Pickled Watermelon Rinds Recipes

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PICKLED WATERMELON RIND



Pickled Watermelon Rind image

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

1 pound watermelon rind (from a 3-pound piece of watermelon)
3 tablespoons plus 1 teaspoon coarse salt
1 1/2 cups cider vinegar
1 1/2 cups sugar
2 tablespoons pickling spice

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

OLD-FASHIONED WATERMELON RIND PICKLES



Old-Fashioned Watermelon Rind Pickles image

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

2 pounds watermelon rind
1/4 cup pickling salt
4 cups water (divided, plus more for boiling)
2 cups granulated sugar
1 cup white vinegar
1 tablespoon cinnamon stick (broken up)
1 1/2 teaspoons whole cloves
1/2 lemon (thinly sliced)
Optional: 5 maraschino cherries (halved)

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

PICKLED WATERMELON RINDS



Pickled Watermelon Rinds image

Provided by Food Network

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 9

One 4-pound watermelon
1 1/4 cups apple cider vinegar
1 cup sugar
1 tablespoon whole allspice berries
1 tablespoon kosher salt
4 whole black peppercorns
2 whole Sichuan peppercorns
1 cinnamon stick
One 1-inch piece fresh ginger, thinly sliced

Steps:

  • Cut the watermelon flesh from the rind, leaving only a 1/4-inch layer of pink flesh on the rind. (Reserve the flesh for another purpose.) Cut the green outer skin from the rind and discard; cut the rind into 1-by-2-inch pieces. Combine the vinegar, sugar, allspice, salt, black and Sichuan peppercorns, cinnamon, ginger and 1/2 cup water in a medium saucepan. Bring to a boil and cook, stirring regularly, until the sugar and salt dissolve, about 5 minutes. Add the watermelon rinds and bring the mixture back to a boil, placing a heavy object such as a heat-proof plate on top to keep the rinds submerged. Reduce the heat and simmer until the rinds are tender when pierced with a fork, about 8 minutes. Remove from the heat and cool completely.
  • Transfer to airtight containers and cover. Refrigerate at least overnight before serving. The pickled watermelon rinds can be kept in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 48, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 71 milligrams, Carbohydrate 8 grams, Fiber 0 grams, Protein 1 grams, Sugar 8 grams

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 RIND



Pickled Watermelon Rind image

Provided by Susan Spungen

Yield Makes about 1 quart

Number Of Ingredients 8

4 pounds watermelon
1 serrano chile, thinly sliced, seeds removed if desired
1 1" piece peeled ginger, thinly sliced
2 star anise pods
4 teaspoons kosher salt
1 teaspoon black peppercorns
1 cup sugar
1 cup unseasoned rice vinegar

Steps:

  • Using a vegetable peeler, remove tough green rind from watermelon; discard.
  • Slice watermelon 1" thick. Cut away all but 1/4" flesh from each slice; reserve flesh for another use. Cut rind into 1" pieces. (You should have about 4 cups.)
  • Bring chile, ginger, star anise, salt, peppercorns, sugar, vinegar, and 1/2 cup water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add watermelon rind and return to a boil; reduce heat and simmer until just tender, about 5 minutes.
  • Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.
  • Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.
  • Do ahead: Watermelon rind can be pickled 2 weeks ahead. Keep chilled.

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 AND WATERMELON RIND



Pickled Watermelon and Watermelon Rind image

This is a great way to have some fruit mixed in with your pickled vegetables. The pickling liquid is also delicious. I use the liquid in marinades for meat, salad dressings or sauce, and even cocktails! I do pickled rind and pickled watermelon at the same time to maximize the use of the fruit. I start with a huge wedge of melon (because you will nibble, and so will everyone else as they see you making this) and cut the cubes. Cut the rind (not the skin) into small pieces once you have removed the flesh.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 10h30m

Yield 3 cups

Number Of Ingredients 7

2 cups red wine vinegar
1 cup granulated sugar
2 tablespoons kosher salt
2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
3 cups 1-inch watermelon cubes
2 cups small pieces peeled 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



