Ingredientes para Watermelon Rind Bread And Butter Pickles
- Watermelon Rind
- Onions
- Pickling Salt
- 2 cups granulated sugar
- Mustard Seeds
- 1 tablespoon turmeric
- Celery Seeds
- Ground Ginger
- Peppercorn
- 4 cups white vinegar (5% acidity)
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Cómo preparar Watermelon Rind Bread And Butter Pickles
- Prepare the watermelon: Use a spoon to scrape away all the pink flesh from the rind. Cut away the green outer skin with a sharp knife.
- Cube the rind: Cut the rind into 1-inch cubes or thicker spears (for ease of handling and a nice rustic presentation).
- Optional Alum Soak (Optional): If using alum, combine it with 1 cup of water in a large bowl. Add the watermelon rind, stir, cover, and refrigerate for 1-2 hours. Then drain and rinse thoroughly.
- Salt the rind: Layer the watermelon rind and sliced onions in a large bowl, sprinkling each layer with salt.
- Ice bath: Cover the mixture completely with ice cubes.
- Rest: Let stand for 1 1/2 hours to draw out excess moisture.
- Rinse: Drain the watermelon and onions thoroughly and rinse under cold water.
- Make the brine: In a large saucepan, combine the water, vinegar, sugar, celery seed, turmeric, mustard seed, cloves, and peppercorns.
- Simmer: Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved. Reduce heat and simmer for 5 minutes.
- Cook the pickles: Add the drained watermelon rind and onions to the saucepan. Return to a boil, then reduce heat and simmer for 10-15 minutes, or until the rind is tender-crisp.
- Pack and process: Pack the hot pickles into hot, sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean, place lids and rings, and tighten to fingertip-tight.
- Process: Process the jars in a boiling water bath for 10 minutes (adjust processing time according to your altitude).
- Cool: Let the jars cool completely on a towel. Check for seals (lids should not flex). Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
295 g
Sugar
220g
Fat
0g
Carbs
20g
