Mock watermelon pickles

1. I remember watermelon pickles as a kid. I'm not even sure where I had them - but they were a staple of supper club relish trays, as well as home-style restaurants, especially in the country. My mom or relatives did not make them that I remember. But I loved them. I had lots of (really large) zucchini but no extra watermelon rind so I thought I'd make these. I've made actual watermelon rind pickles, and similar products with zucchini, and combined them into this recipe. I tinkered a bit, and this is the final result. I really like them.

2. Zucchini or Young (Immature) Winter Squash

3. 1. It all depends on the squash here. If young and seeds are tender, just cup up to get pieces about 1X1X1/8 inches. If larger and seeds are developing, then remove them, scrape out the seeds, slice the pieces lengthwise into 1 inch strips, cut out any fiber on the side opposite the peel and slice into 1/8 inch pieces. If really large and not fibrous throughout, then follow as before, but peel the zucchini when removing the inner fiber. You should end up with I gallon. I've also used young winter squash.

4. 2. Put zucchini slices in a large non-reactive container. Cover with water and add pickling lime. Mix thoroughly. Let sit overnight - covered (you don't need to refrigerate but you can). Mix this a few more times with a non-reactive spoon.

5. 3. Next day, rinse very well to remove all visible traces of the lime.

6. Pickles

7. 1. Put zucchini and lemon into a pot that will hold them with about 1/4 more room at the top.

8. 2. Add vinegar, salt, and sugar.

9. 3. Put spices into a tea strainer or wrap and tie a cheesecloth or muslin bag and put into mixture.

10. 4. Bring to boil and simmer till zucchini start to become translucent. This will vary greatly from 30 minutes to 2 hours depending on the zucchini. You want it to start becoming tender and translucent, but not mushy.

11. 5. If there is not enough liquid add a bit of water. The liquid should not quite cover the zucchini.

12. 6. Drain the spices a few times and return to the boiling pot, so that they extract flavor.

13. 7. Add food coloring and vanilla if desired and mix well.

14. 8. When done, put on a low simmer and pack into hot sterilized pickling jars, and seal. You can seal in a hot-water bath according to your local directions, but I usually just hot pack these. If any don't seal put them in the fridge.

15. Tips
Can be used for actual watermelon peel as well. With real watermelon rind, you remove the peel and flesh (no red). You can use the lime treatment (crunchy texture) or not (slippery texture). You need old-fashioned watermelons with thick - an inch or so - rinds. Not icebox or most seedless types.

16. Can be used with young winter squash too, using the same procedure. There is a mature winter squash or pumpkin recipe too - but although similar in final taste, uses a significantly different procedure (a bit easier).