In response to our Watermelon pickle recipe, I received a letter from Jan in Houlton. Jan tells us that the recipe given was one she has for Watermelon candy and she included her recipe for Watermelon pickles. Thank you Jan. While I have had the watermelon candy, (and liked it) I don’t think I have ever tried the watermelon pickles. Hope this one is the one you were looking for, Joan.
Our garden is starting to produce some of my favorite vegetables. This week I’ve given you some recipes to use several of the ones that are available to us, either in your own garden or pick up what you like at the local farmers market or roadside stand. Have fun and enjoy it while you can. It is so hard to find vegetable that taste as fresh as those grown and harvested locally.
Watermelon Pickles
3 quarts water
3/4 cup salt
4 quarts watermelon rind, white part only, cut into 1-inch cubes
2 tablespoons whole cloves
1/2 teaspoon mustard seed
10 (3 inch) cinnamon sticks, broken into pieces
1 quart apple cider vinegar
2 cups white sugar
4 drops green food coloring (optional)
Directions: In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight. Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar’s rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.
This next recipe is best when prepared with garden fresh broccoli and tomatoes.
1 large head broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced
Dressing
(for ease of preparation, you can use a good quality prepared Italian dressing)
3/4 cup olive or vegetable oil
1/3 cup tarragon or cider vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt (optional)
3/4 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon celery seed
1/4 teaspoon Italian seasoning
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1/4 teaspoon ground mustard
Directions: Cook broccoli in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add tomatoes, mushrooms and onions. Combine dressing ingredients in a jar with a tight-filling lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.
Also, in regards to the recipe for Mango Raspberry Jam, Lauri tells me that she and her mom, Dot, made this several times using different jellos. Lauri tells me that the Pineapple jello was great as well and really let the Mango flavor be the star of the jam. Thanks Lauri and Dot! Keep writing, have a great week, and we’ll talk more next time.
Please contact me at susieqcooking@ ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
