Quoting Dave Drum to Jim Weller <=-
I've made watermelon rind pickles but always with vinegar
I suspect xxCarol may have had watermelon rind preserves - which
are similar but without vinegar.
Now that's something I've not come across before.
Title: Watermelon Rind Pickle
7 lb Watermelon rind; peeled
2 1/2 qt Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar
1 c Water
1 tb Whole cloves
2 Cinnamon sticks
2 Lemons
My own version is similar but uses white sugar and includes ginger.
Title: Watermelon Rind Preserves
1 tb Ground ginger
My pickles uses fresh ginger, peeled and sliced into coins. Whole
spices work better than powdered in brines and pickling solutions.
It would probably be fine and maybe better in preserves though.
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Four New Twists On The Bloody Mary
Categories: Alcohol, Beverages
Servings: 4
Bloody Mary
Shochu Bloody Mary With Wasabi and Pickled Ginger: Faintly nutty
shochu and smooth, dry sake combine in this Japanese inspired take
on the Bloody Mary. It gets that nose-clearing pungency of
horseradish from a dash of wasabi powder and togarashi, a peppery
chili based seasoning blend studded with sesame seeds. Sticky,
garlicky teriyaki sauce brings some sweetness on board, while a
spoonful of miso paste and a salt-and togarashi coated rim keeps
things balanced and firmly rooted in savory territory. Finally, lime
juice adds some acidity, but it's a pour of pickled ginger brine
that rounds out the subtle but dynamic complexity of the drink.
Serve this version with some skewered pickled ginger and a slice of
lime.
Mezcal Mary With Roasted Jalapeno and Bacon: This version swaps out
neutral vodka for smoky Oaxacan mezcal. In place of horseradish and
Tabasco, the tomato juice gets a rumble of fruity heat from a
roasted-jalapeno puree, brightened with tart lime juice. Serve it
from a pitcher, but make sure to prep the glasses individually: Each
one is rimmed with chili powder spiked salt and garnished with a
slice of lime and a bacon swizzle stick, made by wrapping a rasher
around a skewer and cooking it in the oven. The crisp bacon adds a
subtle element of fatty, meaty, porky flavor. It may not be a
pickle, but I promise it tastes pretty incredible doused in the
savory, boozy drink.
Thai Style Bloody Mary With Cilantro and Fried Shallots: Aside from
your requisite vodka and tomato juice, it's a whole new game. The
real cornerstone is fish sauce, which replaces traditional
Worcestershire for a more fermented, funky undercurrent of umami.
Then there's the heat of sambal oelek, the spicy, vinegary chili
paste that hails from Indonesia. Lime juice swoops in for a hit of
tangy citrus, and chopped cilantro gives it a grassy, herbal note.
It's finished off with a dose of molassesy brown sugar simple
syrup, a glug of bubbly beer, and a salty-sweet garnish of crunchy
fried shallots.
Gazpacho Bloody Mary With Pickled Shrimp: I emphasize the bold
flavors of red onion, sherry vinegar, and yes, a bit of garlic, for
a punchy base that can stand up to a generous pour of herbal gin.
Then it gets all those traditional Bloody Mary add-ins horseradish,
pepper, Worcestershire sauce, lemon juice, and pickle brine, to keep
it as bold and invigorating as the original. The finishing touch is
a garnish of quick pickled shrimp, which are ready to eat within an
hour (but keep for several days and are, incidentally, delightfully
snackable). You can serve this Bloody with just a single shrimp or
go full on shrimp cocktail with it
NIKI ACHITOFF-GRAY
From: Serious Eats
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Cheers
Jim
... I have the Amazon cart of a much wealthier person.
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