Watermelon Rind Bread and Butter Pickles

Watermelon Rind Bread and Butter Pickles

Time: 2 hrs 10 mins

Ingredients

  • 8 cups cubed watermelon rind
  • 2 lbs onions, thinly sliced
  • 1/2 cup pickling salt
  • 2 cups sugar
  • 2 tablespoons mustard seeds (brown or yellow)
  • 2 teaspoons turmeric
  • 2 teaspoons celery seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon peppercorn
  • 3 -4 cups white vinegar

Directions

  • 1 To prepare the melon, use a spoon to scrape away all the pink.
  • 2 Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
  • 3 Cut rind into strips, cubes, or chunks.
  • 4 Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
  • 5 Let stand 1 1/2 hours.
  • 6 Drain and rinse.
  • 7 Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
  • 8 Add the MELON and onions and return to a boil.
  • 9 Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
  • 10 Fit with lids.
  • 11 Process in boiling water for 10 minutes.
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