WATERMELON BBQ SAUCE AND PICKLED WATERMELON RINDS
Watermelon has so much more to offer than just a refreshing summertime snack. And the entire watermelon can be used -- no need to throw away the rind. The juice adds the perfect amount of sweetness to a tangy BBQ sauce and the rind can be quickly pickled while the sauce cooks. Serve with chicken, ribs, vegetables or even stir the sauce into homemade baked beans for your next cookout and guests will be begging for the recipe.
Provided by Zac Young
Categories side-dish
Time 30m
Yield 3 cups BBQ sauce and 4 to 6 servings watermelon rinds
Number Of Ingredients 14
Steps:
- Use a Y-shaped peeler to remove the outer green part of the watermelon. Scoop out the pink flesh and place in a blender (you should have about 1 pound 2 ounces); set the rind aside.
- Blend the watermelon flesh in a blender until it becomes juice. Pour through a fine-mesh sieve into a medium saucepan. (The amount of juice you have will vary depending on the watermelon.) You will need 2 cups of juice in the saucepan; transfer any excess to an airtight container and refrigerate for up to 1 week and save for another use.
- Add the ketchup, Dijon, Worcestershire, molasses, coriander, garlic powder, onion powder, 1/4 cup of the light brown sugar, 1/4 cup of the vinegar, juice of 1 lime and a generous amount of freshly ground black pepper to the saucepan and whisk until smooth. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened and reduced by a quarter, about 20 minutes.
- Meanwhile, combine the salt, lime zest, juice of the remaining lime, and the remaining 1/4 cup each light brown sugar and vinegar in a small saucepan and bring to a boil over medium-high heat. Cook, stirring once or twice, until the sugar has dissolved, about 5 minutes. Remove from the heat.
- Cut the rind into 2-by-1/4-inch sticks; transfer to the small saucepan with the brine and stir to combine. Add the ice cubes (and stir until the ice has melted. Let sit for 5 minutes to quickly pickle. Drain the pickled rinds and transfer to a serving bowl.
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
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 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 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
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
PICKLED WATERMELON RINDS
Steps:
- Combine 6 cups of water with the salt in a pot and bring to a boil. Add the watermelon rinds and boil until slightly tender, about 10 minutes. Drain and set the rinds aside.
- Combine the sugar, vinegar, mustard seeds, peppercorns, red pepper flakes, bay leaf, cinnamon and ginger with 1 cup water in a small pot. Bring to a gentle simmer, add the rinds and cook for 10 minutes. Let cool, then transfer to a pickling jar or a releasable glass container. Store in the refrigerator.
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 BREAD AND BUTTER PICKLES
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
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
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.)
More about "pickled watermelon and watermelon rind food"
EASY PICKLED WATERMELON RIND – A COUPLE COOKS
From acouplecooks.com
4.8/5 (4)Category PicklesCuisine PicklesTotal Time 20 mins
PICKLED WATERMELON RIND RECIPE | BON APPéTIT
From bonappetit.com
PICKLED WATERMELON RIND (TWO WAYS) - FANNETASTIC FOOD
From fannetasticfood.com
PICKLED WATERMELON RIND RECIPE - SOUTHERN LIVING
From southernliving.com
THESE VIRAL WATERMELON “FRIES” ARE THE NEXT BIG SNACK OF SUMMER
From tasteofhome.com
PICKLED WATERMELON RIND - BOULDER LOCAVORE®
From boulderlocavore.com
WATERMELON PICKLES (PICKLED WATERMELON RIND) - SAVORING ITALY
From savoringitaly.com
PICKLED WATERMELON RIND | FOODBYMARIA RECIPES
From foodbymaria.com
PICKLED WATERMELON RIND - OKONOMI KITCHEN
From okonomikitchen.com
FERMENTED WATERMELON RIND PICKLES - FANNETASTIC FOOD
From fannetasticfood.com
PICKLED WATERMELON AND WATERMELON RIND RECIPE | ALEX …
From foodnetwork.cel30.sni.foodnetwork.com
THE HEALTH BENEFITS OF WATERMELON: NUTRITION, FACTS, SAFETY
From verywellhealth.com
PICKLED WATERMELON RINDS (QUICK PICKLED) - SIMPLY RECIPES
From simplyrecipes.com
WATERMELON CHOW CHOW RECIPE - NYT COOKING
From cooking.nytimes.com
YOU’VE BEEN CUTTING WATERMELON WRONG - THE US SUN
From the-sun.com
PICKLED WATERMELON RIND (OLD-FASHIONED SOUTHERN …
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love