Recipe: Pickled Watermelon Rind

Recipe: Pickled Watermelon Rind

Ingredients. 4 quarts white part of rind only, cut into 1-inch cubes watermelon. 1 cup kosher salt. 2 gallons divided water. 3 cups white vinegar. 1/2 teaspoon mustard seed. 1 teaspoon assorted color whole peppercorns. 7 cups sugar. 3 (1 quart) with lids canning jars.

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).

Is watermelon rind healthy?

Most people eat only the juicy flesh inside of the watermelon. However, watermelon rind is completely edible. Furthermore, watermelon rind is very healthy for your body in many ways.

How do you make watermelon pickles?

How to Make Watermelon Pickles. Place cubed watermelon rind in a large enameled or stainless steel pot. Cover with water and boil until tender. Drain. Make syrup of sugar, vinegar, and spices. Be sure it's boiling hot. Pour over watermelon rind boiling hot for three days in a row. On the last day put rind and hot syrup in jars and seal.

Is watermelon a pickle?

"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.

Pickled Watermelon Rinds Recipe

In a Dutch oven, mix together the sugar, vinegar, two cinnamon sticks, cloves and peppercorns. Bring the mixture to a boil. Add the rinds; return to a boil. Reduce the heat and simmer, uncovered for 10 minutes or until the rinds are tender. Discard the cinnamon sticks.

Procedure. Cut or scoop out flesh from half a watermelon, reserving for another use. Leave about ½ inch of red flesh on the rind (optional, but colorful and tasty). Cut rind into 1-inch strips, and using a vegetable peeler or knife, remove the bright green watermelon skin from the rind.

Carefully remove outer green layer from watermelon rind using a vegetable peeler. Reserve remaining watermelon for another use. Cut rind into 1/2-inch pieces. Bring 6 cups water and 5 teaspoons salt to a boil in a large saucepan over medium-high heat. Add rind to pan. Reduce heat, and simmer 15 minutes or until crisp-tender. Drain rind.

Directions Step 1 Dissolve salt in a large bowl with enough water to cover the trimmed watermelon rind cubes (all green and red Step 2 Mix the sugar, vinega. Ingredients 8 cups sliced peeled watermelon rind (2x1-in. pieces) 6 cups water 1 cup canning salt 4 cups sugar 2 cups white vinegar 6 cinnamon. Old Fashioned Watermelon Pickles.

Submerge the rind in the brine and let soak overnight. Drain the rind, rinse with fresh water, and drain again. Place rind in a large nonreactive saucepan, add water to cover, and place over medium heat. Bring to a simmer and cook uncovered for 15 minutes or until fork tender.

Watermelon Rind Pickles

Add red pepper and pickling spice to a sterilized canning jar, then pack in the watermelon rinds (Images 3 & 4). Ladle the hot vinegar mixture into the jar until the rinds are completely covered (Image 5). Add a lid and let the rinds cure in the fridge for one to two hours before eating. Store pickles in the refrigerator and use within two weeks.

This pickled watermelon rind recipe is the ideal summer preserving project: a great way to reduce food waste after making smoothies, juice, or watermelon salad! What you need for pickled watermelon rind. This pickled watermelon rind recipe is for quick pickles, also known as refrigerator pickles.

Spicy Pickled Watermelon Rind. Source of Recipe From "Acadiana Table" by George Graham Recipe Introduction "Pickled watermelon rind is seen throughout the Deep South, but leave it to Cajun cooks to introduce a fiery kick of heat to the mix. You can slice the rinds down to the white or leave a little of the pink melon for contrast.

Cut rind into 3/4" squares. Cover with cold, salted water (1/4 cup salt to 1 quart water), and leave overnight. Drain, cover with fresh water and cook 1/2 hour, or until just tender.

Watermelon rind pickles are an old-fashioned specialty, but they’re not the only way to enjoy this oft-wasted part of the fruit. However you prepare them, they’re a great way to use scraps in the name of fighting food waste—but they’re just plain tasty too.. The rind of a watermelon is also packed with nutrients, in case you needed another reason to stop tossing it away.

Pickled Watermelon Rind Recipe by Paula Deen

Step 3. To make the brine, combine the white vinegar, water, sugar, pickling salt, and pickling spice in a medium pot over medium-high heat. Bring to a boil, mixing well to dissolve the sugar and salt. Once the brine comes to a boil, remove from the heat and let cool slightly. Advertisement.

Drain. Combine sugar, vinegar, water, cinnamon candies and cloves (tied in a clean, thin, white cloth). Boil 5 minutes and pour over the watermelon; add lemon slices. Let stand overnight. Heat watermelon in syrup to boiling and cook slowly 1 hour. Pack hot pickles loosely into clean, hot pint jars. Cover with boiling syrup to 1/2-inch from top.

