WATERMELON RIND STIR-FRY
The rind of a watermelon contains a lot of nutrients that go to waste if you just throw it away after eating the inner part of the watermelon. Why not put it to some use? Cooked watermelon rind has a texture similar to zucchini, and it adds a mildly sweet taste to this stir-fry.
Provided by Gennette
Categories Main Dishes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the peanut oil in a large skillet over medium heat until the oil just begins to smoke; cook and stir the onion, garlic, and salt in the hot oil until the onions are translucent, about 2 minutes. Stir the watermelon rind, red bell pepper, and about half the vegetable broth into the onion mixture. Reduce heat to low. Place a cover over the skillet and simmer the mixture for 5 minutes.
- Whisk the remaining vegetable broth, the teriyaki sauce, and cornstarch together in a small bowl; stir into the mixture in the skillet and cook until the mixture begins to thicken. Serve hot.
Nutrition Facts : Calories 116 calories, Carbohydrate 18.3 g, Fat 3.8 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 1391.3 mg, Sugar 6.9 g
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
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
SWEET-AND-SPICY PICKLED WATERMELON RIND
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.
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
WATERMELON RIND PRESERVES
This is an old-fashioned recipe and a wonderful way to reduce food waste. Watermelon rind preserves are not like traditional preserves that you buy in a grocery store. They are more like candied watermelon pieces in a cinnamon-spiced syrup. The watermelon pieces can be eaten plain or stirred into cakes and cookies, as you would use candied cherries, pineapple or citrus peel. Spoon the sweet syrup over warm buttered biscuits or stir it into hot or iced tea for sweetness. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 6 half-pints.
Number Of Ingredients 10
Steps:
- Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. 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 water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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.
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WATERMELON RIND PICKLES - WATERMELON BOARD
From watermelon.org
3.6/4 (12)Estimated Reading Time 5 minsCategory Appetizers
- 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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