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Germans from Russia - Watermelon Rind Pickles |
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9301 |
![]() ![]() ![]() ![]() ![]() 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 |
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Effigy ![]() Chef ![]() ![]() Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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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. |
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HistoricFoodie ![]() Admin Group ![]() Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4890 |
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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. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9301 |
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Give it a shot, Anne ~ I'm tempted to try it, but right now, all watermelons come from the store.
![]() 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.
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Effigy ![]() Chef ![]() ![]() Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Well since I have de-mystified brewing this season - I jolly well might just do that! Thanks for the ideas guys. ![]() |
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9301 |
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Here's another recipe, from Kathy Wollum Gilleen, posted on the "Germans from Russia Foodways and Traditions" Facebook page:
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