Ingredients
-
3
-
-
2
-
3
-
6
-
2
-
2
-
2
-
-
-
-
-
-
-
Directions
Pickled Watermelon Rind (Polish Version), This is a recipe I found in my Polish Cookbook from Culinary Arts Institution I haven’t tried it myself, but found it interesting when I accidently ran across it the same evening I had just posted my own Watermelon Rind Pickle recipe in a discussion on the boards If you decide to try it, please let me know what you think of it Thanks!, These turned out pretty good but I thought they were too syrupy-sweet I thought it seemed like a lot of sugar but I didn’t want to stray from the recipe I would decrease the sugar next time and also leave out the spices but that’s just a personal preference The only other watermelon rind pickles i’ve had were soft but these were very crunchy , Basic is to overnight soak the rind in salt water, using Kosher or Sea salt Sugar might be brown or blend Vinegar flavor is individual selection – careful that it not overpower flavor Cinnamon & cloves are naturals, as well as allspice This recipe nicely includes mustard seeds I don’t bother to tie up spices as they are easily fished out
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Steps
|
1
Done
|
Cut Rind Into 1-Inch Cubes; Trim Off Outer Green Skin and Bright Pink Flesh. |
|
2
Done
|
Soak Overnight in Enough Salted Water to Cover. |
|
3
Done
|
Drain. |
|
4
Done
|
Heat Sugar and Vinegar to Boiling. |
|
5
Done
|
Tie Spices in Cheesecloth Bag. |
|
6
Done
|
If Desired, Add a Few Drops Red or Green Food Coloring to the Rind. |
|
7
Done
|
Pack Watermelon Rind Tightly Into Hot, Sterilized Jars. |
|
8
Done
|
Pour Boiling Syrup Over Watermelon to Within 1/8-Inch from Top, Making Sure Vinegar Solution Covers Rind. |
|
9
Done
|
Seal Each Jar at Once. |
