SWEET-AND-SPICY PICKLED WATERMELON RIND
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim the green skin off 1/4 small watermelon. Remove all but 1/4 inch red fruit from the rind; cut the rind into 1/2-inch pieces. Pack into a 1-quart jar. Combine 3/4 cup each apple cider vinegar and water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons coriander seeds, 1/2 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour over the rind; let cool. Cover and refrigerate at least 4 hours and up to 1 week.
PICKLED WATERMELON RINDS
My mother never threw anything away and when it came to summer, watermelons were no exception. Seeds went in the ground for growing and the rinds were pickled!
Provided by Nancy Hansen Puig
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 9h45m
Yield 24
Number Of Ingredients 9
Steps:
- In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
- Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
- Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
- Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar's rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 26 g, Cholesterol 0 mg, Fat 0.5 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 2934.5 mg, Sugar 16.7 g
PICKLED MACKEREL
The chef Kyle Connaughton's recipe for pickled mackerel is straight out of the Japanese playbook. It's simple and foolproof to prepare, and the time it takes is mostly unattended. He serves it plain or over rice that's been dressed with some cucumber and toasted sesame seeds. I also tried seasoning the rice with a couple of spoonfuls of the leftover vinegar marinade plus grated ginger, black sesame seeds, minced scallions and diced avocado, and Mr. Connaughton seconded that idea, as well as the notion of serving the pickled fish Scandinavian-style, with sour cream, sweet onions and boiled potatoes.
Provided by Florence Fabricant
Categories pickles, project, seafood, appetizer
Time 15h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Remove any pin bones from the fish. Place fish in a dish or nonreactive pan with sides, and dust fish on both sides liberally with salt, about 1/3 cup, covering it completely. Refrigerate for 1 hour.
- Combine 1 cup of the vinegar with the kombu and sugar in a small saucepan and simmer until the sugar has dissolved. Remove from heat and let steep for 3 minutes. Add remaining vinegar.
- Remove fish from refrigerator, rinse off the salt with cold water and pat fish dry. Rinse dish and return fish to the dish. Discard kombu and pour vinegar mixture over fish so it is completely submerged, cover dish and refrigerate for 1 hour.
- Remove fish from vinegar mixture, pat dry, wrap in plastic wrap and refrigerate 12 hours or longer before slicing.
- To serve: Rinse rice thoroughly and drain. Place in a saucepan with 1 cup cold water. Bring to a boil, reduce heat, cover and cook about 15 minutes, until all the water is absorbed. Remove from heat and set aside 10 minutes, still covered. Uncover and allow to cool to room temperature.
- While rice is cooking, lightly toast sesame seeds in a small dry skillet. Fold sesame seeds and cucumber into cooked rice. Season to taste with salt.
- Place the rice in a mound on a serving dish or divide among 4 individual plates. Slice mackerel in half lengthwise, then cut each section into 8 pieces and arrange against the rice. Serve.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 673 milligrams, Sugar 25 grams
PICKLED WATERMELON RIND
Serve this pickled watermelon rind-a classic Southern favorite-as an accompaniment to cheese and crackers for an afternoon snack, or enjoy it alongside a sandwich or hamburger.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 3h30m
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips.
- In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan).
- In reserved saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind. Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks.
Nutrition Facts : Calories 35 g
CUCAMELON PICKLES
Cucamelons are adorable tiny melons that taste like cucumbers. Eaten on their own they are a bit dull, but they make very tasty pickles. They develop really good flavor after about 7 days and will keep up to 1 month in the fridge.
Provided by nch
Categories Pickles
Time P3DT25m
Yield 8
Number Of Ingredients 9
Steps:
- Inspect 1 large jar for cracks. Immerse in simmering water until cucamelons are ready. Wash a new, unused lid and ring in warm, soapy water.n
- Place cucamelons, chile peppers, dill, yellow mustard seeds, dill seed, and peppercorns in the sterilized jar.n
- Combine water, vinegar, and salt in a saucepan and bring to a boil. Stir until salt has dissolved, about 1 minute. Remove from heat and let cooln
- Pour vinegar mixture over cucamelons so they are completely covered. If you don't have enough liquid, mix equal parts water and vinegar and add to the jar. Close jar with the lid and let stand 3 to 4 days.n
Nutrition Facts : Calories 24.1 calories, Carbohydrate 3.6 g, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, Sodium 723.6 mg, Sugar 1.3 g
PICKLED MUSKMELON
Make and share this Pickled Muskmelon recipe from Food.com.
