Todays pickled recipes involve all sorts of fruits andveggiesand impart intense, yet quickly developed flavor.
Here are three of my favorite pickled recipes that make the most of the best end-of-summerproduce.
Pickled Watermelon Rind
Watermelon is a late summer classic.
Just because youve downed the fruit doesnt mean the good eats end there!
Save the rind of your watermelon and make incredibly easy pickles.
In a large saucepan over medium-high heat, boil the water and 2 tablespoons of the salt.
Reduce heat to low and simmer for 10-15 minutes or until the rind is crisp yet tender.
Drain and set aside.
Fold a piece of cheesecloth so it is double-layered.
In the center place the pickling spice, ginger, cloves, peppercorns, allspice, and cinnamon.
Bring the edges of the cheesecloth together and tie tightly.
Stir mixture constantly until sugar dissolves.
Then pour the hot mixture over the prepared watermelon rind, leaving the cheesecloth bag in with the rinds.
Then cover and chill for 12 hours or overnight.
Strain rind mixture, removing the liquid into a sauce pan and setting the solids aside.
Over medium-high heat, bring the liquid to a boil.
Pour hot liquid back over the solids.
Cover and chill for at least 8 more hours before serving.
Yield: 10 servings (1/4 cup each).
Tips:Keep the cheesecloth bag in with the rinds to add more flavor.
Store in an air-tight container in the fridge for up to 2 weeks.
Enjoy them as a topping for chicken or pork or as a part of a salad.
Plus, it comes together in just 30 minutes.
Mix vegetables in large glass bowl.
Place pickling spice in the center of piece of cheesecloth or coffee filter.
Tie tightly with string.
Place in medium saucepan with sugar, vinegar and salt.
Bring to boil on medium-high heat, stirring to dissolve sugar and salt.
Reduce heat to low; simmer 5 minutes.
Pour hot liquid and pickling spice bundle over vegetables.
Stir once a day for 1 to 2 days to blend flavors.
Yield: 20 servings, 14 cup each.
Serve these quick-pickled vegetables in banh mi Vietnamese sandwiches, or on burgers or hotdogs to add piquant crunch.
Pour hot liquid mixture over the zucchini mixture in the bowl.
Cover and chill for 24 hours before serving.
Yield: 16 servings (1/4 cup each).
Sandy Coughlin from Reluctant Entertainer
