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.
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
WATERMELON PICKLES
This recipe was given to me by a Grand Southern Lady who wrote on the recipe card-they's about the same-I like this best. I like them too.
Provided by Diana Adcock
Categories Melons
Time P1DT30m
Yield 5 pints
Number Of Ingredients 10
Steps:
- Slice the outer green and inner pink part of the rind.
- Place in a large glass bowl and cover with a brine made from the 3/4 cup salt and 3 quarts water.
- Cover with ice and let stand 6-7 hours.
- Drain, rinse and drain again.
- In a large pot add the rind and just cover with cold water.
- Cook until JUST tender-around 10 minutes.
- Dont overcook.
- Drain.
- Tie spices in a spice bag.
- Combine sugar, vinegar, 3 cups water and spice bag and boil 5 minutes.
- Remove spice bag-reserve.
- Pour syrup over rinds and add lemon slices.
- Let stand overnight at room temp.
- Heat rind and lemon in syrup and boil.
- Cook until rind is translucent-around 10 minutes.
- Pack hot into clean hot jars.
- Add 1 piece of cinnamon from the spice bag to each jar.
- Cover with boiling syrup leaving 1/2 inch head space.
- Process in a boiling water bath at altitudes up to 1000 feet.
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.
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 PICKLE
Provided by Food Network
Number Of Ingredients 10
Steps:
- Prepare the watermelon rind by cutting it into 1-inch squares and removing the green skin and all but a small amount of the red meat. Place the prepared watermelon in a large bowl and soak it overnight in brine made from the salt and 2 quarts of water. When ready to prepare, drain the watermelon, wash it with fresh water, and drain it again. Place the rind in a large nonreactive saucepan with water to cover, and simmer it until it is fork-tender. Place the remaining 2 cups of water and the remaining ingredients in another large nonreactive pan, bring them to a boil, and simmer them for 15 minutes or until you have a thin syrup. Drain the watermelon rind, add it to the syrup, and continue to simmer until the rind becomes translucent. Place the watermelon rind pieces in hot sterilized jars, cover them with the (unstrained) syrup, and seal them according to proper canning procedures. The pickles will keep for several months.;
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
Provided by Liz Smith
Categories project, side dish
Time 45m
Yield about 2 1/2 pints
Number Of Ingredients 8
Steps:
- Trim the green skin and any pink flesh from the rind. Cut enough rind into 1-inch cubes to measure 7 cups and place in a nonreactive bowl. Dissolve the salt in 4 cups cold water, and pour over the rind to cover. (If more brine is needed, use the same proportion of salt to water.) Submerge the rind with a heavy plate and soak it overnight in the refrigerator.
- Drain and rinse rind well with cold water. Place it in a large saucepan and cover with cold water. Cook just until tender when pierced with a fork, about 10 minutes. Do not overcook. Drain.
- Combine the sugar, vinegar and spices with 1 cup water in a 2-quart saucepan and heat to boiling. Simmer for 10 minutes and strain into a 6- or 8-quart nonreactive pan. Add the rind, lemon slices and cherries and simmer until rind is translucent, about 10 minutes (do not overcook).
- Have several hot, sterilized 12-ounce or pint-size canning jars and their lids and a hot-water bath ready. Fill the jars with the rind and their syrup, leaving a 1/2-inch head space. Seal the lids and process according to the jar manufacturer's directions.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 702 milligrams, Sugar 78 grams, TransFat 0 grams
WATERMELON RIND PICKLES
Categories Condiment/Spread Fruit Watermelon Summer Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 11
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.)
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
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WATERMELON RIND PICKLES - ALTON BROWN
From altonbrown.com
4.4/5 (429)Category PantryServings 1Estimated Reading Time 1 min
- Using a sharp peeler, remove and discard the exterior green portion of the watermelon rind. You should now have rind that is mostly white, with a little bit of pink and/or red on one side. Cut into 1-inch cubes.
- 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. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another 1 1/2 hours.
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