Grandma's Pickled Watermelon Rind image

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

8 cups spear-shaped pieces of peeled, sliced watermelon rind
1 cup pickling salt
4 cups white sugar
2 cups white vinegar
2 cups water
1 teaspoon whole cloves
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice

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

SWEET-AND-SPICY PICKLED WATERMELON RIND



Sweet-and-Spicy Pickled Watermelon Rind image

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



Pickled Watermelon Rinds image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 1 quart

Number Of Ingredients 10

1/4 cup kosher salt
4 cups peeled and cubed watermelon rinds
1 cup sugar
1 cup apple cider vinegar
1 teaspoon mustard seeds
1/2 teaspoon black peppercorns
1/4 teaspoon red pepper flakes
1 bay leaf
1 cinnamon stick
One 1/2-inch piece ginger, peeled and sliced

Steps:

  • Combine 6 cups of water with the salt in a pot and bring to a boil. Add the watermelon rinds and boil until slightly tender, about 10 minutes. Drain and set the rinds aside.
  • Combine the sugar, vinegar, mustard seeds, peppercorns, red pepper flakes, bay leaf, cinnamon and ginger with 1 cup water in a small pot. Bring to a gentle simmer, add the rinds and cook for 10 minutes. Let cool, then transfer to a pickling jar or a releasable glass container. Store in the refrigerator.

WATERMELON RIND PICKLES



Watermelon Rind Pickles image

Categories     Condiment/Spread     Fruit     Watermelon     Summer     Bon Appétit

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

1 4-pound piece watermelon, quartered
8 cups water
2 tablespoons plus 2 teaspoons coarse salt
2 cups sugar
1 1/4 cups apple cider vinegar
8 whole cloves
8 whole black peppercorns
2 cinnamon sticks
1/2 teaspoon pickling spice
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger

Steps:

  • Cut watermelon pulp from rind, leaving thin layer of pink on rind (reserve pulp for another use). Cut green outer skin from rind; discard. Cut enough rind into 1 x 1/2-inch pieces to measure 4 cups. Combine 8 cups water and 2 tablespoons salt in large pot; bring to boil. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to large metal bowl.
  • Combine remaining 2 teaspoons salt, sugar and next 7 ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Pour over watermelon rinds in bowl. Place plate atop rinds to keep rinds submerged in pickling liquid. Cover and refrigerate at least 8 hours or overnight.
  • Strain liquid from rinds into saucepan; bring to boil. Pour over rinds. Cover and refrigerate overnight. Repeat straining and boiling of liquid and pour over rinds 1 more time. (Can be made 2 weeks ahead. Chill in covered jars.)

PICKLED WATERMELON RIND



Pickled Watermelon Rind image

This is a family recipe that has been handed down for generations. The best way to enjoy it is on a cracker with peanut butter and mayonnaise.

Provided by winnyp63

Categories     Spreads

Time P4DT1h

Yield 8 pint jars, 80 serving(s)

Number Of Ingredients 7

7 lbs watermelon rind
1/4 cup salt
1 quart water
7 cups sugar
2 quarts cider vinegar
1/2 teaspoon clove oil
1/2 teaspoon cinnamon oil

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.

Nutrition Facts : Calories 72.7, Sodium 355.1, Carbohydrate 17.7, Sugar 17.6

PICKLED WATERMELON RIND



Pickled Watermelon Rind image

Categories     Watermelon     Summer     Brine     House & Garden

Yield Makes about 5 pints

Number Of Ingredients 9

4 pounds watermelon rind
8 cups sugar
4 cups cider vinegar
4 cups water
2 oranges
2 lemons
4 sticks cinnamon
1 tablespoon whole cloves
2 tablespoons whole allspice

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.

WATERMELON RIND PICKLES (CRISP VERSION)



Watermelon Rind Pickles (Crisp Version) image

This is the other watermelon rind pickle recipe we use. The ginger makes a nice flavor alternative to the allspice in our other family favorite.

