Caitlin can’t stop eating them, they are weird and delicious.
Just give them a try.
Here’s what ya need:
2 pounds watermelon rind
1/4 cup pickling salt OR just plain ol’ flake sea salt
3 cups water
2 cups granulated sugar
1 cup white vinegar
1 cup water
4 teaspoons pickling blend of choice (we tried it with savory and smoky but we’re sure it’d be good with spicy and sweet too!)
Prep your watermelon rind by trimming the pink and dark green parts from the rind. Cut it into 1 inch cubes until you have 7 cups.
Put the rind in a large ziplock bag with the salt and 3 cups of water. Squeeze out the air and seal the bag. Soak overnight in the refrigerator.
The next day drain and rinse the rind. Throw the rind in a sauce pan and cover with water ~ cook over medium heat until tender. While you’re doing this, in another pot, combine the sugar, white vinegar, 1 cup of water and the spices. Simmer this mixture for about 10 minutes. Strain and discard the spices and pour the liquid back into the pan. Drain your watermelon rind and throw it in with this liquid and simmer until the rind is translucent, about 30 mins.
Pour all this into your jars! If you’d like you can process them for storage or just throw them into the fridge when they’ve cooled down.
We could probably call this Peach Punch for alliteration purposes but since we’re calling this summer The Summer of Sangria, we have to call this refreshing beverage Peach Sangria!!
We made this recipe simply by playing around with a Green Grape Sangria recipe we’ve had for a while now. It’s great because it is so versatile ~ don’t have an apple? Use a peach, or a pear. Don’t have the same color grapes? Use a different kind! It’s a very forgiving recipe, that’s why we love it.
So here’s what ya need:
8 oz sweet red seedless grapes (you can use just green seedless if ya can’t find a sweet seedless red)
1 peach (plus another for garnish, if ya wanna feel fancy)
1 750 ml bottle white wine (we use Cavit Pinot Grigio)
Puree grapes, peach, mint, sugar, & 2 cups of wine in 2 batches in a blender until smooth. Strain this through some cheese cloth into a bowl (we found that a cheese cloth was the best way to squeeze out all that juice, but if you have a fine mesh sieve you are more than welcome to give that a go!). Throw the resulting liquid into a pitcher and add the rest of the wine. Cover and chill at least an hour serve over ice with a fresh peach slice!