Provided by GrandmaIsCooking
Categories Melons
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil vinegar and sugar together for five or ten minutes.
- Drop in the sliced muskmelon and boil until tender.
- Last of all, drop in whole cloves and cinnamon bark. Let all boil a few minutes longer, then put in jars and seal, and you have as nice a pickle as peaches.
Nutrition Facts : Calories 816.8, Sodium 6.8, Carbohydrate 200.1, Sugar 199.7
QUICK-PICKLED WATERMELON
Provided by Food Network Kitchen
Categories condiment
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the rice wine vinegar, palm sugar, fish sauce and dried chiles to a saucepan and bring to a boil. Place the watermelon into a bowl over an ice bath. Once the liquid comes to a boil, pour over the watermelon and stir to combine until the mixture has cooled.
- Add to a platter of cheeses, meats, crackers, dried fruit, etc.
WATERMELON PICKLES
Provided by Liz Smith
Categories project, side dish
Time 45m
Yield about 2 1/2 pints
Number Of Ingredients 8
Steps:
- Trim the green skin and any pink flesh from the rind. Cut enough rind into 1-inch cubes to measure 7 cups and place in a nonreactive bowl. Dissolve the salt in 4 cups cold water, and pour over the rind to cover. (If more brine is needed, use the same proportion of salt to water.) Submerge the rind with a heavy plate and soak it overnight in the refrigerator.
- Drain and rinse rind well with cold water. Place it in a large saucepan and cover with cold water. Cook just until tender when pierced with a fork, about 10 minutes. Do not overcook. Drain.
- Combine the sugar, vinegar and spices with 1 cup water in a 2-quart saucepan and heat to boiling. Simmer for 10 minutes and strain into a 6- or 8-quart nonreactive pan. Add the rind, lemon slices and cherries and simmer until rind is translucent, about 10 minutes (do not overcook).
- Have several hot, sterilized 12-ounce or pint-size canning jars and their lids and a hot-water bath ready. Fill the jars with the rind and their syrup, leaving a 1/2-inch head space. Seal the lids and process according to the jar manufacturer's directions.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 702 milligrams, Sugar 78 grams, TransFat 0 grams
SWEET PICKLED WATERMELON RIND
This sweet pickleled watermelon rind makes an unusual addition to a relish tray for a deliciously surprising snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 7 pints
Number Of Ingredients 8
Steps:
- Cut watermelon in half; remove flesh and seeds. Using a metal spoon, scrape rind to remove all traces of pink. Cut rind crosswise in 1-inch-wide strips. Using a vegetable peeler or a small sharp knife, peel the green skin from the rind. Cut away any bruises or bad spots. Cut rind into 2-inch lengths.
- In a large nonreactive bowl, combine salt and 1 gallon cold water. Add rind; let soak in brine overnight. Rinse rind 2 or 3 times in fresh cold water, and drain well.
- Combine sugar and vinegar in a large nonreactive pot, and heat until sugar is dissolved. Fold an 8-by-16-inch piece of cheesecloth in half to make a square; rinse, and squeeze dry. Place ginger, spices, and lemon on the cheesecloth. Tie cloth closed with one end of a 12-inch piece of kitchen twine. Tie a loop in the other end, and slip it over the handle of a wooden spoon. Suspend spice bag in the vinegar syrup by placing the spoon across the top of the pot. Add rind to the pot, and return to a boil. Reduce heat, simmer for 30 minutes, and let sit overnight. Discard spice bag.
- Wash seven 1-pint canning jars, lids, and screw bands with hot, soapy water, and rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturer's instructions.
- Using stainless-steel tongs, remove jars from water, and place on a layer of clean towels. With a slotted spoon, transfer rind to jars, leaving 3/4 inch of space beneath the rim. Return syrup to a boil. Pour hot syrup over rind, covering it by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing.
- Place a wire rack in the bottom of a large pot, and fill partway with hot water. Using a jar lifter, place jars upright on rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.
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