Provided by Cindy Lynn

Categories     Lunch/Snacks

Yield 7 pints

Number Of Ingredients 10

4 quarts prepared watermelon rind
3 tablespoons pickling lime
2 quarts cold water
2 tablespoons whole cloves
3 cinnamon sticks
2 pieces gingerroot
1 lemon, thinly sliced
8 cups sugar
1 quart white vinegar
1 quart water

Steps:

  • To prepare watermelon rind: Trim dark skin and pink flesh from thick watermelon rind; cut in 1-inch pieces or as wanted.
  • Dissolve lime in 2 quarts water, pour over rind.
  • If needed, add more water to cover rind.
  • Let stand 2 hours.
  • Drain: rinse and cover rind with cold water.
  • Cook until just tender; drain.
  • Tie spices in a cheesecloth bag.
  • Combine spices with remaining ingredients and simmer 10 minutes.
  • Add watermelon rind and simmer until clear.
  • Add boiling water if syrup becomes too thick before rind is clear.
  • Remove spice bag.
  • Pack, boiling hot, into sterilized mason jars, leaving 1/8-inch head space.
  • Adjust caps and allow to seal.

Nutrition Facts : Calories 922.3, Fat 0.4, SaturatedFat 0.1, Sodium 19.9, Carbohydrate 232.6, Fiber 1.4, Sugar 229, Protein 0.3

JAPANESE PICKLED WATERMELON RIND



Japanese Pickled Watermelon Rind image

My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe. It's a form of "tsukemono," or Japanese pickles. My siblings and I have always been taught that we should use as much of a fruit or vegetable as possible, and then compost the rest. Per my "obaasan," or grandmother, the rind is good for you and helps your blood flow throughout your body. You can definitely find this tsukemono in all of our fridges in summer when watermelon is plentiful. Serve as a garnish, or as a side to rice.

Provided by Diana71

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

Time 8h10m

Yield 4

Number Of Ingredients 6

1 teaspoon apple cider vinegar
1 teaspoon soy sauce
1 teaspoon salt
½ teaspoon white sugar
2 cups watermelon rind, peeled
1 (16-ounce) Mason jar

Steps:

  • Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.
  • Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.1 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.6 g, Sodium 657.6 mg, Sugar 0.5 g

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.

WATERMELON RIND PICKLES



Watermelon Rind Pickles image

Mom made these when I was a kid and they were quite a treat. I sometimes make them for my own family and they don't last long. They are such an unusual food that they make for quite the conversation.

Provided by Cindy Lynn

Categories     Lunch/Snacks

Time 2h5m

Yield 5-6 pints

Number Of Ingredients 10

4 lbs watermelon rind
2 cups vinegar (white)
2 cups water
4 cups sugar
3 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice
1 lemon, sliced thin
1/4 cup salt
1 quart water

Steps:

  • Pare watermelon rind and remove all pink portions.
  • Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.
  • Weigh.
  • Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover).
  • Drain rind, wash in fresh water and drain.
  • Combine remaining ingredients and boil together 5 minutes.
  • Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).
  • Pack rind in hot sterilized jars.
  • Cover with boiling syrup and seal.
  • Spices may be tied in cheesecloth bag if desired.
  • Cantaloupe rind, pumpkin or winter squash rind may be cut into pieces and pickled in the same way.

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PICKLED WATERMELON RIND RECIPE | JAMES BEARD FOUNDATION
Method. Combine vinegar, sugar, crushed red pepper flakes, and salt in a bowl and mix together well. Divide the watermelon rinds into ziplock bags. Divide vinegar mixture into each bag evenly. Seal bags and allow the watermelon rinds to sit overnight in the fridge before eating. The pickled rinds will keep in a sealed ziplock bag or in an ...
From jamesbeard.org


QUICK PICKLED WATERMELON RIND + VIDEO - A SPICY PERSPECTIVE
2021-06-25 Add the white vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt. Once boiling, remove from heat and stir in the vanilla extract. While the pickling brine is very hot, pour (or ladle) the liquid into the jars, making sure to completely cover the watermelon rinds.
From aspicyperspective.com


