Pickles
Small watermelon [mine was about 5 ½ pounds]
1 cup water
2 cups sugar
2 cups rice wine vinegar
8 tsp kosher salt
1 star anise
2 cinnamon sticks
½ tsp ground ginger
1” nob fresh ginger
- Once you’ve cut up your melon, remove the rind and peel all the dark green off. Cut down most of any remaining pink flesh, being sure to leave a bit as this adds an attractive contrast for your finished pickles. Cut rind into any size you desire, just make sure they are a uniform pieces.
- Combine all ingredients in a saucepan and bring to a boil. Add rind and return to a boil. Reduce heat and simmer for 5 minutes. Cool and place in fridge for storage. Pickles will be ready the next day. They should last as-is in the fridge for several weeks, process for longer storage.
Watermelon gelée
8 Tbsp watermelon juice
3 Tbsp powdered gelatin [approx. 4 packets, but empty contents into a dish and measure out with spoons]
2 ½ cups watermelon juice
½ c sugar
1 Tbsp ground ginger
- De-seed melon as needed. Place all flesh in blender and process until smooth. Strain. This should yield about 26 fl oz of juice [3 ¼ cups]. Set aside. This step could be done the day before.