For anyone wanting to preserve garden-fresh vegetables at home, Canning, Pickling and Freezing with Irma Harding, (Octane Press, 2014) offers modern techniques and delicious recipes. Author Marilyn McCray also guides readers through smoking and curing fresh fruits, vegetables and meats. The following excerpt from “Pickles and Relishes”, provided by Jesse Griffiths and Tamara Mayfield of Dai Due, is a recipe for pickled watermelon rinds.
This book can be purchased from the GRIT store: Canning, Pickling and Freezing with Irma Harding.
Pickled Watermelon Rind Recipe
• 5 pounds watermelon rind, sliced
• 1/4 cup salt
• 3 cups apple cider vinegar
• 3 cups water
• 3 cinnamon sticks
• 2 teaspoons cloves
• 5 cardamom pods
• 2 teaspoons peppercorns
• 1 pound brown sugar
1. Trim the pink flesh and the green outer skin from the rind.
2. Cut into small strips, about 1 x 2 inches.
3. Toss rind with salt and let stand one day. Drain. Place watermelon rinds in pint jars.
4. Boil brine and pour over rinds. Let stand one week in the refrigerator before serving.
5. Store in refrigerator.
More from Canning, Pickling and Freezing with Irma Harding:
This excerpt has been reprinted with permission from Canning, Pickling and Freezing with Irma Harding: Recipes to Preserve Food, Family, and the American Way by Marilyn McCray and published by Octane Press, 2014. Purchase this book from our store: Canning, Pickling and Freezing with Irma Harding.