Watermelon Rind Pickles Refrigerator Method Recipes
PICKLED WATERMELON RIND
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
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
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 RIND PICKLES
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
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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WATERMELON RIND PICKLES
From watermelon.org
- In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain, reserving liquid, and transfer rinds to a large glass or plastic bowl.
- In saucepan, combine reserved liquid with remaining ingredients. Bring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.
- Serving suggestion: enjoy with your favorite deli meats and cheeses, perhaps with other pickled veggies for a tasting party.
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