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.
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.
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.
What is pickled watermelon rind?
Watermelon rind pickles are a sweet and sour pickle with a long tradition. Sweet and syrupy with a tang that makes all things pickled worth doing, watermelon rind pickles are an old-timey tradition in the South.
Old-Fashioned Watermelon Rind Pickle Recipe
Watermelon Rind Pickles. Remove all of the pink that is left on the rind, as you only need the white part for this recipe. Peel away the green rind and cut the rind pieces into 1″ cubes. Place 4 Qts of prepared rind in a large bowl and add 1 c. Canning Salt. (Do not use Table salt) and 1 gallon of water.
Drain. Heat sugar, vinegar, water, and spices (tied in cheese cloth) until sugar dissolves. Add rind to syrup and cook until rind is "clear". Add boiling water if syrup gets too thick before pickle is done. Pack pickles to within 1/2-inch of top of fruit jar. Cover with syrup. Put dome lid on jar; screw band tight.
Combine watermelon rind and 1 gallon water in a large cooking pot. Cook over medium high heat until rind is tender. Drain and set aside. Combine spice bag, granulated sugar, lemon slices, and white vinegar in a large saucepan. Bring mixture to a boil. Reduce heat to a simmer and simmer for 10 minutes. Add watermelon rind.
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.
Watermelon rinds are easier to weight than to measure, and this recipe calculates a general ratio so you can increase or decrease the amounts based on the size of your melon. Cut the rind into one-inch strips or chunks, peel away the green, and leave a hint of the red flesh attached the rind to make a prettier pickle.
Watermelon Rind Pickles
Fermented Watermelon Rind Pickles Makes 1 quart. 1 1/2 pounds watermelon rind (enough to fill a quart-size jar) 1 garlic clove, peeled and smashed 1 bay leaf 1/2 teaspoon black peppercorns 1/2 teaspoon coriander seeds 1/2 teaspoon dill seeds 1/2 teaspoon yellow mustard seeds 3 cups water (see Recipe Notes)
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.
Put 9 pounds of sugar and 3 cups water into a large cooking pot. Stir over low heat until dissolved. Tie spices in a spice bag made of two thicknesses of cheese cloth and add to the sugar solution.
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.
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.
Watermelon Rind Pickles Recipe: How to Make It
Are you looking for a fresh cinnamon watermelon rind pickles recipe? Check out our blog post all about how to make these sweet and salty pickles today!
Cut cucumbers into large strips or pieces. Combine salt and 8 cups of water in a large stock pot. Stir until salt dissolves. Add the cucumbers. Let stand at least 12 hours.
The watermelon rind pickle recipe you are here for today includes apple cider vinegar, cinnamon, coriander seeds and finely sliced lemon. Ingredients for watermelon rind pickles First things first, to minimize bacteria in your melon rind pickles, you should be scooping out the melon flesh from the rind with a clean spoon.
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.
Alton Brown's Watermelon Rind Pickles: This recipe application for watermelon rind pickles is the finest thing you can do with a watermelon besides greasing it up and chasing it around the pool. Alton Brown. Summer Recipes. Watermelon Rind Preserves. Pickled Watermelon Rind. Watermelon Pickles. Sweet Watermelon.
How To Make Watermelon Pickles
Add rind pieces and boil 5 minutes, or until tender. Strain and transfer to a large metal bowl. In a large saucepan, bring remaining 2 tsp salt, sugar, vinegar and spices to a boil, stirring until the sugar fully dissolves. Pour pickling syrup over rinds and set aside for 10- 15 minutes to cool.
Instructions: Scrape the pink flesh from the watermelon rind.Peel the outer green skin from the watermelon rind.Cut the watermelon rind into 1-inch squares.; Prepare a light brine by combining 1–3 Tbsp. of salt and 1 quart of filtered water.; Place watermelon rind squares and any spices you desire into a fermentation vessel.Fill up the remaining space in the jar with the salt solution.
Transfer rind to a 4 quart heavy pot. Add enough cold water to cover rind. Bring to boiling; reduce heat. Simmer covered for 20 to 25 minutes or until rind is tender; drain. Meanwhile, for syrup, in a 6 to 8 quart stainless steel, enamel, or nonstick heavy pot, combine sugar, vinegar, the 1 1/2 cups water, the stick cinnamon , and cloves.
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.
Add vinegar, sugar, lemon juice and thyme to a small saucepan and bring to a boil. 1. Place the cut or balled watermelon into mason jars set over an ice bath. When the liquid comes to a boil, pour over the watermelon. Seal with a lid and shake to combine until the mixture has coated all of the fruit. 2. Keep refrigerated until ready to use. 3.
Pickled Watermelon Rinds Recipe
Store the pickles in the refrigerator. Suggestions: This recipe is a great way to eliminate waste in your kitchen. A small seedless watermelon will yield a little over the amount of rind that is required. Try not to inhale the fumes from the pickle mixture while it is on the stove.
Combine rind, sugar, vinegar, cinnamon and cloves in a large saucepan; stir to mix. Bring to a boil over high heat, stirring often. Reduce heat, cover and simmer gently until rind is tender and translucent, about 45 to 60 minutes. Cool; refrigerate rind with liquid in a covered glass container.
View top rated Watermelon pickles recipes with ratings and reviews. Crunchy Turkey Salad, Annie P's Watermelon Rind Pickles, Fried Apples ‘n Onions (inspired by Farmer Boy), etc.
Directions. Slice rind into cubes or strips (peel off green rind, if desired). Pack into jar, alternating with garlic, dill and spices. watermelon rinds with dill and brine. 2. Store at room temperature, out of direct sunlight Sample after 3 days. Add one more day if you require more flavour and texture. 3.
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.
How to Make Homemade Pickled Watermelon Rinds
STEP 2: Cut the onion into 1/8 inch slices using a knife or mandolin. Cut each slice in half and separate into half circle pieces. Combine the radishes and onion in a bowl and toss to mix together.
Laying a paper towel on the surface of the radishes keeps them submerged in the brine, for more effective quick-pickling. Using a cold brine retains the crisp, raw snap and bright color of the thinly sliced radishes. These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.