|
|
|
MommyMo
Posts:
185
From:
Texas
Registered:
3/2/09
|
|
(3 of 3)
Sep 7, 2009 5:53 PM
|
|
I didn't know you could eat the rind until I saw someone making them on Chopped recently. They looked good, too!
--
Worries go down better with soup. ~Jewish Proverb
|
|
|
C (P) S
Posts:
4,530
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
|
|
(2 of 3)
Sep 3, 2009 10:16 AM
|
|
Scott,
My Grandmother used to make watermelon-rind pickles.
I have her recipe ''somewhere'' at home..I'm still in TX.
Will be home sometime over the weekend.
Cin(\0/)
>> ~~>*>Cin(\0/)<*<~~ <<
>> ><(((*>Jesus<*)))>< <<
--
Edited by 2932550 at Sep 8, 2009 12:07 PM CDT
|
|
scott eggers
Posts:
1,034
From:
Chicago
Registered:
8/25/07
|
|
(1 of 3)
Sep 1, 2009 8:33 PM
|
|
Watermelon Pickles
1 4-pound piece watermelon, quartered
1 quart water
2 tblsp, plus 2 teaspoons salt
1 3/4 cups sugar
1 1/2 cups apple cider vinegar
8 whole cloves
8 whole black peppercorns
2 cinnamon sticks
1/4 tsp ground allspice (optional)
1/4 tsp ground ginger (optional)
Cut all but a thin pink layer of watermelon pulp, and reserve for another time. Slice off the hard green skin of the watermelon rind. Cut rind into 1/2" by 1 1/2" strips. Bring 8 cups of water to boil with 2 tblsp of salt. Add prepared rind strips to water, boil for 5 minutes, and drain.
Meanwhile prepare the pickling juice by heating 2 tsp salt plus the remaining ingredients over medium. Stir until sugar dissolves, and remove from heat. Add the pickling liquid plus rinds to a large glass jar. Cool, cover, and refrigerate overnight, or at least 8 hours. Strain the liquids into a sauce pan, boil the liquids, reserving the rinds. Put both back into a jar for another 8 hours in the fridge. Repeat once more. You've made pickles, they keep for 2 weeks in the cold.
These pickles have a sweet, sour spicy flavor. The pickle juice become a little syrupy. The color looks beautiful in the light, but kind of creepy yellow-brown otherwise. No one will recognize their relation to watermelon.
I just use the rinds from the watermelon I buy. Once we have ate the good stuff I drop it in a bag until I have enough, about 6-8 cups of rinds trimmed. We made these when I was young and caned them. But with melon season now most of the summer I make them a few times over the summer. They do freeze well (they are a little softer)
|
|
|
|
