RUSSIAN PICKLED WATERMELON
Make and share this Russian Pickled Watermelon recipe from Food.com.
Provided by MarraMamba
Categories Russian
Time 16m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large non reactive bowl stir everything together then add and submerge the watermelon pieces. Wrap with plastic wrap and keep in fridge at least a week, up to 2 weeks.
- Enjoy cold pickled watermelon.
Nutrition Facts : Calories 157.2, Fat 0.5, SaturatedFat 0.1, Sodium 4756, Carbohydrate 35.8, Fiber 2.2, Sugar 9.7, Protein 5.3
RUSSIAN PICKLED WATERMELON
"The recipe for these savory pickles is based on one that appears in Pickled: Preserving a World of Tastes and Traditions by Lucy Norris; it was contributed by Sophia Vinokurau, the owner of M & I International Foods in Brooklyn, New York." - Saveur
Provided by rpgaymer
Categories Melons
Time P7DT20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonreactive bowl or pot, stir together salt, sugar, pickling spices, cayenne, vinegar, garlic, celery, dill, and 8 cups water until salt and sugar dissolve.
- Submerge the watermelon wedges.
- Cover with plastic wrap and refrigerate for at least 1 week and up to 2 weeks before serving.
Nutrition Facts : Calories 89.8, Fat 0.3, SaturatedFat 0.1, Sodium 4754.2, Carbohydrate 22.2, Fiber 1.3, Sugar 18.4, Protein 1.4
WATERMELON PICKLES
Watermelon pickle is made using the white part of the watermelon's rind. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Home canning is a delightful cooking experience, but requires equipment such as a canner (very large pot), a rack for the jars to rest in, and the jars and lids. I recommend following the home canning guidance in the 'Ball Blue Book of Preserving' to obtain precise instructions on how to sterilize jars and guarantee results that are tasty and safe.
Provided by KERYNE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 21h15m
Yield 24
Number Of Ingredients 12
Steps:
- Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
- Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
- Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
- Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 34.2 g, Fat 0.5 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 4624.2 mg, Sugar 25 g
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