Rosy Watermelon-rind Pickle Recipe
What attracts me towards Canadian cuisine is its Rosy Watermelon-rind Pickle - Delightful and superb. It is the answer when you look for a tasty Side Dish. An assortment of fabulous flavors, the Rosy Watermelon-rind Pickle recipe is one of those Canadian dishes you simply shouldn't miss. If you love this Rosy Watermelon-rind Pickle recipe, do share it with your friends.
Ingredients
1 large watermelon 1/4 cup salt
3 quarts cold water
2 trays ice cubes
3 cups white vinegar
1 cup water 7 cups sugar
2 teaspoons whole cloves
4 sticks cinnamon, broken
2 pieces gingerroot
Directions
Slice the melon in quarters, and remove the pink pulp (see note).
Cut off the hard green skin and all but a thin layer of pink pulp.
Then dice in 1 1/2-inch squares.
Sprinkle with salt, and add cold water and ice cubes.
Drain, rinse and drain again.
Drop cubes into boiling water, and cook until just tender when tested with a skewer.
Drain well.
Mix the next 3 ingredients together in a large kettle, and drop in the spices tied in a cheesecloth, bag.
Tint with rose food coloring.
Bring to a'boil, and boil 5â€â€8 minutes.
Add the rind, and cook gently, stirring occasionally, until transparent.
Remove the bag, and let stand overnight.
Next morning drain the syrup into a kettle, and boil 5 minutes.
Pour over the rind, and let stand overnight.
Next morning bring to a boil, and ladle into hot sterilized jars.
Seal.
Makes about 6 pints.
Cut off the hard green skin and all but a thin layer of pink pulp.
Then dice in 1 1/2-inch squares.
Sprinkle with salt, and add cold water and ice cubes.
Drain, rinse and drain again.
Drop cubes into boiling water, and cook until just tender when tested with a skewer.
Drain well.
Mix the next 3 ingredients together in a large kettle, and drop in the spices tied in a cheesecloth, bag.
Tint with rose food coloring.
Bring to a'boil, and boil 5â€â€8 minutes.
Add the rind, and cook gently, stirring occasionally, until transparent.
Remove the bag, and let stand overnight.
Next morning drain the syrup into a kettle, and boil 5 minutes.
Pour over the rind, and let stand overnight.
Next morning bring to a boil, and ladle into hot sterilized jars.
Seal.
Makes about 6 pints.
