Einstein's Monkey

Watermelon Rind Pickles

• 3 lbs             Watermelon rind

• 2 lbs              Sugar

• 2 c                White Vinegar

• 6 -3”              Cinnamon Sticks

• 2 tsp              Whole Allspice

• 2 tsp              Whole Clove

Cut rind into 1” cubes, trim outer skin & pink meat.  Soak overnight in salted water ( 3 tsp salt per 1 qt. Water).  Drain.  Cover with fresh water & cook until tender.  Drain.  Heat sugar & vinegar until boiling.  Add spices & rind.  Cook uncovered about 45 minutes.  Pack rind tightly in hot jars.  Pour syrup over rind to within 1/8” from top.  Seal jars at once.    Turn over for 5 minutes, then turn back right side up.

Specialty Vinegars

2 c                   White Vinegar

bunch of whatever spice you want (1/2 – 1 cup of clove, basil, oregano, garlic, whatever!)

Bring vinegar to a boil.  Pour over spices.  Cover & let stand 2 weeks.  Strain vinegar & pour into jars with fresh spice (for decorations). Seal.

Jalapeno Pepper Jelly

 Makes 20 four ounce jars

• 3                      Large bell peppers, finely chopped

• 6                       Fresh Jalapenos, seeded & chopped fine

• 6 ½ c.     Sugar

• 1 ½ c.     Cider vinegar

• 6 oz          Liquid pectin

• several drops green food coloring

Mix peppers, sugar and vinegar and bring to a boil.  Boil mixture until it turns clear.  Add green food coloring and pectin.  Return to a rolling boil and boil hard, uncovered, for one minute stirring constantly.   Remove from heat.  Skim off any foam with metal spoon.  Pour at once into hot sterilized 4oz jars, seal.   Serve over cream cheese with crackers.

Apricot-Habanero Barbecue Sauce
(Serves 4)

You want to do this sauce over and over again.

A fruity sweetness, a rich vegetable aroma, and a dash of habanero makes this sauce just perfect for salmon, halibut, and catfish. Try this with poultry and pork too.

Ingredients:

1 yellow onion, finely chopped
2 cloves garlic
corn or canola oil
1 yellow bell pepper, roasted, peeled, and seeded
2/3 cup (150 g) dried apricots
1 1/2 tablespoons apple cider vinager
3 tablespoons (1/2 dl) brown sugar
1 1/4 cups (3 dl) water
1 tablespoon Colmans powdered mustard
4 tablespoon habanero hot sauce
salt

Preparation:

In a pan, sauté the onion and garlic in a little oil until soft. Add the remaining ingredients, except the mustard powder and habanero. Simmer, covered, for 20 minutes, or until the apricots are soft. Pour into a food processor. Season with mustard powder, habanero, and salt while processing to a smooth sauce.

Melon Relish

• 1 cup diced cantaloupe
• 1 cup diced honeydew melon
• 1 cup watermelon
• ¼ cup finely chopped red onions
• ¼ cup chopped fresh mint
• 2 tablespoons olive oil
• 2 teaspoons fresh lime juice
• 1 teaspoon minced fresh ginger
• ½ teaspoon finely grated lime peel
• Pinch of salt

1. Combine the cantaloupe, honeydew, watermelon, onions and mint in a medium bowl and toss to combine.

2. In a small bowl, whisk the olive oil, lime juice, ginger, lime peel, and salt. Pour over the melon mixture and toss to evenly coat. Adjust seasoning to taste and serve immediately.