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.
GRANDMA ASHWORTH'S WATERMELON PICKLE
Pickled watermelon rinds!
Provided by Dave M.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 9h35m
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve salt in a large bowl with enough water to cover the trimmed watermelon rind cubes (all green and red parts removed). Soak the watermelon rind overnight in the salty water. Drain, rinse, and place the rind cubes into a large saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook until tender, about 10 minutes. Drain the rind in a colander set in the sink.
- Mix the sugar, vinegar, and 2 cups of water in a large bowl, stirring until the sugar has dissolved. Place the lemon, cinnamon, and cloves into a a piece of cheesecloth, and tie the corners together to make a spice bag. Place the spice bag into the pot, and stir in the watermelon rind pieces. Bring to a boil, reduce heat to a simmer, and cook until the watermelon rind becomes translucent, about 35 minutes. Remove the spice bag.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the watermelon pickle 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
- 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).
Nutrition Facts : Calories 191.8 calories, Carbohydrate 49.2 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.4 g, Sodium 2.9 mg, Sugar 44.4 g
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
FANTABULOUSLY EASY YUMMY CRISPY WATERMELON PICKLES
Don't throw away that watermelon rind! Save it for my pickles! Just have your washed watermelon cut into one inch wide slices and serve only the pulp, cutting the rind into one inch squares (or if you are ambitious, different shapes). Squares are easiest. Make sure you peel the rind and trim it of most of the pink. I like the seedless watermelons because the rind is nicer but any watermelon rind will do. This pickle is done in easy stages over three days. I knew the recipe was fantabulous when one of my friends drove home with a pint jar on the seat of her car, ate all of the pickles and drank the syrup before she got home and then called me begging for more. I hope you try this recipe now that picnic season has arrived and watermelons abound. Canning is not hard, you just have to follow the directions perfectly. It is a fun and rewarding kitchen hobby and you will have so many complements when you give a home-canned item as a gift. Make sure you read through the recipe before you begin. If you have any leftover syrup just can it along with the pickles. If you have any questions just Z-mail me!
Provided by Secret Agent
Categories Melons
Time P3DT35m
Yield 6 Pints, 36 serving(s)
Number Of Ingredients 8
Steps:
- ZAAR would not let me enter the watermelon rind no matter how I tried so it is the rind of two ten to twelve pound seedless watermelons. Ugh I am so frustrated!
- DAY ONE: Wash and carve watermelon and cut rind into one inch squares. Make sure you peel the rind carefully with a veggie peeler because there is nothing nastier than choking on an unpeeled piece of rind. Mix salt into the water in a large non-reactive pot and add the watermelon rind. Cover and let stand 24 hours.
- DAY TWO: Drain watermelon rind and rinse well. Wash the pot and add the watermelon rind and a gallon of filtered water and lots of ice, at least 4 cups and let stand for two hours. Drain again and pick out the ice. Return the watermelon rind to the pot and cover with boiling water and cook until tender enough to pierce with a wooden skewer, about ten to 12 minutes and then drain well. While the rind is draining wash the pot and prepare the syrup. Put the spices in a spice bag or tea infuser or else you will have to fish all of it out later on. In your rinsed pot, combine the vinegar, sugar, spice bag, juice and rind of the lemon and bring to a boil. Add the rind to the syrup and cook ON LOW until the rind is transparent. This can take a while so keep checking for that transparency. When the rind looks transparent put the lid on the pot and take off the heat. Don't touch it for 24 hours. If you like less spice you can remove the spice bag at this time. I leave it in for the full 24 hours.
- DAY THREE: Remove the pickles and let them drain back into the pot. Reserve the syrup and bring to a boil. Pack the pickles into (about) 6 sterile pint jars and pour the boiling syrup over the pickles, evenly between the six jars to about 1/4 inch from the top. Cap and adjust bands and process in a hot water bath for 5 minutes from the time the water returns to the boil. Ball Blue Book suggests ten minutes but my old recipe was 5 minutes. I think the 5 minute bath is a crispier pickle and I have to tell you I have never, in the past 35 years, had a jar explode in the pantry, but use the processing time you feel comfy with.
- DAY SIXTY: Pickles are ready. OK, I start eating them as soon as I hit day three -- So these pickles are made all summer long and enjoyed all year round.
- REALLY EASY METHOD: If you are not a canner you can cool the pickles on your counter and put the jars in your refrigerator and they will last one month.
Nutrition Facts : Calories 154.5, Fat 0.1, Sodium 390.9, Carbohydrate 39.4, Fiber 0.2, Sugar 38.9, Protein 0.1
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.;
WATERMELON RIND PICKLES (CRISP VERSION)
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
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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