Pickled Watermelon Rind Polish Version Food

PICKLED WATERMELON AND WATERMELON RIND

Steps:

• In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.
• Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.
• Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.

PICKLED WATERMELON RIND

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.

PICKLED WATERMELON RINDS

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.

PICKLED WATERMELON RIND (POLISH VERSION)

Steps:

• Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
• Soak overnight in enough salted water to cover.
• Drain.
• Heat sugar and vinegar to boiling.
• Tie spices in cheesecloth bag.
• If desired, add a few drops red or green food coloring to the rind.
• Pack watermelon rind tightly into hot, sterilized jars.
• Pour boiling syrup over watermelon to within 1/8-inch from top, making sure vinegar solution covers rind.
• Seal each jar at once.

SWEET-AND-SPICY PICKLED WATERMELON RIND

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.

GRANDMA'S PICKLED WATERMELON RIND

Steps:

• Place watermelon rind in a glass bowl; add water to cover. Stir in pickling salt. Cover and refrigerate in the brine for 8 hours to overnight.
• Rinse watermelon rind 2 to 3 times to remove excess salt from the brine. Taste and keep rinsing until desired level of saltiness is achieved. Drain.
• Transfer watermelon rind to a large saucepan and cover with cold water; bring to a boil. Cook until tender, about 15 minutes.
• Meanwhile, inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rind is ready. Wash new, unused lids and rings in warm soapy water.
• At the same time, combine sugar, 2 cups water, vinegar, cloves, cinnamon, and allspice in a large pot. Bring to a boil, then lower heat and maintain a low simmer for 10 minutes. Pour mixture through a fine mesh sieve into a bowl; discard any solids.
• Drain watermelon rinds and pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within 1/2 inch of the top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Let jars cool to room temperature, 30 to 45 minutes. Store in the refrigerator.

PICKLED WATERMELON RIND (JUST TO MAKE YOU HOMESICK)

Steps:

• Pare rind and all pink edges from the watermelon.
• Cut into 1-inch squares or fancy shapes as desired.
• Cover with brine made by mixing 1/4 cup of salt with1 quart cold water.
• Soak overnight.
• Drain brine.
• Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).
• Drain.
• Tie spices in a cheesecloth bag and remove before rind is bottled.
• Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes).
• Fill Sterilized jars.
• Adjust jar lids as in fresh-pack dills.
• Process in boiling water bath for 5 minutes.
• Set jars upright, several inches apart, on a wire rack to cool.

WATERMELON RIND PICKLES

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.

PICKLED WATERMELON RIND

Steps:

• Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips.
• In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan).
• In reserved saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind. Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks.

JAPANESE PICKLED WATERMELON RIND

Steps:

• Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.
• Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.

WATERMELON RIND PICKLES (CRISP VERSION)

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.

PICKLED WATERMELON (NOT WATERMELON RINDS!)

Steps:

• Stir water and salt together in a large bowl. Add watermelon balls. Cover and let stand on counter overnight. Drain. Rinse and drain again.
• In a large saucepan combine next 5 ingredients. Bring to a boil over medium-high heat, stirring occasionally.
• Add watermelon.
• Return to a boil. Reduce heat. Simmer, uncovered for about 20 minutes.
• Remove cinnamon pieces.
• Pack fruit into hot sterilized pint jars to within 1 inch of top.
• Bring syrup to a full rolling boil on medium-high heat. Boila bout 25-30 minutes, stirring occasionally, until it thickens. Don't boil too long or syrup will start to caramelize and change colour. It will thicken a bit with a tinge of golden colour.
• Pour syrup over fruit to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.