Pickled Watermelon Rind Just To Make You Homesick Recipes

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WATERMELON PICKLES



Watermelon Pickles image

Watermelon pickle is made using the white part of the watermelon's rind. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Home canning is a delightful cooking experience, but requires equipment such as a canner (very large pot), a rack for the jars to rest in, and the jars and lids. I recommend following the home canning guidance in the 'Ball Blue Book of Preserving' to obtain precise instructions on how to sterilize jars and guarantee results that are tasty and safe.

Provided by KERYNE

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 21h15m

Yield 24

Number Of Ingredients 12

1 cup canning salt
1 gallon water
16 cups (1-inch) cubes watermelon rind
1 gallon water
3 cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
2 cups white vinegar (5% acidity)
3 cups white sugar, or more to taste
12 maraschino cherries, halved
1 lemon, thinly sliced
6 1-pint canning jars with lids and rings

Steps:

  • Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
  • Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
  • Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
  • Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 34.2 g, Fat 0.5 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 4624.2 mg, Sugar 25 g

WATERMELON RIND PICKLES



Watermelon Rind Pickles image

"Waste not, want not" has always been smart advice-especially when it produces picked watermelon rind that's so refreshing. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 55m

Yield 4 pints.

Number Of Ingredients 8

8 cups sliced peeled watermelon rind (2x1-in. pieces)
6 cups water
1 cup canning salt
4 cups sugar
2 cups white vinegar
6 cinnamon sticks (3 inches), divided
1 teaspoon whole cloves
1 teaspoon whole peppercorns

Steps:

  • Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well., In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks., Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Add a remaining cinnamon stick to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED WATERMELON RINDS



Pickled Watermelon Rinds image

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

3 quarts water
¾ cup salt
4 quarts watermelon rind, white part only, cut into 1-inch cubes
2 tablespoons whole cloves
½ teaspoon mustard seed
10 (3 inch) cinnamon sticks, broken into pieces
1 quart apple cider vinegar
2 cups white sugar
4 drops green food coloring

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 WATERMELON RINDS



Pickled Watermelon Rinds image

Why waste? Use and serve everything you can, and well when it tastes good, it just makes everything better. This is just the perfect blend of sweet, tangy, and refreshing.

Provided by Tiffany Bannworth

Categories     Other Sauces

Time 1h25m

Number Of Ingredients 11

rind from a medium watermelon, green trimmed in 1in pieces
3/4 c salt
3 qt water
5 c sugar
3 c vinegar
2 Tbsp whole cloves
4 cinnamon sticks
1 Tbsp allspice, whole
1 Tbsp fresh ginger, sliced
1 lemon, sliced and seeded
5 drops of red food coloring

Steps:

  • 1. In a large saucepan with a lid, place rinds, water, and salt. Boil, then reduce heat to low boil. Cook covered for 30 minutes.
  • 2. Turn heat off. Let sit, covered, for an additional 30 minutes.
  • 3. Drain. Fill pot with sugar, vinegar, spices, ginger, and lemon. Some like to add spices in a cheesecloth, I like to toss them in and dig them out later. I think I get a more evenly spiced watermelon. Allow to sit for one hour, covered on stove, no heat.
  • 4. Bring to boil, then lower heat. Cook covered for 20 minutes. Strain, and reserve syrup, and return syrup to pot to low boil for 10 minutes.
  • 5. Separate rinds from spices, lemon, and ginger. Take rinds and fill jars a little over half way.
  • 6. About the last minute of low boiling syrup, add about 5 drops of red food coloring (optional).
  • 7. Ladle syrup into jars, leaving about 1/2in gap from top.
  • 8. Seal with two part lids and can using the water bath process.

SWEET PICKLED WATERMELON RIND



Sweet Pickled Watermelon Rind image

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

1 large watermelon (about 25 pounds)
2 tablespoons salt
3 cups sugar
2 cups cider vinegar
1 piece fresh ginger, 1/2 inch long, peeled
1/2 teaspoon ground mace
2 small cinnamon sticks
1 lemon, thinly sliced

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.

PICKLED WATERMELON RIND (JUST TO MAKE YOU HOMESICK)



Pickled Watermelon Rind (Just to Make You Homesick) image

From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. For the most current canning guidelines, please go to http://www.uga.edu/nchfp/how/can_home.html.

Provided by Molly53

Categories     Melons

Time 12h30m

Yield 2 pints

Number Of Ingredients 8

2 lbs watermelon rind
1 tablespoon cinnamon
1 teaspoon whole cloves
1 teaspoon whole allspice
2 lbs sugar
1 pint vinegar
1 pint water
1 lemon, sliced thin

Steps:

  • Pare rind and all pink edges from the watermelon.
  • Cut into 1-inch squares or fancy shapes as desired.
  • Cover with brine made by mixing 1/4 cup of salt with1 quart cold water.
  • Soak overnight.
  • Drain brine.
  • Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).
  • Drain.
  • Tie spices in a cheesecloth bag and remove before rind is bottled.
  • Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes).
  • Fill Sterilized jars.
  • Adjust jar lids as in fresh-pack dills.
  • Process in boiling water bath for 5 minutes.
  • Set jars upright, several inches apart, on a wire rack to cool.

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Top Asked Questions

How do you make rind pickles from watermelon?
Cut into 1-inch cubes. Add the apple cider vinegar, water, sugar, ginger, salt, and spices to a 2-quart saucepan set over medium-high heat. Bring to a boil and hold for 1 minute, then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from heat and cool for 30 minutes.
What's the best way to cook watermelon rinds?
Directions. 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.
Do you need a canning pot for pickled watermelon?
You can do it with basic equipment already in your kitchen - you just need a canning pot. And thanks to the vinegar in pickled watermelon rinds, you can use a plain open water bath pot (or a pressure canner, without the weight on) So, here's how to can pickled watermelon rinds!
How to make cinnamon sticks with watermelon rind?
Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside. Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag.

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