Name: Watermelon Piccalilli
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: 1/4-inch chunks watermelon rind - 4 cups; 1/4-inch chunks onion - 1 cup; Salt - ¼ cup; Apple cider vinegar - 2 cups; White sugar - 1 cup; Finely chopped fresh ginger - 1 tablespoon; Garlic, finely chopped - 1 clove; Ground cinnamon - ¾ teaspoon; Dry mustard - ¾ teaspoon; Ground turmeric - ½ teaspoon; Ground dried chipotle pepper - ¼ teaspoon; Ground cloves - ¼ teaspoon; Canning jars with lids and rings - ¼ teaspoon

Ingredients for - Watermelon Piccalilli

1. 1/4-inch chunks watermelon rind 4 cups

2. 1/4-inch chunks onion 1 cup

3. Salt ¼ cup

4. Apple cider vinegar 2 cups

5. White sugar 1 cup

6. Finely chopped fresh ginger 1 tablespoon

7. Garlic, finely chopped 1 clove

8. Ground cinnamon ¾ teaspoon

9. Dry mustard ¾ teaspoon

10. Ground turmeric ½ teaspoon

11. Ground dried chipotle pepper ¼ teaspoon

12. Ground cloves ¼ teaspoon

13. Canning jars with lids and rings ¼ teaspoon

How to cook deliciously - Watermelon Piccalilli

1 . Stage

Stir watermelon rind, onion, and salt together in a large bowl; refrigerate until liquid has been released from the rind, about 24 hours.

2 . Stage

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.

3 . Stage

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 bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

4 . Stage

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.

5 . Stage

Remove the jars from the stockpot and place onto 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.