Ingredients
-
7
-
1/4
-
1
-
7
-
2
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Pickled Watermelon Rind, This is a family recipe that has been handed down for generations The best way to enjoy it is on a cracker with peanut butter and mayonnaise , I worked a different recipe and now make comparisons, comments Salt shd be Kosher or Sea Sugar best if brown (or mix) Vinegar can be strong tasting, and I suggest using a milder form, perhaps house blend , lesser amt and adding lemon juice for tart I don’t grasp using spice OILS, and suggest common powder or calculated whole spices – whether in bag or fished out Final Result is sweet-hot meat (the white between the green and the red) to make finger food, sucking off like meat from a bone , This is a family recipe that has been handed down for generations The best way to enjoy it is on a cracker with peanut butter and mayonnaise
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Steps
|
1
Done
|
Trim Dark Green and Pink from Rind and Cut Into 1 Inch Cubes. |
|
2
Done
|
Soak Overnight in Saltwater 1/4 C Salt to 1 Quart Water. |
|
3
Done
|
Drain, Rinse, Cover in Cold Water. |
|
4
Done
|
Cook Just Until Tender, but not Soft. |
|
5
Done
|
Drain. |
|
6
Done
|
Combine: Sugar, Vinegar, Oils. |
|
7
Done
|
Heat to Boiling. |
|
8
Done
|
Pour Over Rind and Let Stand One Night in Refrigerator. |
|
9
Done
|
Drain in a Pan (2nd Day) Reheat Solution Adding 2 More Cups of Sugar. |
|
10
Done
|
Pour Over Rind Again and Set Another Night. |
|
11
Done
|
Repeat Again 3rd Day. |
|
12
Done
|
on 4th Day Heat Rind in the Syrup Add 2 More Cups of Sugar. |
|
13
Done
|
Simmer Until Rind Is Clear. |
|
14
Done
|
Seal in Hot, Sterilized Jars. |
