How to continue enjoying summer veggies in cooler months - KCTV5

How to continue enjoying summer veggies in cooler months

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FAIRWAY, KS (KCTV) -

Have you ever wondered what to do with all those summer veggies that are leftover from your late harvest. Chef Bobby Stearns shows us how to continue enjoying your harvest as the weather cools.

Pickled Watermelon Rind

Ingredients

1 lb Watermelon rind
4 tbs. kosher salt
1 ½ cup apple cider vin
1 ½ cup white sugar
2 tbs. pickling Spice
2 cinnamon Sticks
6 cups water

Start by cutting watermelon in half and using all of the watermelon until you are left with just the outer white and green rind. Using a vegetable peeler, peel outer green skin and tough outer layer from rind until you are left with just the white pieces. Cut rind into 2 inch by ½ inch pieces.

In medium saucepan, combine 5 cups water with 3 tbs. salt and bring to a boil. Add rind cook at a rapid simmer over medium heat until tender and crisp about 6 minutes. Drain and transfer to separate bowl.

Ingredients

1lb Watermelon rind

4 tbs. kosher salt

1 ½ cup apple cider vin

1 ½ cup white sugar

2 tbs. pickling Spice

2 cinnamon Sticks

6 cups water

Start by cutting watermelon in half and using all of the watermelon until you are left with just the outer white and green rind. Using a vegetable peeler, peel outer green skin and tough outer layer from rind until you are left with just the white pieces. Cut rind into 2 inch by ½ inch pieces.

In medium saucepan, combine 5 cups water with 3 tbs. salt and bring to a boil. Add rind cook at a rapid simmer over medium heat until tender and crisp about 6 minutes. Drain and transfer to separate bowl.

In same saucepan, combine vinegar, sugar, remaining salt, pickling spice, cinnamon sticks, and 1 cup water, bring to a boil, stirring to dissolve sugar and salt. Pour liquid into bowl with rind. Let cool at room temperature. Transfer to closed container and refrigerate at least 2 hours and good up to 2 weeks.

Ophelias Sweet Pickles

Ingredients

4 English Cucumbers- Thinly sliced
4 tbs. Kosher salt
6 cups water
1 cup white vinegar
4 cups sugar
1 yellow onion thinly sliced
6-8 whole peeled garlic cloves
2-3 fresh Dill sprigs
¼ cup pickling spice

Combine water, vinegar, salt, and sugar in medium sauce pan and bring to a bowl to dissolve all sugar and salt, set aside.

Wash cucumbers well and trim ends. Slice cumbers and onions and place in bowl with garlic, dill and pickling spice. Pour brine from sauce pan over cucumbers and cover and set at room temp for 1 hour. Transfer to jars and refrigerate for up to one year.

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