Tip...?....Watermelon Rind

[RowdyRay]

Something like that, Tip. I did some searching on the interlink and there's a ton of them. Seems that there's some cultural differences. Some used raisins and some used currants. Greatgramma's recipe used both. Some use a lemon sauce, and hers was a vanilla sauce.

So, I guess we'll have to just make a few and see how it goes. Unless Pops can find it. My asking for some of these recipes has renewed his search. He's jonesing for some. Lol.

[Slanted88]

You Guy's are great! These recipe's are what (i'll shut up!) Thank's!

[RowdyRay]

The suet pudding ma made would probably make the surgeon general faint, but OMG was it good.

[Cajunsmoke13]

Never heard of that. sounds good. I also always hear about watermelon wine...Would love to try that

[Slanted88]

Tip & Double R.....Did it... not alot. Just Me & Louie & i'll do more...this is ez! My Dad was here & he said Grannie used lemon's & allspice. His eye's were lit cause..I ain't had that in 30 year's!

On the stove..


One quart.......

[travcoman45]

Good ta hear mike, ifin it brings a bit a joy ta somebody, that be what were here for!

Good en ta teach the youngins to, cause someday this will all be gone ifin we don't pass it on. The world needs ta step back a bit an re-learn what were fergettin.

Enjoy.

[Texas-Hunter]

Looking good.. Never had them.. I see you have a bag of zippers on the counter.. I'll be glad when they go on sale here soon.. I can eat my weight in them..

[RowdyRay]

Nice! Let us know how they turn out.

[curious aardvark]

so you get rid of the bitter skin first. Well that makes sense now lol

Looking interesting.

And as for suet pudding - yeah my dad and my sister used to make a steamed jam (jelly) suet pudding cooked in a teacloth.
My sister's been in canada for over 20 years now - so we ain't had that in a while lol.

[Texas-Hunter]

Been a week... Have we had a taste test yet???

[Slanted88]

Yes Sir!.....yesterday with a IBC cherry limeade. Really good, i'll take a pic after Church. Gonna do some more.

[Slanted88]

Man this is some good stuff! Thank's Tip & RowdyRay, think i'll get one of them big ol stripped melon & do somemore!

[Vlap]

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.

Did you process it in boiling water afterwards? Or did the hot solution make a seal....

[Slanted88]

Once it got to temp.....in a clean mason jar, seal & lid. Turn it upside down, till it is cool. In the refrig for about a week is all I could stand till I opened. Did another batch about the same. I like it, even put some on a salad.

[Vlap]

OK...Lids are hot, Mason jars in dishwasher on dry cycle...Immersed in steam.. Liquid coming to boil...