Don’t you love the idea of being able to use all of something?
My friend, Karen at http://findingmerle.com and I have been talking about our relatives who survived the Great Depression and how they learned to use nearly everything they had.
For instance, my grandparents had gardens, fruit trees and fruit bushes. Anything with a berry on it was fair game.
I remember picking gooseberries with grandma. Have you ever had gooseberries? Woo! They are sour! But, with lots of sugar, they make a good pie.
At the end of summer, their cellars were always packed with the fruits and vegetables they “put up” (canned) to eat during the winter.
A look at any old cookbook will reveal lots of pickle type recipes such as:
- Beet pickles
- Bread and Butter pickles
- Refrigerator pickles
- Sweet pickles
- Freezer corn
- Lime pickles
Karen mentioned wishing she had her great grandmother’s Watermelon Pickles recipe. I have my grandma’s recipe, so I thought it’d be fun to share it.
1 gallon white part of melon
2 cups cider vinegar
1 TBS whole cloves
1 TBS cinnamon
5 cups sugar
1 cup water
1 TBS whole allspice
Brine: 1 quart water and 1/4 cup salt
Cut melon in cubes and let stand overnight in salted water (brine). Drain. Cover with fresh cold water, bring to boil and cook over low heat til tender. Drain.
Combine ingredients above and boil 5 minutes. Add melon cubes and simmer til transparent. Pour in sterilized hot jars and seal.
I haven’t tried this recipe yet. So, as long as the rabbits don’t eat all of my melons, I hope to make some watermelon pickles later on this summer.
I’m going to take a cue from generations past and instead of filling my trash can with all the watermelon rinds, I’d love to live like they did and be graced with no waste.