Watermelon Rind Pickles Recipes

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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

WATERMELON RIND PICKLES



Watermelon Rind Pickles image

Provided by Sean Timberlake

Categories     condiment

Time P1DT50m

Yield About eight pints

Number Of Ingredients 5

8 lbs watermelon rind
1 c. pickling salt
4 1/2 c. cider vinegar
6 lbs sugar
40 cloves

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.

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.

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.)

WATERMELON PICKLES



Watermelon Pickles image

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

1 cup canning salt
1 gallon water
16 cups (1-inch) cubes watermelon rind
1 gallon water
3 cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
2 cups white vinegar (5% acidity)
3 cups white sugar, or more to taste
12 maraschino cherries, halved
1 lemon, thinly sliced
6 1-pint canning jars with lids and rings

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

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

WATERMELON RIND PICKLE



Watermelon Rind Pickle image

Provided by Food Network

Number Of Ingredients 10

1/2 cup balsamic vinegar
2 cups sugar
1 lemon, sliced thin
2 sticks cinnamon, crushed
1 teaspoon whole cloves
2 teaspoons cracked allspice
9 cups cubed watermelon rind
1/2 cup salt
2 quarts plus 2 cups water
1 3/4 cups cider vinegar

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.;

WATERMELON RIND BREAD AND BUTTER PICKLES



Watermelon Rind Bread and Butter Pickles image

Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big -- or even cut the rind into spears -- they're delicious straight from the jar and on relish trays.

Provided by fluffernutter

Categories     Melons

Time 2h10m

Yield 8-10 pints

Number Of Ingredients 10

8 cups cubed watermelon rind
2 lbs onions, thinly sliced
1/2 cup pickling salt
2 cups sugar
2 tablespoons mustard seeds (brown or yellow)
2 teaspoons turmeric
2 teaspoons celery seeds
1 teaspoon ground ginger
1 teaspoon peppercorn
3 -4 cups white vinegar

Steps:

  • To prepare the melon, use a spoon to scrape away all the pink.
  • Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
  • Cut rind into strips, cubes, or chunks.
  • Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
  • Let stand 1 1/2 hours.
  • Drain and rinse.
  • Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
  • Add the MELON and onions and return to a boil.
  • Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
  • Fit with lids.
  • Process in boiling water for 10 minutes.

Nutrition Facts : Calories 271.3, Fat 0.9, SaturatedFat 0.1, Sodium 7084.2, Carbohydrate 62.8, Fiber 2.4, Sugar 55.2, Protein 1.9

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 PICKLES



Watermelon Pickles image

Provided by Liz Smith

Categories     project, side dish

Time 45m

Yield about 2 1/2 pints

Number Of Ingredients 8

2 to 3 pounds watermelon rind
1/4 cup pickling salt or table salt
2 cups sugar
1 cup distilled white vinegar
1 tablespoon broken cinnamon stick
1 1/2 teaspoons whole cloves
1/2 lemon, thinly sliced
5 maraschino cherries, halved (optional)

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 (REFRIGERATOR METHOD)



Watermelon Rind Pickles (Refrigerator Method) image

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

6 cups watermelon rind, green and pink portions removed, peeled, cubed
1 1/2 cups sugar
1 1/2 cups vinegar (white or cider)
3 cinnamon sticks (3-inch )
1 1/2 teaspoons whole cloves
1/8 cup lime juice
1/2 teaspoon crushed red pepper flakes
1 tablespoon pickling spices (tied up in a coffee filter)
1/2 teaspoon green food coloring (optional)

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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  • 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.
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From thekitchn.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


MAKE YOUR OWN WATERMELON RIND PICKLES | PICKLE RECIPES
2021-06-14 Place 4 Qts of prepared rind in a large bowl and add 1 c. Canning Salt. (Do not use Table salt) and 1 gallon of water. Cover and allow to stand 12 hours or overnight in a cool place. Drain the rind, rinse well in cold water. Pour the rind into a large saucepan, add 1 gallon of water and cook until tender.
From budget101.com


PICKLED WATERMELON RIND - HEALTHY SCHOOL RECIPES
2022-05-21 Instructions. 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.
From healthyschoolrecipes.com


WATERMELON DILL PICKLES - WATERMELON BOARD
Instructions. Clean the watermelon and carefully cut away all the peel and flesh. Cut the rind into ¼ inch wide by 2 inch long strips or use a vegetable peeler to make ribbons. Some flesh on the rind is okay. Place fresh sprigs of dill and rind into a non-reactive container that will hold all rind and liquid and has a secure lid or top.
From watermelon.org


WATERMELON RIND PICKLES | FOOD CHANNEL
2018-10-23 1 In large pot, bring water and salt to boil over medium-high heat. Add rind pieces and boil until tender, about 5 minutes. Transfer rinds to a large metal bowl. 2 In saucepan, combine remaining ingredients. Bring to boil over medium-high heat, stirring until sugar dissolves. Simmer 15 minutes until slightly reduced.
From foodchannel.com


WATERMELON SALAD RECIPE SHOWDOWN | KITCHN
10 hours ago Jacques Pepin’s Watermelon Salad with Feta and Mint: You simply cannot try four watermelon salad recipes without one recipe that calls for watermelon balls. It is the most iconic food shape of the ’90s. Dig around in the junk drawer to find the melon baller that you use once a year (if that) and get to work.
From thekitchn.com