PICKLED WATERMELON RIND - SAVORING ITALY
2021-08-09 This pickled watermelon rind recipe is a crisp Southern classic made with sugar, vinegar, and spices. After eating the juicy red watermelon pulp, use the peeled rind to make this sweet, cinnamon-flavored pickle. Prep Time 1 d. Cook Time 40 mins. Course: Condiment. Cuisine: American. Keyword: pickling, watermelon. Servings: 4 pint jars. Author: Lora. …
From savoringitaly.com


PICKLED WATERMELON RIND RECIPE: 5 HANDY PICKLING TIPS
2021-11-05 Pickled Watermelon Rind Recipe: 5 Handy Pickling Tips - 2021 - MasterClass. Pickling can transform something that you might often throw away—the rind of a watermelon—into a bright, crisp condiment. Learn how to make pickled watermelon rind, so you can enjoy it as a snack or garnish for everything from burgers to tacos to fried chicken.
From masterclass.com


HOW TO MAKE PICKLED WATERMELON RINDS - TASTE OF HOME
Step 3: Put the rinds in jars. Carefully ladle the hot mixture into four hot one-pint jars, leaving a half-inch of headspace. Add one cinnamon stick to each jar. Remove the air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe off the rims to make sure they’re clean and dry. Center the lids on the jars, then screw ...
From tasteofhome.com


WATERMELON RIND PICKLE | SAVEUR
2015-09-08 In a 6-qt. saucepan, add the spice sachet, the sugar, the vinegars, and 4 cups of water. Bring to a boil, then reduce the heat and simmer the …
From saveur.com


PICKLED WATERMELON RIND - WATERMELON BOARD
Cut the rind into 1-inch cubes. Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium 2-quart saucepan. Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Move the pickles to a 2-quart jar using a canning funnel and ladle.
From watermelon.org


QUICK PICKLED WATERMELON RIND RECIPE - GOOD HOUSEKEEPING
2012-07-31 Directions. With vegetable peeler, remove green peel of baby watermelon. Cut off white rind; reserve melon for another use. Cut enough white rind into 1/4-inch cubes to make 2 cups. In 12-inch ...
From goodhousekeeping.com


RECIPE: PICKLED WATERMELON RIND - TASTINGTABLE.COM
2022-06-23 Cut the rind into ½x2-inch rectangles. In a large bowl, add the watermelon rind pieces and toss in the salt. Let sit until they have softened slightly and seasoned, 2 hours. Rinse the salted rind ...
From tastingtable.com


EASY PICKLED WATERMELON RIND – A COUPLE COOKS
2021-05-30 Cut the rind into bite size pieces until you have 2 cups. In a small saucepan, combine the vinegar, water, sugar, kosher salt, peppercorns, clove and coriander seeds. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes). Add the watermelon rind to the brine and simmer for 5 to 10 minutes ...
From acouplecooks.com


PICKLED WATERMELON RIND スイカの漬物 • JUST ONE COOKBOOK
2020-09-16 1. Include small parts of the red flesh. When you serve the watermelon for eating, keep some red parts attached to the rind. They add really nice natural sweetness to the pickles! 2. Cut the rind into a similar size and shape. It’s a basic cooking tip and applies just the same to the pickle recipe.
From justonecookbook.com


PICKLED WATERMELON RINDS RECIPE - OPRAH.COM
Zest of 1 lemon, cut into strips. Directions. In a large bowl, combine 3 quarts cold water and salt and stir to dissolve. Add watermelon rind and 8 cups ice. Let stand overnight. Drain, rinse, and drain again. Put rind in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer for 10 minutes.
From oprah.com


WATERMELON RIND PICKLES - GRANDMA'S RECIPE - MY SUBURBAN …
2018-08-22 Instructions. Cut watermelon rind into 1-2 inch pieces. In a large pot, combine 1 quart water and 1/4 cup salt. Bring to a boil and add watermelon rind pieces. Cook for 5-8 minutes. Drain. In a separate pot, mix together sugar, vinegar, cloves and cinnamon sticks. Add rind and bring to a boil. Turn off heat and cover.
From mysuburbankitchen.com


