Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > The Midwest and Great Plains
  New Posts New Posts RSS Feed - Germans from Russia - Watermelon Rind Pickles
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Germans from Russia - Watermelon Rind Pickles

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8140
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Germans from Russia - Watermelon Rind Pickles
    Posted: 12 January 2016 at 18:36
Watermelon Rind Pickles are a long-held tradition of Germans from Russia, an ethic group of which I am a proud member. This recipe comes from North Dakota State University's Germans from Russia Heritage Collection project:

Watermelon Rind Pickles


Prep Time: 1 hr 30 mins

Total Time: 2 hrs 5 mins

Yield: 5-6 pints


Ingredients


4 lbs watermelon rind

2 cups vinegar (white)

2 cups water

4 cups sugar

3 cinnamon sticks

1 teaspoon whole cloves

1 teaspoon whole allspice

1 lemon, sliced thin


Brine


1/4 cup salt

1 quart water


Directions


1. Pare watermelon rind and remove all pink portions.


2. Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.


3. Weigh.


4. Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover).


5. Drain rind, wash in fresh water and drain.


6. Combine remaining ingredients and boil together 5 minutes.


7. Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).


8. Pack rind in hot sterilized jars.


9. Cover with boiling syrup and seal.


10. Spices may be tied in cheesecloth bag if desired.


11. Cantaloupe rind, pumpkin or winter squash rind may be cut into pieces and pickled in the same way.




http://library.ndsu.edu/grhc/foods/recipe/halgrimson.html


If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Effigy View Drop Down
Chef
Chef
Avatar

Joined: 17 June 2013
Location: New Zealand
Status: Offline
Points: 634
Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 12 January 2016 at 22:51
Perfect timing!
We are awash with watermelon just now!
And the weather is perfect for cheese cracker beer and pickles
I also love the "use everything" philosophy embodied in this idea.
Imagine opening a jar of watermelon on the shortest day - when it is dark and cold and there is no fresh garden produce.
Ahhhh thanks Tas.

Resident Peasant
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4216
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 January 2016 at 06:47
If you're too covered up with watermelons, Ann, you can use them to make vinegar.

Back in the 19th century watermelon vinegar was a major value added crop in Georgia, and they shipped barrels and barrels of it all over North America.

It's kind of nice, with the sweetness of apple cider vinegar, but the clarity of plain white.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8140
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 January 2016 at 20:16
Give it a shot, Anne ~ I'm tempted to try it, but right now, all watermelons come from the store. Ouch

Next year's garden should bring me a few candidates, I hope.

Another idea: watermelon syrup. It's another Germans from Russia staple. I'll post on it soon. It's really easy.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Effigy View Drop Down
Chef
Chef
Avatar

Joined: 17 June 2013
Location: New Zealand
Status: Offline
Points: 634
Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 13 January 2016 at 23:05
Originally posted by HistoricFoodie HistoricFoodie wrote:

If you're too covered up with watermelons, Ann, you can use them to make vinegar.

Well since I have de-mystified brewing this season - I jolly well might just do that!
Thanks for the ideas guys.Thumbs Up
Resident Peasant
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8140
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2016 at 18:13
Here's another recipe, from Kathy Wollum Gilleen, posted on the "Germans from Russia Foodways and Traditions" Facebook page:

If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.078 seconds.