Add the drained watermelon rind, lemon slices, and maraschino cherries, if using to the spiced syrup. Simmer the mixture until the watermelon rind is translucent, about 30 minutes. Fill half-pint jars with the hot watermelon rind and syrup mixture, leaving 1/2 inch of headspace. Add the lids.
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 sticks (3 inches), divided. 1 teaspoon whole cloves. 1 teaspoon whole peppercorns. image/svg+xml Text Ingredients.
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.
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.
Old-Fashioned Watermelon Rind Pickle Recipe
"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen
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.
Drain off water and thoroughly rinse rinds. In a large saucepan over medium-high heat, cook watermelon rinds with remaining one gallon of water. Cook the rinds until tender, about 5 minutes. Drain and set aside. Return the saucepan to heat and add vinegar, sugar and spices. Bring to a boil, then reduce heat and simmer for 10 minutes.
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.
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.
Watermelon Rind Pickles
Once you’ve got past these hurdles, making pickled watermelon rind is a breeze. Here are the basic steps: Heat the brine and simmer the rind pieces until tender. For this pickles recipe, you’ll boil the rind in the brine for about 5 to 10 minutes. Test if it’s fork tender.
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.
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.
Recipe: Pickled Watermelon Rind For this recipe, you need the rind from about half a watermelon (one that’s the size of a basketball or bowling ball). The rind needs to be peeled, which is the most difficult part of the recipe, but a vegetable peeler does the job pretty easily.
Ingredients. Rinds from 1/2 of a large watermelon, prepared as described below. 4 cups vinegar (white, apple cider, or white wine would all be good — I used regular white distilled vinegar this time) 2 cups of water. 2 cups of sugar. 1/3 cup of kosher salt.
Pickled Watermelon Rinds Recipe
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.
Prepare your jars and fill them with vinegar, salt and watermelon rind cubes. There are many recipes for pickled watermelon rinds but I went with the recipe from my Ball Blue Book of Preserving.The closest online recipe I could find was here.Basically, you are going to use canning salt, vinegar, sugar and a mix of cinnamon, cloves, all spice and lemon.
Directions. Remove rind from watermelon, leaving a small amount of red flesh attached to rind. Reserve watermelon flesh for another use. Peel rind, and cut into 1-inch cubes (about 5 cups cubed). Place in a large bowl. Stir together salt and 3 cups water. Pour over rind. Cover and chill 24 hours.
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.
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.
Watermelon Pickles Recipe
The classic Southern watermelon rind pickle is as good as ever, and there are plenty of ways to play with the seasoning: try adding ginger and celery seeds, or red pepper and star anise.
Step 4: Pickle Mix. In a medium pot mix together your sugar, vinegar, salt and pickling spice. Bring to a roiling boil. Remove sterlized jars from your water bath, making sure to let all the water drip out. Pack the jars very full of rind. Pour hot pickling liquid over the rind, leaving a 1/2 inch gap for air at the top.
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.
Peel the green skin off the watermelon rind with a sharp vegetable peeler. Cut white rind into spears that are about 1/2” wide and 2” long. Bring a medium saucepan full of water to a boil. Add 1 tablespoon salt. Boil the watermelon rinds for about 4 minutes, until they just begin to turn translucent and become soft when stabbed with a fork.
Into a large kettle place two and one-half cups of white vinegar, seven cups of sugar, bring to a boil. Add the well drained melon rind, cook for 20 minutes, remove from heat. Next morning pour off vinegar solution and bring to a boil for 10 minutes and again pour over the pickle.
How to Make Homemade Pickled Watermelon Rinds
Now, add the puree of watermelon rind and cook it on low flame for about 10 minutes. Add sugar, cardamom powder, nutmeg powder and mix. Now slowly add milk to it.
