Preserve summer with watermelon rinds


Correction: In last week's Recipe Finder, there was a omission in the pineapple slaw recipe. The first ingredient should have been 3/4 cup mayonnaise. This was one of the first six ingredients to mix before adding the cabbage and shredded carrots.

It is not too late to whip up a batch of watermelon rind preserves.

Pearl W. Correll of Cockeysville also plans to make some. She requested the recipe "because I can find recipes for watermelon pickles but not for the preserves," she wrote.

Pineapple slaw is also worth some cooking attention.

Carolyn Sue Morris from Hardinsburg, Ky., responded with a preserves recipe from the "Ball Blue Book Canning and Freezing Guide." Similar responses from readers all over the country were from personal collections and from the "Kerr Home Canning and Freezing" book, the "Searchlight Recipe" book, and others.

Morris' watermelon rind preserves

Makes about 3 pints

1 1/2 quarts prepared watermelon rind

4 tablespoons salt

2 quarts cold water

1 thinly sliced lemon

1 tablespoon ground ginger

4 cups sugar

1/4 cup lemon juice

7 cups water

To prepare watermelon rind, trim green skin and pink flesh from rind and cut into 1-inch pieces. Dissolve salt in 2 quarts water and pour over rind. Let stand 5 to 6 hours. Drain, rinse and drain again. Cover with cold water, let stand 30 minutes and drain. Sprinkle ginger over the rind, cover with water and cook until fork-tender. Drain.

Combine sugar, lemon juice and the 7 cups of water and boil for 5 minutes. Add rind and boil gently for 30 minutes. Add sliced lemon and cook until the rind is clear. Spoon while hot into hot jars leaving 1/4 -inch head space and removing any air bubbles. Adjust caps. Process for 20 minutes in boiling water.

Betty Newcomb of Baltimore says before the last 30 minutes cooking time she adds a vanilla bean and a cinnamon stick.

How about pineapple slaw requested by Laura Burkowske of Baltimore and answered by Deb Berry of Northumberland, Pa.

Berry's pineapple slaw

Serves 6 to 8

3/4 cup canned crushed pineapple

1/2 teaspoon minced garlic

1 tablespoon water

1/2 teaspoon salt

1/4 teaspoon pepper

6 cups (1 1/2 -pounds) shredded cabbage

1 cup shredded carrots

Combine first six ingredients in a large serving bowl and mix well.

Toss with the cabbage and shredded carrots and chill.

Chef Syglowski, with the chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe requests

* Marion Boniface, Bel Air, wants help with baking a leg of lamb. She writes, "Every time I bake a leg of lamb my husband says that it smells and tastes like mountain goat. It does have a strong smell and taste. My mother, who has passed on, claimed she pulled something, a sinew or blood vessel, from the bottom of the leg and that was why her baked leg of lamb didn't have a strong taste." Could a reader help?

* Ruth Courtney, Bend, Ore., remembers a 1949 Kellogg Corn Flakes recipe for a coconut macaroon cookie. "I wonder if this recipe can be found," she wrote.

* B. J. Wagner, Baltimore, is looking for a "recipe my mother made some 40 years ago. It was called ice box pies and they were made from two different Jell-Os and a crust of vanilla wafers."

* Regina Knell, Baltimore, wants to find a recipe similar to the stewed tomatoes served at Harrison's Restaurant on Tilghman Island.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

Copyright © 2021, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad