Re: Recipe: Watermelon Rind Pickles

[Guest guest]

I love watermelon rind pickles, too. I assume you used honey instead of

sugar to make it SCD-legal?

At 12:47 PM 2/9/2010, you wrote:

I hate to waste. My friend sent me a link to a gluten free website and I

found this recipe. I'm so excited to try this when watermelon season

hits.

Watermelon Rind Pickles

Source: Adapted from Martha Recipe

Sweet and Spicy Watermelon Pickles

Servings: 2 1/2 pints

Prep time: 20 minutes

Cook time: 55 minutes

Total time: 1 hour 15 minutes

Ingredients:

1 small yellow or red watermelon, (about 4 lbs.)

1 1/2 cups rice wine vinegar

1 1/2 cups sugar

1 c water

2 T fresh ginger root, minced

1-2 jalapeno peppers, sliced

1 tsp. kosher salt

Directions:

Cut and scrape flesh from watermelon rind. I always leave a little pink

for color. Reserve rest of watermelon for another use, like watermelon

salad. Cut away outer green skin from rind and discard. You should have

about 9 cups.

Bring rind, vinegar, sugar, ginger, jalapenos*, amd salt to a boil in

large saucepan. Reduce heat and simmer until rind is translucent and

tender and liquid is syrupy, about 55 minutes. Divide mixture among 2

pint size and 1 1/2 pint size sterilized jars. Refrigerate

*I threw my peppers in last few minutes to preserve their color, plus I

don't like mine quite so hot.

Source:

http://www.mixingbowl.com/message/recipe/view.castle?g=1248539 & m=10154795

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Yes, I'm sorry... no sugar. Sub 1/2 that amount of honey. I was in a hurry

today.

> I love watermelon rind pickles, too. I assume you

> used honey instead of sugar to make it SCD-legal?

> >

> >Watermelon Rind Pickles

> >Source: Adapted from Martha Recipe

> >Sweet and Spicy Watermelon Pickles

> >

> >Servings: 2 1/2 pints

> >Prep time: 20 minutes

> >Cook time: 55 minutes

> >Total time: 1 hour 15 minutes

> >

> >Ingredients:

> >

> >1 small yellow or red watermelon, (about 4 lbs.)

> >1 1/2 cups rice wine vinegar

> >3/4 cup honey

> >1 c water

> >2 T fresh ginger root, minced

> >1-2 jalapeno peppers, sliced

> >1 tsp. kosher salt

> >

> >Directions:

> >Cut and scrape flesh from watermelon rind. I

> >always leave a little pink for color. Reserve

> >rest of watermelon for another use, like

> >watermelon salad. Cut away outer green skin from

> >rind and discard. You should have about 9 cups.

> >

> >Bring rind, vinegar, sugar, ginger, jalapenos*,

> >amd salt to a boil in large saucepan. Reduce

> >heat and simmer until rind is translucent and

> >tender and liquid is syrupy, about 55 minutes.

> >Divide mixture among 2 pint size and 1 1/2 pint

> >size sterilized jars. Refrigerate

> >

> >*I threw my peppers in last few minutes to

> >preserve their color, plus I don't like mine quite so hot.

[Guest guest]

Is the rice vinegar legal? I thought it all had sugar added?Sent from my iPhoneOn Feb 9, 2010, at 11:22 AM, "Wizop Marilyn L. Alm" wrote:

I love watermelon rind pickles, too. I assume you used honey instead of

sugar to make it SCD-legal?

At 12:47 PM 2/9/2010, you wrote:

I hate to waste. My friend sent me a link to a gluten free website and I

found this recipe. I'm so excited to try this when watermelon season

hits.

Watermelon Rind Pickles

Source: Adapted from Martha Recipe

Sweet and Spicy Watermelon Pickles

Servings: 2 1/2 pints

Prep time: 20 minutes

Cook time: 55 minutes

Total time: 1 hour 15 minutes

Ingredients:

1 small yellow or red watermelon, (about 4 lbs.)

1 1/2 cups rice wine vinegar

1 1/2 cups sugar

1 c water

2 T fresh ginger root, minced

1-2 jalapeno peppers, sliced

1 tsp. kosher salt

Directions:

Cut and scrape flesh from watermelon rind. I always leave a little pink

for color. Reserve rest of watermelon for another use, like watermelon

salad. Cut away outer green skin from rind and discard. You should have

about 9 cups.

Bring rind, vinegar, sugar, ginger, jalapenos*, amd salt to a boil in

large saucepan. Reduce heat and simmer until rind is translucent and

tender and liquid is syrupy, about 55 minutes. Divide mixture among 2

pint size and 1 1/2 pint size sterilized jars. Refrigerate

*I threw my peppers in last few minutes to preserve their color, plus I

don't like mine quite so hot.

Source:

http://www.mixingbowl.com/message/recipe/view.castle?g=1248539 & m=10154795

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund