Ouzo Spritz With Pickled Watermelon Rind Recipes

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OUZO LEMON SPRITZER

Provided by Michael Symon : Food Network

Categories     beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 5



Ouzo Lemon Spritzer image

Steps:

  • Place the ouzo, mint and lemon juice in a cocktail shaker with ice and shake vigorously. Strain over ice and top with soda water. Garnish with an orange slice and serve.

2 ounces ouzo
4 fresh mint leaves
Juice of 1 lemon
Soda water
Orange slices, for garnish

PICKLED WATERMELON RINDS

My mother never threw anything away and when it came to summer, watermelons were no exception. Seeds went in the ground for growing and the rinds were pickled!

Provided by Nancy Hansen Puig

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 9h45m

Yield 24

Number Of Ingredients 9



Pickled Watermelon Rinds image

Steps:

  • In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
  • Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
  • Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
  • Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar's rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.

Nutrition Facts : Calories 104.6 calories, Carbohydrate 26 g, Cholesterol 0 mg, Fat 0.5 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 2934.5 mg, Sugar 16.7 g

3 quarts water
¾ cup salt
4 quarts watermelon rind, white part only, cut into 1-inch cubes
2 tablespoons whole cloves
½ teaspoon mustard seed
10 (3 inch) cinnamon sticks, broken into pieces
1 quart apple cider vinegar
2 cups white sugar
4 drops green food coloring

PICKLED WATERMELON RIND (POLISH VERSION)

This is a recipe I found in my Polish Cookbook from Culinary Arts Institution. I haven't tried it myself, but found it interesting when I accidently ran across it the same evening I had just posted my own Watermelon Rind Pickle recipe in a discussion on the boards. If you decide to try it, please let me know what you think of it. Thanks!

Provided by Cindy Lynn

Categories     Lunch/Snacks

Yield 3 pints

Number Of Ingredients 8



Pickled Watermelon Rind (Polish Version) image

Steps:

  • Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
  • Soak overnight in enough salted water to cover.
  • Drain.
  • Heat sugar and vinegar to boiling.
  • Tie spices in cheesecloth bag.
  • If desired, add a few drops red or green food coloring to the rind.
  • Pack watermelon rind tightly into hot, sterilized jars.
  • Pour boiling syrup over watermelon to within 1/8-inch from top, making sure vinegar solution covers rind.
  • Seal each jar at once.

Nutrition Facts : Calories 1259.2, Fat 2.8, SaturatedFat 0.4, Sodium 22.1, Carbohydrate 309.2, Fiber 2.9, Sugar 302.3, Protein 1.6

3 lbs watermelon rind
salt water (use 3 tablespoons salt for each quart of water)
2 lbs sugar
3 cups distilled white vinegar
6 cinnamon sticks (3-inches each)
2 tablespoons whole allspice
2 tablespoons whole cloves
2 tablespoons mustard seeds

PICKLED WATERMELON RIND (JUST TO MAKE YOU HOMESICK)

From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. For the most current canning guidelines, please go to http://www.uga.edu/nchfp/how/can_home.html.

Provided by Molly53

Categories     Melons

Time 12h30m

Yield 2 pints

Number Of Ingredients 8



Pickled Watermelon Rind (Just to Make You Homesick) image

Steps:

  • Pare rind and all pink edges from the watermelon.
  • Cut into 1-inch squares or fancy shapes as desired.
  • Cover with brine made by mixing 1/4 cup of salt with1 quart cold water.
  • Soak overnight.
  • Drain brine.
  • Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).
  • Drain.
  • Tie spices in a cheesecloth bag and remove before rind is bottled.
  • Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes).
  • Fill Sterilized jars.
  • Adjust jar lids as in fresh-pack dills.
  • Process in boiling water bath for 5 minutes.
  • Set jars upright, several inches apart, on a wire rack to cool.

2 lbs watermelon rind
1 tablespoon cinnamon
1 teaspoon whole cloves
1 teaspoon whole allspice
2 lbs sugar
1 pint vinegar
1 pint water
1 lemon, sliced thin

JAPANESE PICKLED WATERMELON RIND

My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe. It's a form of "tsukemono," or Japanese pickles. My siblings and I have always been taught that we should use as much of a fruit or vegetable as possible, and then compost the rest. Per my "obaasan," or grandmother, the rind is good for you and helps your blood flow throughout your body. You can definitely find this tsukemono in all of our fridges in summer when watermelon is plentiful. Serve as a garnish, or as a side to rice.

Provided by Diana71

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h10m

Yield 4

Number Of Ingredients 6



Japanese Pickled Watermelon Rind image

Steps:

  • Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.
  • Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.1 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.6 g, Sodium 657.6 mg, Sugar 0.5 g

1 teaspoon apple cider vinegar
1 teaspoon soy sauce
1 teaspoon salt
½ teaspoon white sugar
2 cups watermelon rind, peeled
1 (16-ounce) Mason jar

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