Refrigerated Watermelon Pickles Recipe

3/4 Cups sugar

1 cup vinegar

2 sticks cinnamon

1 tsp whole cloves

Directions

Trim away all (or almost all) of the pink flesh, leaving only the whitish rind and the green peel.

Now trim away the peel; this is necessary, but it’s a little time consuming. I recommend cutting the rind into inch-square chunks first, then standing each on end and using a sharp knife to trim off the peel. (I’ve seen suggestions that you use a vegetable peeler on large sections of rind, and then cut them into pickle-size, but I find the peeler doesn’t work very well on watermelon.)

In a medium saucepan, stir together the sugar, vinegar, cinnamon sticks and cloves. Stir in the watermelon pieces.

Bring to the boil over high heat, stirring frequently. Reduce the heat, cover and simmer, stirring occasionally, until the pickles are tender and more-or-less translucent, about 45 minutes.

Cool. Store pickles and liquid together, refrigerated, in clean, closed glass jars. For best flavor, let rest at least 12 hours before serving. *Can be put into a water bath for canning.