Subject: Pickled Watermelon Rind
From: Unicorn (unicorn@indenial.com)
Date: Sun Sep 03 2000 - 02:42:34 EDT
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F O O D F U N N Y
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Here's a true one from reader Amber Kuehn:
We were having Easter Dinner at my sister-in-law's home. While we
were eating, my brother-in-law got up to get more food and my
3-year-old said he wanted more mashed potatoes. Uncle Randy just
grabbed the bowl from the buffet table and gave him a big spoonful of
potatoes. "And what do you tell Uncle Randy?" I prompted. Zackery
looked up at my brother-in-law and said, "Where's the gravy?"
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T O D A Y ' S R E C I P E
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I have seen several requests for this condiment in the Bulletin Board,
and thought that many of my readers might enjoy this old fashioned
recipe. Serve it as an accompaniment to meat dishes, as you would
with chutney or other sweet relishes.
Pickled Watermelon Rind
3 lbs (1.5 Kg) peeled watermelon rind, white part only
4 cups (1 L) plus 1 cup (250 ml) water
2 Tbs (30 ml) salt
3 cups (750 ml) sugar
2 cups (500 ml) cider vinegar
1 Tbs (15 ml) whole allspice
1 Tbs (15 ml) coriander seed
1 Tbs (15 ml) whole cloves
2 2-inch pieces of cinnamon stick
1 lemon, sliced
In a large bowl dissolve the salt in 4 cups (1 L) water. Add the
rind, making sure it is completely covered, and refrigerate for 24
hours. Drain the rind and discard the brine. Place the rind in a
large saucepan and cover with fresh water. Bring to a boil over
moderate heat and cook for 10 minutes. Drain the rind and set aside.
Combine the sugar, vinegar, and 1 cup (250 ml) water in a large
saucepan and heat over moderate heat until the sugar is dissolved.
Wrap the allspice, coriander, cloves, and lemon slices in a
cheesecloth bag and add to the water mixture. Add the rind and simmer
covered over low heat for 45 minutes, or until the rind is
translucent. Pour into sterilized jars and seal. Makes 6 cups (3
pints, 1.5 L).
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