Ask Pat: Pickled fruit, veggies provide interest to dishes

A reader has asked for a recipe for pickling squash. I found several variations and am using one of the simpler ones. I am also printing a recipe for Watermelon pickles that has been in my family since I was a child. I hope you saved your watermelon rind from your 4th of July picnic.

Squash Pickles

2/3 cup salt
3 quarts water
8 cups thinly sliced yellow squash (2 1/2 lbs.)
2 1/2 cups sugar
2 cups white vinegar
2 teaspoons mustard seeds
2 sweet onions, thinly sliced
2 green bell peppers, thinly sliced
1 (4-oz.) jar sliced pimiento, drained

Dissolve salt in water in a large bowl; add squash. Submerge squash in water, using a plate to hold slices down; cover and let stand 3 hours. Drain and set aside. Bring sugar, vinegar and mustard seeds to a boil in a large nonaluminum Dutch oven or stockpot, stirring until sugar dissolves. Add squash, onion, bell pepper and pimiento; return to a boil. Remove from heat and cool. Store in airtight containers in refrigerator up to 2 weeks.

Yield: 2 quarts, Source: Southern Living 1997 Annual Recipes

Watermelon Pickles

9 cups water, divided
4 cups 1-inch chunks watermelon, rind, peel on or off (we always left it on)
1 cup white vinegar
3 1/2 cups sugar
3 cinnamon sticks
1/2 teaspoon whole cloves

In a large pot, bring 8 cups water and the watermelon rind to a boil over high heat. Boil for 15 to 20 minutes, or until the rind is fork tender. Drain and return rind to the pot. Add remaining 1 cup water, vinegar, sugar, cinnamon sticks and cloves. Bring to a boil over high heat. Reduce heat to medium and cook for 35 to 40 minutes or until the liquid has thickened slightly and rind is transparent, stirring frequently. Remove from the heat and allow to cool. Transfer to an airtight container and chill overnight before serving.

Yield: 2 cups; Source: Pat Koch’s personal files