves in a large saucepan; bring to a boil. decrease heat to low and simmer until sugar is dissolved, about 10 minutes. add watermelon rind mixture and simmer for 30 minutes more.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack piccalilli into hot, sterilized jars, filling to within 1/4 inch of the top. run a knife or thin spatula around the insides of the jars after they have been filled to remove any air . 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 15 minutes.
• remove the jars from the stockpot and place 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.