OLD-FASHIONED WATERMELON RIND PICKLES
These old-fashioned watermelon rind pickles are flavored with a variety of spices and lemon juice, along with optional maraschino cherries for color.
Provided by Diana Rattray
Categories Side Dish
Time 9h20m
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Trim the dark green and pink parts from the watermelon rind and discard.
- Cut rind into 1-inch cubes and measure out 7 cups.
- Put the watermelon rind in a large container with the pickling salt and 3 cups of the water. Add more water to cover the rinds, if necessary. Soak overnight.
- Drain and rinse watermelon rind.
- Cover the rind with cold water in a large saucepan. Simmer just until tender-about 10 minutes.
- Meanwhile, in a nonreactive 6- to 8-quart kettle or Dutch oven, combine the sugar, vinegar, cinnamon, whole cloves, and remaining 1 cup water. Simmer the mixture for 10 minutes.
- Add the drained watermelon rind, lemon slices, and maraschino cherries, if using to the spiced syrup. Simmer the mixture until the watermelon rind is translucent, about 30 minutes.
- Fill half-pint jars with the hot watermelon rind and syrup mixture, leaving 1/2 inch of headspace. Add the lids.
- Process in a boiling water bath for 5 minutes and remove jars.
- Let the jars cool on a rack.
- Serve and enjoy.
Nutrition Facts : Calories 212 kcal, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 1520 mg, Sugar 48 g, Fat 0 g, ServingSize 5 Half-Pints (10 servings), UnsaturatedFat 0 g
WATERMELON RIND PICKLES
Provided by Sean Timberlake
Categories condiment
Time P1DT50m
Yield About eight pints
Number Of Ingredients 5
Steps:
- Day 1. Prepare the rind:
- Cut the watermelon into 3/4-inch slices. Trim the rind away from the pink flesh; make sure no pink is left on the rind. Trim away the outer skin. Cut the rind into approximately 3/4-inch cubes. Toss with the pickling salt in a large bowl and refrigerate overnight.
- Day 2. Prepare the jars and lids:
- Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Pickle the rind:
- Rinse the rind thoroughly and drain, twice. In a large stockpot, combine the vinegar, sugar and cloves, and bring to a boil, stirring until the sugar is completely dissolved. Add the rind to the brine, bring back to the boil, reduce to a low boil and cook uncovered until the rind is translucent, about 20 minutes.
- Fill and close the jars:
- Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the stockpot with the pickled rind. Turn the heat under the canner to high. Use a ladle to pour the pickled rind into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars:
- Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes.
- Remove and cool:
- Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store:
- Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for 3 weeks before opening. Jars can be stored for up to a year. Refrigerate after opening.
WATERMELON RIND PICKLES
"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
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
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 WATERMELON-RIND RELISH
This sweet-tart relish is a staple of the American South; it is particularly good with barbecued chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 1/2 quarts
Number Of Ingredients 10
Steps:
- Using a sharp knife, slice watermelon in half lengthwise; scoop out flesh, and reserve for another use. Scrape rind with a large metal spoon to remove all traces of pink. Cut rind crosswise into 1-inch-wide strips. Using a sharp knife, peel green skin from rind, and discard; cut away any bruises or bad spots. Slice rind into 2-inch lengths.
- In a large nonreactive bowl, combine the water and salt. Add watermelon rind; let soak overnight, covered, at room temperature. Rinse 2 or 3 times in fresh cold water, and drain well in a colander.
- Heat sugar and vinegar in a nonreactive stockpot over medium-high heat, stirring until the sugar has dissolved. Add the remaining ingredients and the watermelon rind, and bring to a boil over medium-high heat. Reduce heat to a simmer; cover, and cook 30 minutes. Remove from heat, and let stand overnight at room temperature.
- Transfer watermelon relish to jars or airtight containers; cover, and store in the refrigerator up to 2 weeks.
PICKLED WATERMELON RIND
Steps:
- Scrape off any pink flesh from rind. Cut rind into 3/4" squares. Cover with cold, salted water (1/4 cup salt to 1 quart water), and leave overnight. Drain, cover with fresh water and cook 1/2 hour, or until just tender. Drain again. Stir together sugar, vinegar and water in a large preserving kettle. Slice oranges and lemons thinly, discard pits and add fruit to the pot. Tie cinnamon, cloves and allspice in a cheesecloth bag and add to the pot. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Add watermelon rind and cook for 1 1/2 to 2 hours, or until the rind is translucent and the juices syrupy. Ladle into hot, sterilized preserving jars. Open cheesecloth, place a piece of cinnamon in each jar, cover and seal.
