Dig deep....Granny & Gramps did pickled watermelon rind. My Granny did, lost the recipe. Yeah I can Google it, Ya got it the old way!
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Tip...?....Watermelon Rind
Sunset Eagle Aviation
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Originally posted by Slanted88 View PostDig deep....Granny & Gramps did pickled watermelon rind. My Granny did, lost the recipe. Yeah I can Google it, Ya got it the old way!S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
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CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
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Lil Chief
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Great...I thank ya'll! Gonna make some for my grand daughter.Sunset Eagle Aviation
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Originally posted by curious aardvark View Postyou eat watermelon rind ?
okay now that's just plain strange lol
Still waste not - want not, I guess lol
Waiting on Dad to call me back with the recipe.S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil Chief
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Found this one online, sir:
2 pounds prepared watermelon rind
1 tablespoon pickling lime
4 cups clear, distilled vinegar
1 cup water
5 cups sugar
1 tablespoon whole allspice
1 tablespoon whole cloves
6 small pieces cinnamon stick
Prepare and remove all green and pink portion from watermelon rind. cut in small pieces and soak for three hoursin lime water made from the lime mixed with one quart of water. Drain and rinse the watermelon rind. Cover with fresh cold water and boil for one hour, or until tender. Drain the watermelon. Cover with a weak vinegar solution (one cup in two cups of water) and allow to stand overnight.
Discard the liquid the next morning and make a syrup of the three cups of vinegar, one cup water, sugar and spices. Heat the syrup to the simmering point. Remove from heat, cover and steep for one hour to extract the flavor from the spices. Add the drained watermelon to syrup and cook gently for two hours or until the syrup is fairly thick. Pack the fruit and syrup in pint-standard canning jars. Adjust the jar lids and bands. Process for 15 minutes in a boiling water bath.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Thanks Rich....I think i'm gonna attempt this. Last time I had this stuff was long ago at my Grannies.Sunset Eagle Aviation
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This stuff brings back some good memories.
This is based on how many quart jars you are going to can. So may have to guess by how much brine you make.
Trim all pink and skin off the rind. Cut into 1-2 inch pieces. Soak 8-10 hours or overnight in salt brine. Make enough to cover the rind.
Brine:
2 cups water
1/4 cup salt
Rinse and mix per quart, in large kettle:
1 cup cider vinegar
2 cups sugar
1 tsp whole cloves
1 large stick cinnammon
Add rind and boil for 20 - 30 minutes. Put in sterile pint or quart jars, covering completely with liquid. Seal. Let sit for about a week.
Note: Mom always added food coloring. Usually green, but red can be used too. Dad says she never measured, just a few drops. Whatever looked good.S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil Chief
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Double R.....I appreciate the recipe. Tell yer folk's thank's!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Mike, here ya go:
2 pounds watermelon rind
2 cups vinegar
2 cups water
4 cups sugar
1 stick cinnamon
1 tsp whole cloves
1 tsp whole allspice
1 lemon sliced thin
Remove all pink portion a watermelon. Cut inta chuncks 2 x1 inch an bout 1/2 inch thick. Weigh. Soak rind overnight in brine made by dissolvin 1/4 cup salt in each quart a water. Drain rind an wash in fresh water an drain again. Cook the rind in fresh water until tender. Combine rest a the ingredients an boil tagether bout 5 minutes. Add rind a few at a time an cook until rind is clear. Pack rind in hot sterilized jars an cover with boiling syrup an seal.
As I member this was mighty fine stuff.sigpic
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Originally posted by travcoman45 View PostMike, here ya go:
As I member this was mighty fine stuff.Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Originally posted by Slanted88 View PostDouble R.....I appreciate the recipe. Tell yer folk's thank's!
Oh, and I forgot to list beet pickles on that tupperware pickle tray. Another one of those german things I guess.S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil Chief
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Ray, here be the one I got:
Steamed Suet Puddin
3 cups sifted flour
1 tsp soda
1 tsp cinnamon
1 tsp cloves
1/2 tsp grated nutmeg
1 tsp salt
1 Cup suet
1 Cup sour milk
1 Cup molasses
1 Cup raisins
Mix an sift the dry ingredients, keepin one half cup of flour to sift over the raisins. Chop the suet fine an add it to the milk an molasses. Combine the two mixtures an add the raisins, dredged with the flour. Grease yer puddin molds or bakin powder cans an fill two thirds full with the mixture. Cover an steam for 3 hours.
Sound sumtin like what yer ma made? Grandma made this en from time ta time. I can't rightly say I remember it, gonna have ta whoop up a batch.sigpic
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