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.
COUNTRY-STYLE RIBS WITH QUICK-PICKLED WATERMELON
Sweet pickled watermelon pairs perfectly with hearty country-style ribs-you need to try it to believe it!
Provided by Paul Kahan
Categories Bon Appétit Summer Pork Pork Rib Watermelon Cilantro Sesame Oil Soy Sauce Tomato Dairy Free Tree Nut Free Peanut Free Grill Grill/Barbecue
Yield 6-8 servings
Number Of Ingredients 25
Steps:
- Ribs:
- First, make the marinade. Bring brown sugar and 1/2 cup water to a boil in a small saucepan, stirring to dissolve sugar. Lower heat to medium and simmer until reduced to 1/4 cup; transfer to a medium bowl. Whisk in soy sauce and next 8 ingredients. Stir in onion. Let cool. Pour the marinade into a large resealable plastic bag.
- Rub ribs with mustard powder and add to marinade in bag; seal bag and turn ribs to coat. Place bag in a baking dish and chill, turning occasionally, for at least 6 hours and up to overnight.
- Watermelon:
- Start with the dressing. In a small saucepan over low heat, toast coriander seeds until fragrant and beginning to pop, 2-3 minutes. Transfer coriander to a baking sheet and crush slightly with the back of a cool skillet. Combine coriander, vinegar, lime juice, shallot, and honey in a small bowl. Whisk in oil and season with salt and pepper. Set vinaigrette aside.
- Place watermelon in a large bowl; add 1/2 cup vinaigrette and toss to coat. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle watermelon.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Transfer ribs from bag, leaving some marinade clinging to surface, onto a baking sheet. Pour remaining marinade from bag into a medium saucepan. Bring to a boil; reduce heat to medium and simmer for 3 minutes. Set marinade aside.
- Grill ribs until nicely charred and cooked to medium, about 5 minutes per side. Using tongs, dunk each rib into reserved marinade. Return ribs to grill and cook, turning once, until cooked to medium-well, about 2 minutes per side. Transfer to a platter.
- Toss tomatoes, 1/4 cup cilantro, and 1 Tbsp. vinaigrette in a medium bowl. Season to taste with salt and pepper.
- Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more cilantro. Serve, passing remaining vinaigrette alongside for drizzling over.
PICKLED WATERMELON AND WATERMELON RIND
This is a great way to have some fruit mixed in with your pickled vegetables. The pickling liquid is also delicious. I use the liquid in marinades for meat, salad dressings or sauce, and even cocktails! I do pickled rind and pickled watermelon at the same time to maximize the use of the fruit. I start with a huge wedge of melon (because you will nibble, and so will everyone else as they see you making this) and cut the cubes. Cut the rind (not the skin) into small pieces once you have removed the flesh.
Provided by Alex Guarnaschelli
Categories side-dish
Time 10h30m
Yield 3 cups
Number Of Ingredients 7
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 WITH PEPPERS AND CELERY
Every summer, my husband's best friend and his twin brother, Oleg and Denis, gift us with a batch of their pickled watermelon. The first time I tried it I was so surprised by the delicious explosion of sweet, savory and tart flavors! Inspired by their Ukrainian great grandfather's recipe, I created this version that hits all the notes of the classic Ukrainian treat: sweetness from watermelon, freshness from dill and a hint of heat from jalapeño. The dish stems from the older tradition of barrel-fermenting whole watermelons-a practice thought to have originated from German immigrants in Russia. Here, slices of the fruit are pickled with salt, sugar and two types of vinegar, which provide plenty of tang. Beyond Ukraine, you can find variations of this pickled watermelon in Russia, Georgia and many Eastern European countries, where pickling to preserve food through the long winters was essential. It's now my favorite way to enjoy the watermelon season a little longer.
Provided by Food Network Kitchen
Time P1DT2h50m
Yield 1 gallon (8 to 10 servings as a snack or appetizer)
Number Of Ingredients 13
Steps:
- Combine the sugar, salt, both vinegars, peppercorns and 1 cup cold water in a medium saucepan. Bring to a boil, stirring, until the sugar and salt are dissolved, 1 to 2 minutes. Remove from the heat; add the garlic, jalapeño and bay leaves. Let steep until the brine has cooled slightly, about 30 minutes.
- Meanwhile, scrub the watermelon rind several times with a damp clean dish towel, making sure to remove any excess dirt or debris. Cut the wedge in half lengthwise then slice each half crosswise into 1-inch-thick wedges, each no more than 3 inches wide. Place in a clean 1-gallon wide-mouth glass jar, alternating with the bell pepper, celery and dill sprigs (so that all the watermelon isn't sitting on the bottom). Set aside.
- Once the brine has cooled slightly, add 2 cups ice and stir until the ice melts completely. Add the 2 cups cold filtered water and stir until fully incorporated. The brine should be fully cooled by this point. If not, let it cool completely on the counter.
- Pour or ladle the brine into the jar. The watermelon and vegetables should be fully submerged. If not, add up to 1 1/2 cups cold filtered water. Close the jar with the lid and let sit in a cool place away from direct sunlight for 2 hours, then refrigerate for 24 hours.
- After the 24 hours, the pickled watermelon and vegetables are ready to enjoy! Keep any remaining in the fridge where it will be good for up to 1 month.
WATERMELON RIND PICKLES (REFRIGERATOR METHOD)
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
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
QUICK-PICKLED CUCUMBER SALAD WITH WATERMELON AND BLUEBERRIES
This super-refreshing salad takes inspiration from the flavors of a bread and butter pickle. Toss sweet and crunchy cucumbers, watermelon and blueberries in the pickle-flavored dressing and let the flavors mingle as the salad chills-the longer, the better.
Provided by Gabriela Rodiles
Categories side-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the cucumber, watermelon and blueberries in a medium bowl.
- Put the oil, dill, honey, relish, vinegar, mustard, celery salt, 1/4 teaspoon salt and a few cracks of pepper in a small container or jar and cover with a lid. Shake to combine. Pour the dressing over the cucumber mixture and stir gently to combine. Chill at least 2 hours and up to 4 hours.
- Garnish with dill fronds before serving.
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