Friday, September 13, 2013
Pickled watermelon rind
Watermelon rind is a Southern delicacy, but unfortunately I have never had occasion to try it! So, when we made this, we just based it on our own tastes. The sweet version was not what we were after. I was surprised how much one watermelon made--3 1/2 quarts! Cutting was of course the most time consuming part. I ended up using a potato peeler, a paring knife, and a large blade. Slice the rind into 1/2 inch wide, 4 inch long slices. Water is mixed with salt, 2 tablespoons to of salt to 4 cups of water. Fill a quart jar with the sliced rind, leaving plenty of room at the top, cover with the salt water mixture to within a half inch of the top. Add 2 cloves of garlic and some fresh dill, if desired. Let it sit on the counter, "burping" or opening the jar once a day. When it is good and bubbly, it is done. Mine took 4 days. Move it to the fridge, where it will continue to pickle for the next few weeks, though it can be eaten right away.
Probiotic ketsup
This would be so much better with fresh tomatoes instead of canned tomato paste, but I said I would post the recipe, so here it is. My ketsup-loving daughter loves this, so it is nice to have something healthy to give her. Whey is obtained when raw milk sits for several days and is allowed to separate. The solids are strained out with a cloth (and made into a cream cheese of sorts!) and the watery liquid left is the whey. It will keep for six months in the fridge. Great with baked fries and black bean burgers!
Ketsup
12oz tomato paste
1/4 c whey (or water and an extra tablespoon of salt)
1/2 c water
1/4t dry mustard or 1 t prepared Dijon mustard
2 cloves pressed garlic
1 T onion juice (I just chopped and pressed into my garlic press)
1/4 c maple syrup
1/4t molasses
1/2 t salt
In a medium sized bowl, whisk together all ingredients. Pour sauce into a storage container. Cover and leave at room temperature for two days. Will store in the fridge for several months.
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