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Watermelon Pickles

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Author Topic: Watermelon Pickles  (Read 507 times)
Bruno Bastardo
Bloody-Good Member
Posts: 457

« on: February 15, 2011, 11:56:07 am »

Mrs Bastardo senior was of the generation where you pickled everything including yourself.

Here is a family recipe for pickled watermelon rind, absolutely delish, sweet pickle great with tasty cheese, cold meat, etc.

4l water melon rind 450grms = 1l
Cut off the green outside skin and remove the red inner (I'll tell you what to do with that in a moment). Cut the white skin into bite sized pieces.

Add 2tabs salt and enough boiling water to cover. Simmer till rind is soft.

Chill rind in very cold water for a couple of hours, even overnight if possible.

Prepare a syrup of 1l white vinegar, 8 cups sugar boiled together. Drain rind and place in syrup. Add  cheesecloth bag with quarter cup broken cinnamon sticks and 1 tab whole cloves. Simmer till rind becomes transparent. Remove spices.

Pack rind into hot sterilised jars and cover with syrup.


Take 10 cups watermelon balls. Soak overnight in 2l cold water and 1/2 cup salt. Drain and rinse in cold water.

Put fruit in pot with 3 thinly sliced lemons, 4 1/2 cups sugar snd 2 tabs crystalised ginger roughly chopped. and cover with water. Simmer till syrup is clear (about 20 minutes).

Pack fruit into jars, continue to boil syrup till it threads. Pour syrup over fruit and seal.


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Australia would be an even greater place if it wasn't for all the bloody Aussies who live there

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