A few days ago I came across a recipe for pickled watermelon rinds, and I can't remember where I saw it. Is there anyone out there that has a recipe, I would really be greatful, my husband said his mom and grandmother used to make them, and I can't find out where the recipe is. Thanks in advance if you can help me out.
Terri
pickled watermelon rinds
This is basicly the one my Mother use to use. http://southernfood.about.com/od/picklesrelishes/r/bl50729f.htm
Pickled watermelon rinds are delicious, and always the talk of the meal!
This is the one I make. It is fairly easy and tasty. Rated last summer by a 94 YO man as "almost just perfect". LOL
Quoting:
Easy Watermelon Pickles...
3 quarts cubed, peeled rind ( cut into 1 " cubes)
cold water
1/2 cup pickling salt
3 cups sugar
2 1/2 cups distilled white vinegar
1 lemon ~ sliced and seeded ( optional )
2 ~ 3' sticks of cinnamon
1 teapson each ~ whole allspice and cloves ~ tied in cheesecloth
* In a large bowl, combine rind, 2 quarts cold water and salt.
Stir till salt dissolves. Cover and let stand 6 hours or overnight. Drain and rinse with cold water.
* In a 5 quart pan, add rind and enough water to cover. Heat to boiling over high heat. Reduce heat to medium. Cook rind till fork tender
about 10 minutes.
* In a 6 quart (non aluminum) pan, combine sugar, vinegar, lemon slices, cinnamon and spice. Heat to boiling, stir till sugar dissolves.
Simmer over medium-low heat for 10 minutes.
* Drain rind, add to sugar mixture. Over high heat, heat to boiling. Reduce to medium heat. Simmer rind, stirring occasionally till
transparent for 30-40 minutes.
* Meanwhile, sterilize 3 pint jars and lids, leave in warm water.
* Remove lemon, spices and cinnamon sticks. Pack rind and syrup into drained jars to within1/4" of top. Seal jars.
* Place jars in boiling water in a water bath canner. Add enough boiling water so the level is 1" over jars. Cover and reheat to boiling
over high heat. Start counting the processing time when the water boils. Reduce heat to medium-low so water boils gently. Process
jars for 10 minutes.
* Remove from canner. Let cool to room temperature. After 12 hours, test lids for proper seal. If a jar didn't seal, refrigerate and eat.
Pickles serve best when chilled.
3 ~ 1 pint jars.
The hard part these days is finding a melon with thick enough rind.
Thanks a bunch you guys, I was really wanting to try my hand at these, I'll let you know how they come out.
Terri
Yes, let me know how they go for a first timer. I'm interested. I grew up on watermelon pickles but never learned to make them. My mom was going to teach me one time, but the watermelon we bought had the thinnest skin she'd ever seen and she said it wouldn't do. We never got our act together to try again. I don't think her recipe had either lemon or cinnamon in it. They were good though!