PICKLED WATERMELON RIND — HOW TO PICKLE WATERMELON RIND
2021-04-14 Directions. Pack watermelon rind and carrot into a sterilized heatproof pint-sized glass jar. nd pour over vinegar solution. In a small pot over medium heat, bring soy sauce, vinegar, sugar, and ...
From delish.com


PICKLED WATERMELON RIND - OKONOMI KITCHEN
2021-06-28 Instructions. Wash the outside of the watermelon well. Slice the green parts off and then slice into equal sized pieces of your choice. Place in a reusable bag or large ziplock bag and add 2% of salt of the total weight of the watermelon (in this case, 18g).
From okonomikitchen.com


WATERMELON RIND PICKLES - ALTON BROWN
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. Move the pickles to a 2-quart jar using a canning funnel and ladle.
From altonbrown.com


PICKLED WATERMELON RIND RECIPE – MELANIE COOKS
2018-09-25 Put watermelon rind, water, vinegar, sugar and salt in a pot and bring to a boil. Reduce heat to simmer and cook for 15 minutes. Add fresh dill to mason jars and put the watermelon rind and the cooking liquid in those jars. Let cool and refrigerate. Pickled watermelon rind will keep in a refrigerator for up to 2 weeks.
From melaniecooks.com


PICKLED WATERMELON RIND RECIPE | EASY LOW-WASTE WATERMELON …
2020-08-05 Stir in ginger, cinnamon, salt, peppercorns, and cloves and bring to a boil. Add watermelon rinds and simmer 5 minutes, or until softened. Remove from heat and allow too cool for 30 minutes. Divide jalapeño slices (if using) between 2 (16-ounce) glass jars with lids. Once cooled 30 minutes, divide watermelon rinds and pickling liquid between ...
From gratefulgrazer.com


PICKLED WATERMELON RIND RECIPE | MYRECIPES
Combine lime and 1 quart cold water; pour over rind. Cover and let stand in a cool place 3 hours. Drain and rinse in 3 baths of cold water. Place rind in a 10-quart stainless steel stockpot; cover with cold water. Bring to a boil, and boil slowly, stirring occasionally, 1 hour or until rind is translucent. Drain well.
From myrecipes.com


PICKLED WATERMELON RIND – DIMA AL SHARIF
Cut the rind from the watermelon (you might get around 2 kg rind off a 4.5 kg fruit), make sure to keep about 1 inch of the fruit attached to the rind. Peel off the green part leaving only the white part of the rind. Cut the rind into approximately 1 inch squares. Place in a …
From dimasharif.com


PICKLED WATERMELON RIND - GERMANFOODS.ORG
Pickled Watermelon Rind. Course Sauces. Ingredients. 1 large watermelon; 3 tbsp salt; 1 organic lemon or lime; 2 cups balsamic vinegar; 4 cups brown sugar; ½-¾ inch fresh ginger peeled; 2-3 cinnamon sticks; 8 cloves; 8 allspice seeds; Instructions. Remove the red watermelon pulp for anoth, leang about one centimeter of rind. Remove the dark green, bitter …
From germanfoods.org


CRISP PICKLED WATERMELON RIND RECIPE - THIS MAMA COOKS! ON A …
2021-10-12 Prepare the watermelon by peeling the green skin off the watermelon rind. Leave little of the red flesh. Then cut into 1x1 inch pieces. 2. In a large saucepan over high heat, bring cold water and pickling salt to a boil. Add watermelon rind and boil for 5 minutes until tender. 3. Strain watermelon rinds in a colander.
From thismamacooks.com


PICKLED WATERMELON RIND RECIPE | COASTAL LIVING | MYRECIPES
Use this Pickled Watermelon Rind as a no-brainer side for anything salty and fried—like our crispy fried catfish sandwich.
From myrecipes.com


PICKLED WATERMELON RIND RECIPE BY PAULA DEEN
Drain off water and thoroughly rinse rinds. In a large saucepan over medium-high heat, cook watermelon rinds with remaining one gallon of water. Cook the rinds until tender, about 5 minutes. Drain and set aside. Return the saucepan to heat and add vinegar, sugar and spices. Bring to a boil, then reduce heat and simmer for 10 minutes.
From pauladeen.com


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