GRANDMA'S PICKLED WATERMELON RIND
A different sort of pickle that grandma used to love and make. Great for picnics, barbecues, or just plain snacking!
Provided by Shantelle
Categories Pickles
Time 9h20m
Yield 24
Number Of Ingredients 8
Steps:
- Place watermelon rind in a glass bowl; add water to cover. Stir in pickling salt. Cover and refrigerate in the brine for 8 hours to overnight.
- Rinse watermelon rind 2 to 3 times to remove excess salt from the brine. Taste and keep rinsing until desired level of saltiness is achieved. Drain.
- Transfer watermelon rind to a large saucepan and cover with cold water; bring to a boil. Cook until tender, about 15 minutes.
- Meanwhile, inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rind is ready. Wash new, unused lids and rings in warm soapy water.
- At the same time, combine sugar, 2 cups water, vinegar, cloves, cinnamon, and allspice in a large pot. Bring to a boil, then lower heat and maintain a low simmer for 10 minutes. Pour mixture through a fine mesh sieve into a bowl; discard any solids.
- Drain watermelon rinds and pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within 1/2 inch of the top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Let jars cool to room temperature, 30 to 45 minutes. Store in the refrigerator.
Nutrition Facts : Calories 146 calories, Carbohydrate 37.1 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 4614 mg
WATERMELON RIND RELISH
Make use of every part of the watermelon with our Watermelon Rind Relish recipe. Combining chopped green peppers, red and yellow onions, mustard and more, this watermelon rind relish is an unexpectedly flavorful condiment.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 32 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Combine all ingredients except red onions in medium saucepan.
- Bring to boil on medium heat, stirring frequently; simmer on medium-low heat 8 to 10 min. or until most of the liquid is cooked off, stirring frequently. Cool completely.
- Stir in red onions before serving.
Nutrition Facts : Calories 15, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
WATERMELON RIND PICKLES (REFRIGERATOR METHOD)
Don't toss that watermelon rind out. You can make these tasty pickles without fussing with canning jars and lids. Just store the product in a glass container in your fridge for up to 2 weeks (but they'll probably be gobbled up a lot sooner)!
Provided by Tona C.
Categories Fruit
Time 1h30m
Yield 1 pint6, 12 serving(s)
Number Of Ingredients 9
Steps:
- Bring all ingredients (except food coloring) to a rapid boil, stirring frequently. Reduce heat to simmer, cover and cook until pickles are tender and somewhat translucent. Add green food coloring if desired. Transfer pickles, juice and cinnamon sticks to a covered glass bowl and store in the refrigerator after cooling. Discard the pickling spices.
- Wait at least 12-24 hours to serve so that all the flavors have been absorbed.
Nutrition Facts : Calories 103.7, Fat 0.1, Sodium 1.6, Carbohydrate 25.4, Fiber 0.1, Sugar 25
More about "pickled watermelon rind relish recipes"
CRISP PICKLED WATERMELON RIND RECIPE - THIS MAMA …
From thismamacooks.com
WATERMELON RIND PICKLES - WATERMELON BOARD
From watermelon.org
PICKLED WATERMELON RIND RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PICKLED WATERMELON RIND RECIPE | BON APPéTIT
From bonappetit.com
WATERMELON RIND PICKLES - GRANDMA'S RECIPE - MY …
From mysuburbankitchen.com
WATERMELON RIND RELISH RECIPE - ATTAINABLE SUSTAINABLE
From attainable-sustainable.net
4.3/5 (29)Total Time 8 hrs 25 minsCategory Pantry EssentialsCalories 92 per serving
- A shortcut to start you off: If you have a food processor you can just toss roughly chopped watermelon rind, onions, and peppers into the bowl of the processor and pulse until they're a good size. I like mine in about 1/8 - 1/4" pieces. If you don't have a food processor, just chop them finely by hand.
- Combine watermelon rind, onion, peppers, and salt in a large bowl, stirring well. Chill overnight. Place in a colander to drain; rinse thoroughly and drain again. Transfer to a large stock pot and add remaining ingredients; bring just to a boil. Simmer for 10 minutes. At this point, the relish is done. You can just put it in jars and then in the refrigerator to use right away or give as gifts.
