Pickled Watermelon Rind Recipes

PICKLED WATERMELON RINDS

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.

SWEET-AND-SPICY PICKLED WATERMELON RIND

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.

OLD-FASHIONED WATERMELON RIND PICKLES

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.

WATERMELON RIND PICKLES

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.

PICKLED WATERMELON RIND

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.

PICKLED WATERMELON AND WATERMELON RIND

Steps:

• In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.
• Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.
• Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.

GRANDMA'S PICKLED WATERMELON RIND

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.

PICKLED WATERMELON RIND

Steps:

• Trim dark green and pink from rind and cut into 1 inch cubes.
• Soak overnight in saltwater 1/4 c salt to 1 quart water.
• Drain, rinse, cover in cold water.
• Cook just until tender, but not soft.
• Drain.
• Combine: Sugar, vinegar, oils.
• Heat to boiling.
• Pour over rind and let stand one night in refrigerator.
• Drain in a pan (2nd day) reheat solution adding 2 more cups of sugar.
• Pour over rind again and set another night.
• Repeat again 3rd day.
• On 4th day heat rind in the syrup add 2 more cups of sugar.
• Simmer until rind is clear.
• Seal in hot, sterilized jars.

SWEET PICKLED WATERMELON RIND

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.