Kind of surprised their isnt a pickling or canning section on here.
I'm still not doing any smoking, but lots of other cooking.
When I was in NOLA, I went to a magnificent restaurant called Cochon, a rooter to tooter pork and cajun food restaurant run by Chef Link & Chef Strjewski. Home cooking, whole hog cooking, rabbit, etc. I actually broke down and ate some ribs, high quality pork, a little to fall off the bone, but decent. The kicker for me was the sauce popping with vinegar, and little chunks of what I thought were apples on top. Turns out these chunks were watermelon pickles. Never heard of them. Loved em from that point.
I did some research, and found out the process for making these pickles, I went out and bought a large pot for the water bath for pickling and canning and some other supplies.
Gave em' a try this weekend. Got a watermelon, and removed the pink felsh and green part from the rind. Chopped this into 1"x1" cubes, and tossed them in some cold water with some salt. Put this into the fridge overnight. This a.m., I rinsed drained and rinsed these and put them in a pot and simmered the rinds til they were tender. While this was going on, in another pot I put sugar, vinegar, water, cinnamon stick, & cloves and simmered this til it became a syrup. Strained the syrup, added the tender rinds, some marachino cherries and 1/2 of a lemon that was cut into thin slices. Simmered this mix til the rind was translucent. I sanitized the pint jars, and the lids, filled the pint jars, and topped. Into the boiling water bath for 5 minutes. Done. These will be ready in about 3 weeks.
I also did some kosher dill pickles, some with sliced jalapenos, and some without, some as spears and others as thick slices. Pickling liquid for these was vinegar, water, pickling salt, pickling spice. In each jar went minced jalapeno, minced garlic, whole cloves of garlic, & dill. These spent 10 minutes in the bath.
Cant wait to try all of these.
Watermelon pickles:
rinds:
cubed:
pickling syrup ingredients:
rind in the syrup:
bottled before bath:
in the bath before being lowered in:
finished and set aside to cool:
Kosher dills:
cukes, jalapenos, dill, garlic:
bottled(pre bath):
out of the bath, and cooling:
Alot of work, alot of fun.
thanks for looking.
I'm still not doing any smoking, but lots of other cooking.
When I was in NOLA, I went to a magnificent restaurant called Cochon, a rooter to tooter pork and cajun food restaurant run by Chef Link & Chef Strjewski. Home cooking, whole hog cooking, rabbit, etc. I actually broke down and ate some ribs, high quality pork, a little to fall off the bone, but decent. The kicker for me was the sauce popping with vinegar, and little chunks of what I thought were apples on top. Turns out these chunks were watermelon pickles. Never heard of them. Loved em from that point.
I did some research, and found out the process for making these pickles, I went out and bought a large pot for the water bath for pickling and canning and some other supplies.
Gave em' a try this weekend. Got a watermelon, and removed the pink felsh and green part from the rind. Chopped this into 1"x1" cubes, and tossed them in some cold water with some salt. Put this into the fridge overnight. This a.m., I rinsed drained and rinsed these and put them in a pot and simmered the rinds til they were tender. While this was going on, in another pot I put sugar, vinegar, water, cinnamon stick, & cloves and simmered this til it became a syrup. Strained the syrup, added the tender rinds, some marachino cherries and 1/2 of a lemon that was cut into thin slices. Simmered this mix til the rind was translucent. I sanitized the pint jars, and the lids, filled the pint jars, and topped. Into the boiling water bath for 5 minutes. Done. These will be ready in about 3 weeks.
I also did some kosher dill pickles, some with sliced jalapenos, and some without, some as spears and others as thick slices. Pickling liquid for these was vinegar, water, pickling salt, pickling spice. In each jar went minced jalapeno, minced garlic, whole cloves of garlic, & dill. These spent 10 minutes in the bath.
Cant wait to try all of these.
Watermelon pickles:
rinds:
cubed:
pickling syrup ingredients:
rind in the syrup:
bottled before bath:
in the bath before being lowered in:
finished and set aside to cool:
Kosher dills:
cukes, jalapenos, dill, garlic:
bottled(pre bath):
out of the bath, and cooling:
Alot of work, alot of fun.
thanks for looking.
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