Bettina's Jelly Pickle
This unique recipe from 1900 creates a savory and sweet jelly pickle, perfect for a refreshing appetizer or side dish. Combining the tang of vinegar with the sweetness of pickles, peaches, and melon rind, this dish offers a delightful contrast of flavors. The gelatin sets the mixture into a jiggly, satisfying texture, making it a fun and elegant treat.
Ingredients
- 2 teaspoons Granulated gelatin
- 4 tablespoons Cold water
- 3/4 cup Vinegar from sweet pickles
- 2 tablespoons Sweet pickles, chopped fine
- 1 tablespoon Olives, chopped fine
- 1 tablespoon Spiced peach, chopped fine
- 1 tablespoon Pickled melon rind
Instructions
- 1In a small bowl, sprinkle the gelatin over the cold water. Let it soak for 10 minutes to soften.
- 2In a small saucepan, heat the vinegar from the sweet pickles over medium heat until very hot, but not boiling.
- 3Pour the hot vinegar into the gelatin mixture. Stir until the gelatin is completely dissolved.
- 4When the mixture has partially congealed, add the chopped sweet pickles, olives, spiced peach, and pickled melon rind. Pour the mixture into a well-moistened layer mold or four small molds.
- 5Set the molds in a cold place (refrigerator) for at least one hour, or until fully set. Unmold and serve.