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Watermelon rind

PGPG Posts: 50
edited 4:27PM in EggHead Forum
Happy mothers day to all....Cooking a pork tenderloin,barbeque shrimp wrapped in bacon and pickled watermelon rind wrapped in bacon question is does anyone that was at eggfest know how long YB cooked the watermelon rind for? I was thinking just flip a few times until the bacon was done.......thanks Page


  • nikkignikkig Posts: 514
    He just cooked it until the bacon was done. I was going to do some of those also, but can't find the watermelon rind here in WV. So, thought I'd do Naan instead....can't find whole ginger. Guess I'm just not meant to cook the extra goodies this week. [p]~nikki

  • YBYB Posts: 3,861
    Your right...When the bacon is done it's ready to eat...Here is a place you can order the pickled watermelon rind if you can't find it.

    [ul][li]Pickled Watermelon Rind[/ul]
  • YBYB Posts: 3,861
    I cooked pickled watermelon rind last night for our supper club...It's always a hit... Let us know how it turned out.

  • nikkignikkig Posts: 514
    Thanks Larry, I never thought about Amish Country. We live a couple of hours away from Ohio Amish Country and go at least once a year, usually twice. Sounds like a good excuse for another trip![p]~nikki
  • PGPG Posts: 50
    YB,they turned out great...just flipped till mildly crisp on the bacon....yummy....the wifes family thinks were nuts but they sure ate em up.......Page

  • Ca_rnivoreCa_rnivore Posts: 120
    nikkig,[p]here's a recipe for making your own watermelon rinds. I used it last summer to do the bacon-wrapped thing.[p]Pickled Watermelon Rind [p]3 lb White part of watermelon rind, cubed
    2 tb Salt
    1 qt Water
    3 c Sugar
    2 c Cider vinegar
    1 c Cold water
    1 tb Whole allspice
    1 tb Whole cloves
    1 tb Cinnamon stick pieces
    1 Lemon, sliced[p]
    Set rind aside in a glass bowl. [p]In a large bowl, make a brine of 2 T salt and 1 qt of water. Add rind, making sure it is completely covered. Cover and refrigerate overnight. [p]Remove from refrigerator and discard brine. Place rind in a large saucepan, stockpot, or Dutch oven over medium-high heat. Cover rind with fresh water. bring to a boil, reduce heat, and simmer 10 minutes, or until rind is tender. Drain and discard liquid. Set rind aside. [p]In a stockpot over medium-high heat, combine sugar, vinegar, and 1 c cold water. Heat until sugar dissolves. Enclose allspice, cloves, cinnamon, and lemon in a cheesecloth bag. Place bag in vinegar mixture. Add watermelon rind and cook 45 mintues, or until transparent. Pour into sterilized jars and seal. [p]

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