Sweet And Spicy Pickled Watermelon Rind Recipes

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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.

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 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.

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

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