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.
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.
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.
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
5 cups sugar. 2 cups apple cider vinegar. 1 cup water. 1 sliced whole lemon. 1 Tbsp each of whole cloves, whole allspice. 1–2 sticks cinnamon. Mix pickling salt in enough water to cover the cubes and soak in salt water/brine several hours or overnight. Drain in colander and rinse well..
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.
Step 1: Prepare the rind. Carefully remove the dark green peel from the watermelon rind. This can be done with a sharp knife or peeler. Place the rind pieces in a large bowl. Pour in the water and stir in the canning salt. (Don’t use table salt—that’s a rookie pickling mistake !)
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.
Save the flesh for another watermelon recipe (like juice, salad, skewers, smoothies, watermelon water, and more!). Cut the rind into bite size pieces until you have 2 cups. In a small saucepan, combine the vinegar, water, sugar, kosher salt, peppercorns, clove and coriander seeds.
Watermelon Rind Pickles Recipe: How to Make It
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.
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.
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.
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.
"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