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.

Cut the rind into 1-inch squares or other uniform shapes as desired. Place the garlic, bay leaf, peppercorns, coriander, dill, and mustard in the bottom of a clean jar. Pack the watermelon rinds into the jar, leaving at least 1-inch headspace at the top of the jar. Combine the water and salt to make a brine.

Add the apple cider vinegar, water, sugar, ginger, salt, and spices to a 2-quart saucepan set over medium-high heat. Bring to a boil and hold for 1 minute, then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from heat and cool for 30 minutes. Move the pickles to a 2-quart jar using a canning funnel and ladle.

Old-Fashioned Watermelon Rind Pickle Recipe

Watermelon Rind Pickles should carry the taste of Mixed Spice (cloves, cinnamon, allspice, ginger, nutmeg, coriander seed) and not garlic, mustard or dill. What your recipe has done is turn them into just any old ‘pickle.’ Watermelon Rind Pickles are a true delicacy in the South. Sad how you chose to ruin it. Like Like

My pickles on day five. Fermented Watermelon Rind Pickles Ingredients. Rind from 1 watermelon; 1 tablespoon kosher or sea salt; 4 cups filtered tap water; 2 tablespoons whey (optional) Mustard seed, dill seed and/or caraway seed (optional) I highly recommend adding fresh dill and several cloves of garlic to these. Directions. 1.

Put watermelon rind, water, vinegar, sugar and salt in a pot and bring to a boil. Reduce heat to simmer and cook for 15 minutes. Add fresh dill to mason jars and put the watermelon rind and the cooking liquid in those jars. Let cool and refrigerate. Pickled watermelon rind will keep in a refrigerator for up to 2 weeks.

1. Cut rind from watermelon, with a small amount of red attached. 2. Peel green skin off and discard. Cube rind into 1 inch pieces, put in mixing bowl. 3. In separate container, stir 3 cups of water and salt together, pouring over rind. 4. Cover bowl and chill for 24 hours, then drain and rinse.

Place watermelon in a bowl or plate to avoid drips; cover and refrigerate until ready to use. Advertisement. Step 2. Chop white rind into 1/2-inch cubes. Stir vinegar, 1 cup water, sugar, kosher salt, mustard seeds, crushed red pepper, and black pepper in a saucepan. Bring to a boil over medium-high; boil for 1 minute.

Pickled Watermelon Rind Recipe

Add watermelon rind cubes and return to a low bowl. Turn heat off and cover, allowing to cool. Add rinds and pickling liquid to a large glass jar. Seal and allow to pickle for at least 2 days. Serve pickled rinds on salad, as a garnish or a refreshing snack.

Ingredients. 1 cup sherry vinegar. ⅔ cup water. ⅓ cup sugar. pinch of salt. 1 cup watermelon rind, trimmed of green and pink parts, diced small. Instructions. Combine vinegar, water, sugar and salt in a small pan and bring to a boil. Add the watermelon rind, take off the heat, and allow to cool in the liquid.

This pickled watermelon rind recipe is a crisp Southern classic made with sugar, vinegar, and spices. After eating the juicy red watermelon pulp, use the peeled rind to make this sweet, cinnamon-flavored pickle. It may seem impossible to make and can your own pickled watermelon rinds. You may consider it to be difficult.

Preparation: Peel green skin and chop rinds (preferably leave some watermelon flesh on it). In a bowl, dissolve salt in 3 cups water. Throw in the rinds and leave for 24 hours in the refrigerator. Drain and rinse thoroughly. In a deep pan, boil 4 cups water, sugar, vinegar, cinnamon, spices, and lemon.

Discard skin. Cut rind into 1-inch cubes and reserve pink flesh for another use. Combine apple cider vinegar, sugar, water, salt, cinnamon sticks, peppercorns, bay leaf, chili pepper flakes, cloves, and coriander seeds in a medium saucepan and bring to a boil. Add watermelon rind, return to a boil and boil for 10 minutes, stirring occasionally.

Watermelon Rind Pickles Recipe: How to Make It

Remove rind from watermelon flesh, leaving a small amount of pink on rind if desired (to make the pickled rinds look pretty). Cut rind into 1″ x 1/2″ pieces for a final volume of about 4 cups. Using a sharp butcher’s knife, carefully slice off green skin from each rind piece and discard skin.

Make use of every part of the watermelon with our Watermelon Rind Relish recipe. Combining chopped green peppers, red and yellow onions, mustard and more, this watermelon rind relish is an unexpectedly flavorful condiment. What You Need. Select All. 32 servings. Original recipe yields 32 servings.