A recipe for watermelon rind pickling
Ingredients:
1 kg. watermelon rind
2 teaspoons calcium oxide (apog)
1 quart water
2 cups vinegar (4-5% acetic acid)
2 cups water
4 cups sugar
1 tablespoon whole all spice
1 tablespoon whole cloves
5 cm. piece of cinnamon stick
Procedure:
(1)
Select thick rind from firm (not overripe)
watermelon
(2)
Wash and pare off green skin and cut off pink
flesh for an attractive pickle
(3)
Weigh and cut into 2.5 cm wide
(4)
Blanch in boiling water for 3 minutes
(5)
Soak in lime water for 1 hour
(6)
Drain and cover
with fresh water.
Simmer until fork-tender and
then drain
(7)
Prepare vinegar and syrup out of vinegar, water,
sugar and spices tied in a clean muslin bag
(8)
Add rinds to this solution and simmer gently for
30 minutes
(9)
Cool and allow the rinds to stand overnight n
pickling solution with spice bag
(10)Remove spice bag. Boil
pickled rinds for 1 minute
(11)Drain. Pour hot pickling solution half-full into
sterilized jars
(12)Put in watermelon rinds up
to 12mm. from the top, adding more solution to cover rinds
(13)Screw on caps snugly and
pasteurize in a water bath at simmering temperature (90°C) for 10
minutes
(14)Seal completely by screwing cap tightly
(15)Cool, label, date and store
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