Wednesday, July 13, 2005

Watermelon pickles

Now that summer fruits are in season, we've been feasting on watermelon! So what's a good southern girl to do with the rinds? Pickle 'em!

In a large bowl mix 1/3 cup salt, 1 cup water, 4 cups watermelon rinds, with all pink and green removed, cut into 1 inch slices, plus water to cover melon. Cover and let soak overnight.

Drain the watermelon rinds and rinse well. Place in a saucepan and cover with water. Boil until just tender and begin to turn translucent. Drain well.

In a saucepan mix 1 cup sugar, 1/2 cup white vinegar, 1/2 cup water, 1/2 tsp cinnamon, 1/4 tsp ground cloves, dash allspice, few drops red food coloring. Simmer 20 minutes.

Pour seasoning mixture over rinds. Simmer ten minutes. Pour pickles into sterilized jars and seal. Cool the refrigerate at least one day before eating.

et voila! The finished product...minus a few sample bites!

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