Watermelon Pickles

This is a favorite at our house in the summer.  We use a watermelon that isn't very good. Or we eat the good stuff in the middle of the watermelon, cut off the rind and use about inch pieces close to the rind.  

Watermelon Pickles

Ingredients:

• Watermelon, cut in small chunks
• 8 cups water
• 1 cup vinegar
• 4 T. pickling salt
• 1 T. sugar
• Fresh dill
• 1 clove garlic
• 1 red dried hot pepper

Directions:

1. In a large saucepan mix water, vinegar, salt and sugar.  Bring to a boil.
2. In each quart jar put some fresh dill.  Add watermelon to fill jar.  Add 1 toe garlic, 1 dried red pepper and more dill to each jar.  
3. Fill jar with the water/vinegar solution, leaving about 1/2 to 1 inch space from top of jar.
4. Seal with lid and process in a water bath for 10 minutes.  They will keep in your pantry, but will get hotter the longer they sit.

Chamber Vacuum Method

I have a chamber vac and have made these pickles using that.  It works out great,

Depending on how much watermelon you have, use the above ingredients or make a half batch. Do directions through number 2.

1. Fill the chamber bag with watermelon, dill, garlic and 1/2 hot pepper.  Add the liquid to cover watermelon in bag, so it is about 1/2 to 2/3 full.
2. Put in chamber and marinate 3 times.
3. Vacuum seal!
4. Refrigerate. Ready to eat in a couple days.