July 12, 2006 in Food

Pickles made from rind delicious

By The Spokesman-Review
 

The recent blast of hot weather reminded Mardy Roseborough of the Watermelon Pickles her mother used to make.

She called to ask for the Dorothy Dean recipe. “My mother made these for years, and talk about delicious,” Roseborough said.

Here’s the recipe. It appeared in the “Peck of Pickles” flier published in 1974.

Watermelon Pickles

From the Dorothy Dean Homemaker’s Service

12 cups prepared watermelon rind

8 cups sugar

3 cups vinegar

2 cups water

1 lemon, sliced

1 1/2 tablespoons whole cloves

1 tablespoon whole allspice

6 (1-inch) sticks cinnamon

Trim off outside skin of watermelon; cut white portion of rind in 1-inch cubes. Measure 12 cups. Let stand overnight in enough salted water to cover. (Use 1/4 cup salt for each quart of water needed to cover melon cubes.)

Drain; cover with fresh cold water. Bring to a boil; cook over low heat until fork tender, about 10 minutes. Drain. Measure sugar, vinegar and water into kettle. Tie lemon slices and spices in cheesecloth bag; add to sugar mixture. Bring to a boil, stirring until sugar dissolves; boil 5 minutes. Add watermelon; simmer until watermelon is transparent, about 10 minutes. Remove spice bag. If desired, tint pickles with several drops of red or green food coloring.

Pack hot pickles loosely into clean hot pint jars; cover with boiling syrup to 1/2-inch of top of jar. Adjust lids. Process in boiling water bath for 7 minutes (start to count processing time as soon as water in canner returns to boiling).

Yield: 4 to 5 pints

Approximate nutrition per serving: Unable to calculate.

Helen Backland lost her recipe for the 4B’s Restaurant tomato soup and called to see if we could replace it. It first appeared in The Spokesman-Review in February 1998. It was given to us by the 4B’s branch in Missoula.

Here’s the recipe:

4B’s Old Fashioned Cream of Tomato Soup

32 ounces canned, diced tomatoes, undrained

9 ounces chicken broth (undiluted)

2 tablespoons butter

2 tablespoons sugar

1 tablespoon chopped onion

Pinch of baking soda

2 cups cream

Combine tomatoes, chicken broth, butter, sugar, onion and baking soda. Heat to just about the boiling point, then lower heat and simmer 1 hour. Heat cream in double boiler and add to hot tomato mixture. Serve immediately.

Yield: 1/2 gallon, about 8 servings.

Nutrition information per serving: 199 calories, 14.4 grams fat (65 percent fat calories), 14 grams carbohydrate, 3 grams protein, 47 milligrams cholesterol, 328 milligrams sodium.

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