Difference between revisions of "Pickled Watermelons"
From Self-sufficiency
(Created page with '#Place small white watermelons (King or Queen variety) in wooden barrel. #Cut up and scoop out good ripe watermelons and put in between the melons. #Also place a lot of cherry …') |
|||
| Line 1: | Line 1: | ||
| + | ==In a 50 gallon barrel== | ||
#Place small white watermelons (King or Queen variety) in wooden barrel. | #Place small white watermelons (King or Queen variety) in wooden barrel. | ||
#Cut up and scoop out good ripe watermelons and put in between the melons. | #Cut up and scoop out good ripe watermelons and put in between the melons. | ||
| Line 7: | Line 8: | ||
''Source'' Mrs. Emil Shank; Ft. Morgan, Colorado | ''Source'' Mrs. Emil Shank; Ft. Morgan, Colorado | ||
| + | |||
| + | ==Alternate version (made of 1 melon)== | ||
| + | #Rind of one large watermelon. | ||
| + | #Peel and remove all green and pink portions from watermelon rind. | ||
| + | #Cut into 1-inch cubes and soak overnight in salt water. (4 TBSP. salt to 1-quart water). | ||
| + | #Drain, cover with fresh cold water and cook until almost tender. | ||
| + | #Drain the watermelon and make a syrup of | ||
| + | ##8-cups sugar | ||
| + | ##4-cups vinegar | ||
| + | ##8-tsp. whole cloves | ||
| + | ##16 sticks cinnamon | ||
| + | ##and a little mustard seed. | ||
| + | #(Put all spices in cheesecloth bag.) Heat the syrup and spices to boiling and allow to set 15 min. | ||
| + | #Add drained watermelon rind and cook until clear and transparent. | ||
| + | #If desired, a few minutes before removing from heat, add enough green or red food coloring to color pickles. | ||
| + | #Put in jar and seal and seal while boiling hot. | ||
| + | |||
| + | ''Source'' Esther Lebsack; Loveland, Colorado; Colony Frank; Janet in NW Oklahoma | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Latest revision as of 23:38, 29 January 2010
In a 50 gallon barrel
- Place small white watermelons (King or Queen variety) in wooden barrel.
- Cut up and scoop out good ripe watermelons and put in between the melons.
- Also place a lot of cherry leaves throughout the barrel, and on top.
- Fill barrel with the following solution: 1-cup non-iodized salt to 3-gallons water.
- You can also use dill if you like. Weight down with a sizeable rock.
- Melons are ready in about 5 weeks
Source Mrs. Emil Shank; Ft. Morgan, Colorado
Alternate version (made of 1 melon)
- Rind of one large watermelon.
- Peel and remove all green and pink portions from watermelon rind.
- Cut into 1-inch cubes and soak overnight in salt water. (4 TBSP. salt to 1-quart water).
- Drain, cover with fresh cold water and cook until almost tender.
- Drain the watermelon and make a syrup of
- 8-cups sugar
- 4-cups vinegar
- 8-tsp. whole cloves
- 16 sticks cinnamon
- and a little mustard seed.
- (Put all spices in cheesecloth bag.) Heat the syrup and spices to boiling and allow to set 15 min.
- Add drained watermelon rind and cook until clear and transparent.
- If desired, a few minutes before removing from heat, add enough green or red food coloring to color pickles.
- Put in jar and seal and seal while boiling hot.
Source Esther Lebsack; Loveland, Colorado; Colony Frank; Janet in NW Oklahoma
