Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 Aren't there pickles made from watermelon rind? I wonder if they could be made raw? I recently saw another recipe for raw pickled vegetables and it looked good. Terry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 Hi, I eat watermelon three ways: (1) Eating it. (2) Scooping out the fruit and blending it with a handful of ice. This is a fabulous drink that even my SAD friends love. (They can't, however, figure out what all the ingredients are!) (3) Put it through the juicer. I tried this after reading one of Ann Wigmore's books. Juicing the rind with the fruit will give you a sweeter juice than rinds only. Mary Ellen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 Sorry - I did a search and could find no RAW pickled watermelon rind recipes- all are cooked and have a bunch of sugar besides. I think it could be done though- kind of like Kimchi- I will look into it. Terry In rawfood , lightcondor wrote: > > Aren't there pickles made from watermelon rind? I wonder if they could be > made raw? I recently saw another recipe for raw pickled vegetables and it > looked good. > Terry > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 Here's Victoria Boutenko's pickle recipe. Wonder if you could just use watermelon rind instead? Time to pickle! Raw Family's Famous Rawssian Pickles Recipe: (served at Raw Family booth at all Raw Food Festivals in Portland) Ingredients: 3 lbs pickling cucumbers 1/2 big bunch of Pickling dill (with seeds) 4 horseradish leaves (for crunchiness) 1 medium head garlic 6 cups of water 9 Tablespoons of sea salt. Cut one quarter of an inch off both ends of pickling cucumbers. Stuff the cucumbers into a glass gallon jar with garlic, dill (with seeds), and fresh horseradish leaves. If you have hard time finding horseradish leaves, you may use grape, currant or cherry leaves instead. Mix the water and salt in a blender. Pour the salt-water into the gallon jar so that the pickles are covered. If needed, add plain water to completely submerge the pickles. Let this jar sit on the counter covered with a cloth for two days. On the third day the pickles will be pickled enough to eat. If you will decide after four or five days that you want them to stop pickling, drain the water, cover the jar with lid and place them in the refrigerator. Yields: 1 gallon of pickles Warning: This dish contains large amount of salt, please eat sparingly! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2006 Report Share Posted August 20, 2006 > Aren't there pickles made from watermelon rind? I wonder if they could be > made raw? I recently saw another recipe for raw pickled vegetables and it > looked good. > Terry Well, Paul Pitchford, in his book " Healing with Whole Foods " says that you can pickle the rind in salt, " following the same procedure for vegetable pickles " p. 624. I have never made pickles in my life so I have no idea what it entails. Melanie Quote Link to comment Share on other sites More sharing options...
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