Tanya Spacek of Lawrence, Kansas sent us these fabulous photos of her past weekends adventures in canning. Can you guess what's in the jars? It's something Southerners might recognize more easily, but across the country it has a definite cult following!
Guess What Garden Treat Is In the Jar!
For those who guessed Watermelon Rind, you're correct!
Tanya tells us it's a long process, but a simple one that's done in 3 parts.
1. Soak, cut and peeled rind pieces, in a brine overnight.
2. The next day place them in a syrup made from vinegar, sugar and spices. Allow it to sit overnight once more.
3. The next morning, simmer the whole thing until the pieces are translucent. Strain the syrup out and add the rind to jars, packing them loosely. Add back in the strained syrup and knock out any remaining air bubbles. Wipe the jar rims, add the lips and place them in a water bath for 15 minutes. The jars seal themselves (double check after 24 hours to make sure they held) and you have a pantry stable snack for those cold winter months ahead!
If you'd like to read up more about pickling watermelon rinds like this, you'll find several variations. Some add food color (typically red or green), while others don't and some add lemons where others don't. The variables from what we can tell depend on how the recipe was passed down through different families across the country.
Here's a few places to get you started:
• National Center For Home Food Preservation
• Foodista: PIckled Watermelon Rinds
• Watermelon Rind (check the recipes on the side for other bizarre uses for your rinds, like milkshakes and deep frying it!)
Thanks Tanya and happy Fall canning to all!
Related: Cooking Basics: Very Easy Pickling
(Images: Tanya Spacek)
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I'm in Ottawa, Canada and it's the first time I hear about those!...What do they taste like? Melon? or like the syrup you put them in? I'm intrigued!
view Marie-Eve's profile
That reminds me of the conversation I overheard at the last family reunion I could attend. 2 distant, elderly cousins were talking about what a shame it is that most watermelons sold now are seedless & have less rind. Not enough seeds for a spitting contest & not enough rind to pickle. And the 3rd thing, seedless watermelons just don't taste as good.
view tallsarah's profile
These are popular in the south? I thought they were of Russian origins. I had them for the first time at a Russian family's home and subsequently made them according to a recipe from a Russian cookbook.
They are certainly delicious.
view ahavajora's profile
The brownish color made me guess figs. My rind pickles are pale green. They taste mainly sweet, and flavored with the spices. They are soft rather than crisp and nice with a sandwich or with Thanksgiving dinner. A little bit of ginger is a nice addition, never thought of lemons.
view Kate (NC)'s profile
My mom makes these. I was never a big fan of them (too sweet for me) but I like to give them out as gifts - the novelty value alone is worth it!
view Kathryn Hill's profile
My grandmother makes these sometimes, I thought it was a western PA thing until I saw them in a Russian market. I love them, but then I like anything pickled.
view shlowzi's profile
I hate watermelon with a passion, but I adore watermelon rind pickles. I've never seen them red like that though, always just the pale green natural ones.
view bonjourmiette's profile
I guessed this correctly! We made pickled watermelon rind over the past month, or first real pickling experiment.
view tequilastrapple's profile