Cut enough rind into 1-inch cubes to measure 7 cups and place in a nonreactive bowl. Dissolve the salt in 4 cups cold water, and pour over the rind to cover. (If more brine is needed, use the same proportion of salt to water.) Submerge the rind with a heavy plate and soak it overnight in the refrigerator. Drain and rinse rind well with cold water.
Start by combining the apple cider vinegar, water, sugar, salt, and all spices (fennel seeds through cinnamon sticks). Bring to a boil over high heat and stir to dissolve the salt and sugar. Place sliced watermelon rind into jars, leaving a little space at the top. Remove the bay leaves and cinnamon sticks from the pot.
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.
How to Make Fermented Watermelon Rinds. First off, you’ll need to remove the outer green skin from the watermelon, and this is easiest if the watermelon is whole. I used a vegetable peeler. Next, slice into narrow one inch long pieces. You’ll need 12 ounces or about 3 cups of sliced rinds.
Crisp Pickled Watermelon Rind Recipe
1 lemon, thinly sliced, with seeds removed. Directions: Trim the pink flesh and outer green skin from thick watermelon rind. Cut into 1-inch squares or fancy shapes as desired. Cover with brine made by mixing the salt with 3 quarts of cold water. Add ice cubes. Let stand 3 to 4 hours.
1. Cut the watermelon and remove the flesh. Put a 4 pounds (1.8 kg) watermelon on a cutting board cut it in half with a large chef's knife. Then cut each of the halves in half to make quarters. Use a spoon to scoop away the flesh of the melon, but leave about 1/4 in (3 mm) of flesh next to the rind.
Take watermelon rind slices. Remove the green peel from the white part of the watermelon rind. Roughly dice the white part into small cubes. Measure it using measuring cups. I have got 1 + 1/2 cup of chopped watermelon rind. Transfer to a bowl and set aside. Now take a pan or kadai and add 3 cups of water.
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.
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.
Sweet Pickled Watermelon Rind Recipe
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.
Grandma’s Sweet Pickled Watermelon 1935 Recipe This recipe for how to pickle watermelon uses the rind of the watermelon in a sweet and sour spice syrup. The green watermelon skin is peeled away and the white watermelon rind is pickled. This is from the 1935 ‘Wilken Family Home Cooking Album’. Ingredients: 4 cups sugar. 2 Tablespoons cinnamon.
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.
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.
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.
Watermelon Rind Pickles are a Sweet, Old-Fashioned Treat
Cut white rind into spears that are about 1/2" wide and 2" long. Bring a medium saucepan full of water to a boil. Add 1 tablespoon salt. Boil the watermelon rinds for about 4 minutes, until they just begin to turn translucent and become soft when stabbed with a fork. Drain and let cool for handling.
2. This recipe is the same as the lab tested pickled watermelon rind recipe, just pureed the flesh instead, and added a small amount of pectin. And still acidify it in the same way, to the same extent. It should be as safe as the lab tested pickled watermelon rind recipe.
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.
Watermelon Rind Pickles Recipe and Directions. Step 1-Wash the watermelon. Step 2 – Make the brine solution Make the brine by mixing the 3/4 cup salt with 3 quarts cold water. Stir well. Step 3 – Prepare the watermelon Trim the pink flesh and outer green skin from thick watermelon rind. Cut into 1 inch squares or fancy shapes as desired.
1 tsp. sweet pickle spices. Soak rind overnight with salt in refrigerator. Next day rinse well. In a saucepan with water to cover rind, bring to a boil and simmer for 10 minutes. Drain and set aside. In a saucepan, combine sugar, vinegar and spices, bring to a boil, then add rind and simmer again for 10 minutes or until rind looks clear.
How to Make Pickled Watermelon Rinds
Bring to a boil, remove from heat, and add watermelon rind; set aside to cool for 30 minutes. Divide serrano rounds between 2 32-ounce canning jars; divide watermelon rind and other ingredients evenly between jars. Pour liquid over rind until covered and let cool to room temperature; seal lids tightly and refrigerate.