- If you'd like your relish to be shelf stable, you'll need to process it. Ladle hot relish into sterilized jars, leaving 1/4-in. head space. Wipe rims with a damp cloth (to assure a good seal), screw sterilized lids on, and process for 10 minutes in a boiling water bath. (Click through for a complete tutorial on water bath canning if you've never done it before.)
PICKLED WATERMELON RIND RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 16Total Time 20 mins
- Using a vegetable peeler, remove outer layer of green peel from watermelon; discard peel. Cut watermelon in half lengthwise, then cut in half crosswise. Cut each quarter into 1/2-inch-wide strips. Using a paring knife, remove pink watermelon flesh from rind, leaving a thin 1/4-inch layer of pink flesh attached to rind. (Reserve removed watermelon flesh for another use.)
- Place rind and salt in a medium pot; add water to cover by 1 inch. Bring to a boil over high; boil until rind is tender, about 3 minutes. Drain; set aside until cool enough to handle, about 5 minutes. Divide rind evenly among 2 sterilized 1-pint jars.
- Place vinegar, sugar, garlic, pickling spice, allspice, peppercorns, and 1 cup water in a large saucepan; bring to a boil over high. Boil, stirring often, until sugar dissolves, about 3 minutes. Pour over rind in jars; let cool to room temperature, about 1 hour. Seal and refrigerate at least 24 hours or up to 2 weeks.
RECIPE FOR PICKLED WATERMELON | ALMANAC.COM
From almanac.com
PICKLED WATERMELON RIND RECIPE | MYRECIPES
From myrecipes.com
15+ WATERMELON RIND RECIPES - SWEET & SAVORY - SEW HISTORICALLY
From sewhistorically.com
PICKLED WATERMELON RIND - BOULDER LOCAVORE®
From boulderlocavore.com
JAPANESE STYLE PICKLED WATERMELON RINDS | PICKLED PLUM
From pickledplum.com
GREAT GRANDMA FRYMAN’S PICKLED WATERMELON RIND : OLD_RECIPES
From reddit.com
WATERMELON RIND RELISH - BLACK VEGANS TODAY
From blackveganstoday.com
QUICK PICKLED WATERMELON RIND + VIDEO - A SPICY PERSPECTIVE
From aspicyperspective.com
WATERMELON RIND PICKLES - ALTON BROWN
From altonbrown.com
PICKLED WATERMELON RIND | RICARDO
From ricardocuisine.com
PICKLED WATERMELON RIND — HOW TO PICKLE WATERMELON RIND
From delish.com
PICKLED WATERMELON RIND | MRFOOD.COM
From mrfood.com
JAPANESE STYLE PICKLED WATERMELON RIND - THE JOYFUL FRUGALISTA
From joyfulfrugalista.com
PICKLED WATERMELON RIND - CHEF ABBIE GELLMAN MS, RD, CDN
From chefabbiegellman.com
PICKLED WATERMELON RIND - SAVORING ITALY
From savoringitaly.com
QUICK PICKLED WATERMELON RIND RECIPE | CHATELAINE
From chatelaine.com
HOW TO MAKE PICKLED WATERMELON RINDS - TASTE OF HOME
From tasteofhome.com
OLD-FASHIONED PICKLED WATERMELON RINDS RECIPE
From countryliving.com
PICKLED WATERMELON RIND (OLD-FASHIONED SOUTHERN …
From thekitchn.com
PICKLED WATERMELON RIND RECIPE BY PAULA DEEN
From pauladeen.com
QUICK PICKLED WATERMELON RIND RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
PICKLED WATERMELON RIND - LESLIEBECK.COM
From lesliebeck.com
PICKLED WATERMELON RIND RECIPE | COASTAL LIVING | MYRECIPES
From myrecipes.com
PICKLED WATERMELON RIND RECIPE - THE CULINARY CURE™
From theculinarycure.com
EASY PICKLED WATERMELON RIND - HOTLY SPICED
From hotlyspiced.com
WATERMELON RIND PICKLE RECIPE - ACHALA VEG RECIPES
From achalafood.com
PICKLED WATERMELON RIND RECIPE: 5 HANDY PICKLING TIPS
From masterclass.com
HUNKER RECIPE: PICKLED WATERMELON AND ZERO-WASTE WATERMELON …
From hunker.com
THREE WAYS TO EAT WATERMELON RIND
From watermelon.org
PICKLED WATERMELON RIND RECIPE | EASY LOW-WASTE WATERMELON …
From gratefulgrazer.com
EASY PICKLED WATERMELON RIND – A COUPLE COOKS
From acouplecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love