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
WATERMELON PICKLES
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
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
PICKLED WATERMELON RINDS
Provided by Food Network
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 9
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
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 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
COUNTRY-STYLE RIBS WITH QUICK-PICKLED WATERMELON
Sweet pickled watermelon pairs perfectly with hearty country-style ribs-you need to try it to believe it!
Provided by Paul Kahan
Categories Bon Appétit Summer Pork Pork Rib Watermelon Cilantro Sesame Oil Soy Sauce Tomato Dairy Free Tree Nut Free Peanut Free Grill Grill/Barbecue
Yield 6-8 servings
Number Of Ingredients 25
Steps:
- Ribs:
- First, make the marinade. Bring brown sugar and 1/2 cup water to a boil in a small saucepan, stirring to dissolve sugar. Lower heat to medium and simmer until reduced to 1/4 cup; transfer to a medium bowl. Whisk in soy sauce and next 8 ingredients. Stir in onion. Let cool. Pour the marinade into a large resealable plastic bag.
- Rub ribs with mustard powder and add to marinade in bag; seal bag and turn ribs to coat. Place bag in a baking dish and chill, turning occasionally, for at least 6 hours and up to overnight.
- Watermelon:
- Start with the dressing. In a small saucepan over low heat, toast coriander seeds until fragrant and beginning to pop, 2-3 minutes. Transfer coriander to a baking sheet and crush slightly with the back of a cool skillet. Combine coriander, vinegar, lime juice, shallot, and honey in a small bowl. Whisk in oil and season with salt and pepper. Set vinaigrette aside.
- Place watermelon in a large bowl; add 1/2 cup vinaigrette and toss to coat. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle watermelon.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Transfer ribs from bag, leaving some marinade clinging to surface, onto a baking sheet. Pour remaining marinade from bag into a medium saucepan. Bring to a boil; reduce heat to medium and simmer for 3 minutes. Set marinade aside.
- Grill ribs until nicely charred and cooked to medium, about 5 minutes per side. Using tongs, dunk each rib into reserved marinade. Return ribs to grill and cook, turning once, until cooked to medium-well, about 2 minutes per side. Transfer to a platter.
- Toss tomatoes, 1/4 cup cilantro, and 1 Tbsp. vinaigrette in a medium bowl. Season to taste with salt and pepper.
- Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more cilantro. Serve, passing remaining vinaigrette alongside for drizzling over.
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.
FANTABULOUSLY EASY YUMMY CRISPY WATERMELON PICKLES
Don't throw away that watermelon rind! Save it for my pickles! Just have your washed watermelon cut into one inch wide slices and serve only the pulp, cutting the rind into one inch squares (or if you are ambitious, different shapes). Squares are easiest. Make sure you peel the rind and trim it of most of the pink. I like the seedless watermelons because the rind is nicer but any watermelon rind will do. This pickle is done in easy stages over three days. I knew the recipe was fantabulous when one of my friends drove home with a pint jar on the seat of her car, ate all of the pickles and drank the syrup before she got home and then called me begging for more. I hope you try this recipe now that picnic season has arrived and watermelons abound. Canning is not hard, you just have to follow the directions perfectly. It is a fun and rewarding kitchen hobby and you will have so many complements when you give a home-canned item as a gift. Make sure you read through the recipe before you begin. If you have any leftover syrup just can it along with the pickles. If you have any questions just Z-mail me!
Provided by Secret Agent
Categories Melons
Time P3DT35m
Yield 6 Pints, 36 serving(s)
Number Of Ingredients 8
Steps:
- ZAAR would not let me enter the watermelon rind no matter how I tried so it is the rind of two ten to twelve pound seedless watermelons. Ugh I am so frustrated!
- DAY ONE: Wash and carve watermelon and cut rind into one inch squares. Make sure you peel the rind carefully with a veggie peeler because there is nothing nastier than choking on an unpeeled piece of rind. Mix salt into the water in a large non-reactive pot and add the watermelon rind. Cover and let stand 24 hours.
- DAY TWO: Drain watermelon rind and rinse well. Wash the pot and add the watermelon rind and a gallon of filtered water and lots of ice, at least 4 cups and let stand for two hours. Drain again and pick out the ice. Return the watermelon rind to the pot and cover with boiling water and cook until tender enough to pierce with a wooden skewer, about ten to 12 minutes and then drain well. While the rind is draining wash the pot and prepare the syrup. Put the spices in a spice bag or tea infuser or else you will have to fish all of it out later on. In your rinsed pot, combine the vinegar, sugar, spice bag, juice and rind of the lemon and bring to a boil. Add the rind to the syrup and cook ON LOW until the rind is transparent. This can take a while so keep checking for that transparency. When the rind looks transparent put the lid on the pot and take off the heat. Don't touch it for 24 hours. If you like less spice you can remove the spice bag at this time. I leave it in for the full 24 hours.
- DAY THREE: Remove the pickles and let them drain back into the pot. Reserve the syrup and bring to a boil. Pack the pickles into (about) 6 sterile pint jars and pour the boiling syrup over the pickles, evenly between the six jars to about 1/4 inch from the top. Cap and adjust bands and process in a hot water bath for 5 minutes from the time the water returns to the boil. Ball Blue Book suggests ten minutes but my old recipe was 5 minutes. I think the 5 minute bath is a crispier pickle and I have to tell you I have never, in the past 35 years, had a jar explode in the pantry, but use the processing time you feel comfy with.
- DAY SIXTY: Pickles are ready. OK, I start eating them as soon as I hit day three -- So these pickles are made all summer long and enjoyed all year round.
- REALLY EASY METHOD: If you are not a canner you can cool the pickles on your counter and put the jars in your refrigerator and they will last one month.
Nutrition Facts : Calories 154.5, Fat 0.1, Sodium 390.9, Carbohydrate 39.4, Fiber 0.2, Sugar 38.9, Protein 0.1
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 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
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