Grandma Lorraine Pepple's Watermelon Pickles
Jackie Dohn Maas, Plymouth, Minnesota, e-mail message to Michael Miller.
I did a bit of research and found out some of my ancestral villages.
On my maternal side, the Joachim (my mother's [Irene Bader Dohn]
mother was Dorothea Joachim Bader) family came to the U.S. from
Friedenstal, Bessarabia. My paternal grandfather Christ Dohn was
from Johannestal, South Russia.
8 cups water
3 cups sugar
2 cups white vinegar
1/2 cup salt
1-3/4 oz. pickling spice (use 1/2 and tie in cheese cloth)
Cut up watermelon. In sterilized jars, put in dill, one hot dried
red pepper, and one garlic clove. Then add watermelon chunks, a
strip of green pepper and another layer of dill. (I like them hot
so I add another pepper and garlic clove.) Pour the hot brine into
the jars. Seal the jars and put them in a hot water bath, boiling
them for five minutes. Remove the jars from the bath and let them
to cool undisturbed for several hours or until you hear the lids
pop and seal.
Grandma notes that this recipe makes about 8 quarts and you can
save the extra brine and use it in another batch. The green peppers
will discolor when cooked. If the pickling spice is not tied up
in cheese cloth when boiled, the brine should be strained before
putting it into the jars. Grandma recommends Sweet Princess and
Black Beauty watermelons; one of which will produce about 14 quarts.
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