Foodie Friday

Its the freaking weekend folks! Time to celebrate with some sweet treats from a jar! This weeks Foodie Friday is all about preserving summer & the class Phil & I took at Sur la Tablejam (2)

We made spicy plum chutney, peach & rosemary jam, blueberry ginger preserves & pickled watermelon rind…SOOO yummy! With the exception of the preserves, which has a shelf life of about a year, the delightful summer treats will stay fresh for 1-1 1/2 months in the refrigerator.

While I would love to share all the recipes we learned, the pickled watermelon rind was definitely the most interesting, so here goes…!

Pickled Watermelon Rind

  • 4lb watermelon quartered
  • 8 cups water
  • 2  heavy tbsp coarse salt 
  • 2 cups sugar
  • 1 1/4 cups apple cider vinegar
  • 8 whole black peppercorns
  • 1 cinnamon sticks
  • 1/2 teaspoon pickling spice
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 2 jalapenos (seeded and sliced)

Start by putting 8 cups of water & salt in a large pot onto stove to boil. Prep watermelon by removing pulp from rind (try to keep a small light pink layer on the rind) & cutting off the green skin. Cut into 2 in pieces, add to boiling water & cook for about 5 minutes (until tender). Remove from heat and transfer to metal bowl. Combine second set of ingredients into a sauce pan and bring to a boil (stirring until the sugar is completely dissolved). Pour pickling liquid over rind pieces and cover. Allow to cool in the fridge & enjoy! 

*Best if allowed 8 hours in pickling liquid*

Especially in the summer, pickled watermelon rind is a nice addition to cheese plates and bbq dishes!


‘Til next time, keep smiling! 


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