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 RECIPE | EASY LOW-WASTE WATERMELON …
2020-08-05 Instructions. Stir white vinegar, rice vinegar, water, and sugar in a large saucepan over medium heat until sugar dissolves. 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.
From gratefulgrazer.com


PICKLED WATERMELON RIND RECIPE BY PAULA DEEN
Directions. In a large bowl or pot, stir salt into one gallon of water until dissolved. Add watermelon rinds and let sit overnight. 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.
From pauladeen.com


WATERMELON RIND CRISP SWEET PICKLES | EMERILS.COM
Reduce the heat to a low simmer and cook for 10 minutes. Add the drained watermelon rind and cook for about 1 hour, or until the rind is almost completely translucent. Divide the watermelon rind between 2 sterilized pint-sized canning jars and add enough pickling liquid to cover the rind by at least ¼-inch. Add a cinnamon stick to each jar ...
From emerils.com


WATERMELON RIND PICKLES - THE KITCHEN GENT
2020-10-12 Set the skin aside for the compost pile. Place all of the pickling liquid ingredients in a large stockpot and bring to a boil. Hold the boil for 1 minute, then gently add the watermelon rind. Bring back to a boil and then shut the heat off and remove the pot from the heat. Allow to sit and cool at room temperature for 30 minutes.
From thekitchengent.com


HOW TO MAKE PICKLED WATERMELON RINDS - TASTE OF HOME
Step 1: Prepare the rind. Carefully remove the dark green peel from the watermelon rind. This can be done with a sharp knife or peeler. Place the rind pieces in a large bowl. Pour in the water and stir in the canning salt. (Don’t use table salt—that’s a rookie pickling mistake !)
From tasteofhome.com


RECIPES USING WATERMELON RIND - GREATIST
2021-09-01 INSTRUCTIONS. Combine vinegar, water, sugar and salt in a small pan and bring to a boil. Add the watermelon rind, take off the heat, and allow to cool in the liquid.
From greatist.com


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
2 days ago Break down the watermelon by slicing it into 8 equal, and more manageable, pieces. Carve out the red and pink flesh from each slice. Using a juicer, juice enough flesh to produce 3 cups of ...
From tastingtable.com


HOME CANNING WATERMELON RIND PICKLES WITH RECIPE AND TIPS
2021-09-09 Combine watermelon rind and 1 gallon water in a large cooking pot. Cook over medium high heat until rind is tender. Drain and set aside. Combine spice bag, granulated sugar, lemon slices, and white vinegar in a large saucepan. Bring mixture to a boil. Reduce heat to a simmer and simmer for 10 minutes. Add watermelon rind.
From twoclassychics.com


PICKLED WATERMELON RIND | RICARDO
Simmer for about 5 minutes. Drain in a sieve and rinse under cold water. In the same saucepan, bring the remaining ingredients with the melon rind to a boil. Remove from the heat. Pour into clean jars. Close and let cool. Refrigerate. Wait at least 24 hours before serving, allowing for the flavours to develop.
From ricardocuisine.com


WATERMELON RIND PICKLES - RECIPE - FINECOOKING
Cut the watermelon pulp from the rind, leaving a thin layer of pink. Reserve the pulp for another use. Using a vegetable peeler, remove the green skin from the rind and discard. Cut enough rind into 1⁄2-inch by. 1⁄2-inch pieces to make 8 cups. In a large bowl, combine the salt and 4 cups of water. Soak the rind in the brine for 1 hour and ...
From finecooking.com


LACTO-FERMENTED WATERMELON RIND PICKLES RECIPE - CULTURES FOR …
2022-06-23 Peel the outer green skin from the watermelon rind. Cut the watermelon rind into 1-inch squares. Prepare a light brine by combining 1-3 Tbsp. of salt and 1 quart of filtered water. Place watermelon rind squares and any spices you desire into a fermentation vessel. Fill up the remaining space in the jar with the salt solution.
From culturesforhealth.com


MOMMY'S WATERMELON RIND PICKLES RECIPE | MYRECIPES
Pour over rind. Cover and chill 8 hours. Drain; rinse well. Step 3. Combine rind with water to cover in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tender. Drain. Step 4. Combine remaining 2 cups water, vinegars, and next 5 ingredients in Dutch oven or very large saucepan.
From myrecipes.com


WATERMELON RIND PICKLES RECIPE - WHAT'S CORY COOKING
Watermelon rind pickles help to alleviate that issue. When raw, watermelon rind has almost no flavor on it’s own and is very hard and crunchy. Too hard to eat in an enjoyable manner. This recipe involves removing the tough skin entirely and then cooking the skinned rind in the liquid brine. These steps help remove some of the toughness and impart a fantastic flavor onto the …
From whatscorycooking.com


SUMMER IS WATERMELON SEASON: HERE’S WHAT YOU SHOULD KNOW
2022-06-25 Bring to a boil, decrease to a simmer, and cook until tender/translucent, about 20 minutes. Drain. 2. In a pot over medium-high heat, simmer sugar, vinegar, lime, black peppercorn, and chili’s. Once the sugar has dissolved, pour over watermelon rind, cover, and refrigerate for 24 hours or up to 2 weeks. 3.
From tcagenda.com


WATERMELON RIND PICKLE RECIPE - ACHALA VEG RECIPES
2020-04-04 How To Make Watermelon Rind Pickle (Step By Step Instructions With Photos) : 1. Collect all the required ingredients. 2. Take watermelon rind slices. 3. Remove the green peel from the white part of the watermelon rind. 4. Roughly dice the white part into small cubes.
From achalafood.com


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