ater to cover the trimmed watermelon rind cubes (all green and
Prepare the watermelon rinds by cutting off the pink part and the hard green outer rind.
Cut into desired shapes and put into alum water (1 tablespoon alum to 1 quart cool water).
You will need 2 to 3 quarts.
Let stand overnight.
Drain and rinse.
Add water to cover and cook until tender, about 30 minutes.
Drain thoroughly.
te: this is an adopted recipe, and needs a bit of
efore stacking.
-Make Your Watermelon Simple Syrup-.
Place your
nformation: CALORIES (per 1/4 recipe) 360kcal; FAT 18g; CHOL 75mg
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
Cut watermelon into squares.
Remove all red.
Soak 2 1/2 to 3 hours in lime water.
Rinse very well and put in cold (ice) water. Bring to a boil.
Rinse and repeat two more times.
Mix syrup mixture (vinegar and 5 pounds sugar).
Add watermelon rinds. Bring all ingredients to a boil and cook 1 hour.
Place into hot sterile jars and seal. Makes 7 to 8 quarts.
-inch chunks. Place diced watermelon in a blender or food
Peel and cut rinds into 1 1/2-inch pieces and soak overnight in a mixture of lime and water.
Drain and wash several times.
Place rinds in a large cooking pot and cover with clear water.
Cook until tender and drain.
Boil sugar, vinegar and pickle flavoring together and then cool.
Pour mixture over rinds and let stand overnight.
Then, bring rinds to a boil and boil until transparent and pack into pickling jars.
Pour hot syrup over rinds and seal jars.
hen add your onions and pickle slices. (amounts will vary depending
iquid and proceed with the recipe as directed. The amount of
For the watermelon juice: Chop a watermelon into chunks, cutting off the
220 degrees C).
Place watermelon rind in a saucepan and
ne cup of the chopped watermelon and blend it to make
Cut prepared watermelon rind (green removed, a little pink left on) into squares.
Cover with boiling water. Boil until fork will penetrate; do not overcook.
Drain and place in enamel pan or large bowl.
Chop the watermelon.
Dice cucumbers.
Blend the watermelon.
Strain through a nylon mesh sieve to remove seeds.
Add diced cucumber.
Chill well until ready to serve.
Pour chilled soup into cocktail glasses or glass bowls.
Crumble feta cheese on top.
Garnish with mint leaves.
Bon Appetit!
0 minutes.
More recipe ideas are available online at
r bullet puree watermelon in batches.
Transfer watermelon puree to a
Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
Coat rims of cocktail glasses with lime juice; dip in sugar.
Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses. Garnish, if desired.
*Note for kid-friendly recipe: 1/2 cup orange or apple juice may be substituted for tequila.
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt