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Post by randyt on Jul 5, 2012 18:56:30 GMT -7
It's been many years since I've had some watermelon rind pickles. I've come to the realization if I want some WRP I may have to make some myself of sweet talk the wife into making some.
Any thoughts on WRP? Any good recipes?
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Post by twicebitten on Jul 6, 2012 4:39:06 GMT -7
Oh man you've got my mouth watering now. Mom used to make those if we'd do the cutting work, and it was sure worth it !!
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Post by cajunlady87 on Jul 6, 2012 5:26:57 GMT -7
I've never tasted it but any pickled food item can't be all that bad. Hope your wife indulges you and sets you up with some.  |
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Post by Deleted on Jul 6, 2012 8:41:46 GMT -7
I have never had them...never made them...but with dryin all the watermelon, I want to give it a try, instead of feeding all the rinds to my pig.
If anyone has a GOOD recipe, I would appreciate you sending it to me! PLEASE!!
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Post by garret on Jul 6, 2012 13:06:04 GMT -7
pickled melon rind
(now baring in mind this reciepe is over 100 years old)
10lb water melon rind
1qt vinegar
2lb (4 cups) sugar
1/2oz whole cloves
1/2oz cinamon stick
cut into small pieces, make sure to remove all skin and red parts, let stand in cold water for several hours.
boil in water till clear, remove, drain well and put in large basin.
put vinegar, sugar and spices in pan and boil for 10 mins, then pour over rind while still as close to boiling as posible.
for 3 days runing, drain juice, reboil and pour over rind.
then either eat it all or can in the usual maner
this is from Canning, preserving and pickling by Marion Neil last published in 1914
i will see if i can find any more in my library
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Post by Deleted on Jul 6, 2012 13:23:06 GMT -7
pickled melon rind (now baring in mind this reciepe is over 100 years old) 10lb water melon rind 1qt vinegar 2lb (4 cups) sugar 1/2oz whole cloves 1/2oz cinamon stick cut into small pieces, make sure to remove all skin and red parts, let stand in cold water for several hours. boil in water till clear, remove, drain well and put in large basin. put vinegar, sugar and spices in pan and boil for 10 mins, then pour over rind while still as close to boiling as posible. for 3 days runing, drain juice, reboil and pour over rind. then either eat it all or can in the usual maner this is from Canning, preserving and pickling by Marion Neil last published in 1914 i will see if i can find any more in my library I will give it a try...as soon as I have more melon to dehydrate...give me a week!!! ;D |
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