Susans Pink Watermelon Pickles Not Rind Food

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.

SUSAN'S PINK WATERMELON PICKLES (NOT RIND)

Steps:

• Bring mixture to a boil.
• Meanwhile, in a mason jar, put a few sprigs of dill and fill jar the rest of the way with bite sized pink watermelon pieces. Then put a few more sprigs of dill on top.
• Pour hot, boiled mixture over the watermelons and seal steam.
• Before eating be sure to refrigerate overnight, and eat cold.

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.

WATERMELON RIND PICKLES

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.)

WATERMELON PICKLES

Steps:

• Slice the outer green and inner pink part of the rind.
• Place in a large glass bowl and cover with a brine made from the 3/4 cup salt and 3 quarts water.
• Cover with ice and let stand 6-7 hours.
• Drain, rinse and drain again.
• In a large pot add the rind and just cover with cold water.
• Cook until JUST tender-around 10 minutes.
• Dont overcook.
• Drain.
• Tie spices in a spice bag.
• Combine sugar, vinegar, 3 cups water and spice bag and boil 5 minutes.
• Remove spice bag-reserve.
• Pour syrup over rinds and add lemon slices.
• Let stand overnight at room temp.
• Heat rind and lemon in syrup and boil.
• Cook until rind is translucent-around 10 minutes.
• Pack hot into clean hot jars.
• Add 1 piece of cinnamon from the spice bag to each jar.
• Cover with boiling syrup leaving 1/2 inch head space.
• Process in a boiling water bath at altitudes up to 1000 feet.

PICKLED WATERMELON RIND

Steps:

• Peel the hard rind from the outside of the watermelon, and scrape off most of the pink from the inside. Chop into 3/4-1 inch pieces.
• Add salt to water and pour over watermelon rind in a large glasss or ceramic bowl. Soak overnight in the refrigerator.
• In the morning, pour off the salt water and rinse well.
• Add three pounds of brown sugar to the vinegar in a cooking pan. Bruise the spices, tie in a muslin bag and boil with the vinegar for five minutes.
• Then pour over the rind and let it stand twenty-four hours at room temperature.
• The next day, drain and save the liquid and, after heating it to a boil again, pour it over the rind again and let stand another twenty-four hours at room temperature.
• The last morning, bring to a full boil and boil all together for 10 minutes, then pour into sterilized jars and process according to the directions in a reputable canning guide.