Monday, September 6, 2010

Putting Food By




It's been a busy weekend preserving and freezing and canning food for the winter.  Pictured above: Tomato relish, watermelon rind pickles, and oven dried tomatoes.

The watermelon rind pickles taste delicious so far...and only took the whole weekend to make.  I hope that as they meld in the jars, they continue to taste great.

I found recipe on line.
I did learn today that you should always boil water bath any pickles you make.


Watermelon Rind Pickles

4 quarts watermelon rind
3T pickling salt
cover the rinds with water and salt and let sit overnight.
in the morning, rinse and rinse and rinse well, then boil on low heat until just tender.

3 1/2 cup vinegar
1/2 cup water
6 cups sugar
4 sticks cinnamon
1 T whole cloves
boil and cook for five minutes.
pour over drained watermelon and let sit for 24 hours.

bring syrup to a boil and pour back over rinds and let sit for another 24 hours.

bring everything to a boil for five minutes.
seal in jars and boil in a water bath for 10 minutes.

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