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Posted by deweydecimal on July 15, 2006, 2:47 pm, in reply to "sweet wattermellon rine pickles" Pickles: 6 pounds cut up watermelon rind. All green and pink removed meticulously Syrup: 9 cups beet sugar Pickles: Soak cut-up pieces of rind in salt-and-water solution in a bowl or crock 4 hours, drain. Place in kettle cover with warm water, cook on high heat until tender to fork touch, about 20 minutes. Drain. Set aside. I usually cut in 1- inch sticks or 1- inch squares. Syrup: In kettle, combine syrup ingredients (spices tied in dampened double-thick cheese cloth). Here, I am sometimes inclined to use a stainless steel tea caddy. Bring to a boil on high heat. Add drained, cooked rind. Bring back to a boil, lower to medium heat. Cook until rind is transparent, about 5 minutes, stirring occasionally. Remove from heat. Take out spice bag. Pack into hot sterilized jars and seal at once. http://www.jewish-food.org/recipes/pickrind.htm About 4 qts. cubed watermelon rind Pare outer green peel from the firm white inner rind of 1 small watermelon, discarding any pink flesh. Cut in 1-inch cubes. Cover with cold water, add the salt and let stand overnight. Drain, rinse with fresh water and drain again. Cover again with fresh water and bring to boiling. Simmer over low heat until cubes are just barely tender: DON'T OVERCOOK. Drain. SWEET PICKLED-WATERMELON RIND 2 lbs. cubed watermelon rind (about 1 1/2 qts.) Trim away outer green skin and pink portion of the watermelon rind and cube white rind into 1 1/2 inch pieces. Make a brine of 2 tablespoons salt to a quart of water and soak the cubed rind in it overnight. Drain, cover with fresh water and cook until tender. Drain well. 7 lbs. watermelon rind/water Pare green from rind and discard. Leave small strip of red on rind. Cut white into strips. Boil until tender and clear in water with 1/2 teaspoon salt and alum. Drain. Chill in ice water; drain and dry. Boil sugar, vinegar, and 1 pint water to a light syrup. Add spices in a cheese cloth bag, melon rind, and lemon slices; boil until clear. Remove spices. Pack rind and syrup to overflowing in sterilized jars. Seal. Let stand 4 weeks before using. Makes nice holiday gifts.
172.133.75.93
SWEET PICKLED WATERMELON RIND
4 tablespoons salt
1 quart cold water
3 cups cider vinegar
4 1/2 teaspoons whole allspice
1 1/2 teaspoons whole cloves
1- 3 inch stick cinnamon
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SWEET PICKLED WATERMELON RIND
Water
3 tbsp. salt
3 1/2 c. vinegar + 1/2 c. water
6 c. sugar
4 sticks whole cinnamon
1 tbsp. whole cloves
Combine the vinegar with the 1/2 cup water; add sugar; tie the spices in a small cloth bag and add. Bring to boiling and cook 5 minutes. Pour over the rind cubes and let stand 24 hours. Drain off the syrup and bring it to boiling, then pour it again over the cubes. Let stand 24 hours. Bring all to boiling and simmer 5 minutes. Fill hot sterilized jars and seal. Makes about 7 pints.
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2 lbs. sugar
2 c. water
2 c. vinegar
1 lemon, sliced
1 tsp. whole cloves
1 tsp. whole allspice
1 oz. stick cinnamon
Put spices in a cheesecloth bag. Boil together the water, vinegar, lemon, sugar, and spices for 5 minutes. Add the cooked rind and boil gently until rind is clear in color. Pack in sterilized glass jars, cover with syrup and seal. Makes about 3 pints
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SWEET PICKLED WATERMELON RIND
1/2 tsp. salt
1/2 tsp. alum
2 1/2 lbs. granulated sugar
2 1/2 lbs. light brown sugar
1 qt. vinegar
1 pt. water
6 sticks cinnamon
1 tbsp. cloves
2 lemons, sliced
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