PICKLED WATERMELON RINDS
My mother never threw anything away and when it came to summer, watermelons were no exception. Seeds went in the ground for growing and the rinds were pickled!
Provided by Nancy Hansen Puig
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 9h45m
Yield 24
Number Of Ingredients 9
Steps:
- In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
- Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
- Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
- Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar's rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 26 g, Cholesterol 0 mg, Fat 0.5 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 2934.5 mg, Sugar 16.7 g
PICKLED WATERMELON RINDS
Provided by Food Network
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 48, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 71 milligrams, Carbohydrate 8 grams, Fiber 0 grams, Protein 1 grams, Sugar 8 grams
WATERMELON RIND PICKLES
"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
Provided by Taste of Home
Time 55m
Yield 4 pints.
Number Of Ingredients 8
Steps:
- Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well., In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. 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. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED WATERMELON RIND (JUST TO MAKE YOU HOMESICK)
From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. For the most current canning guidelines, please go to http://www.uga.edu/nchfp/how/can_home.html.
Provided by Molly53
Categories Melons
Time 12h30m
Yield 2 pints
Number Of Ingredients 8
Steps:
- Pare rind and all pink edges from the watermelon.
- Cut into 1-inch squares or fancy shapes as desired.
- Cover with brine made by mixing 1/4 cup of salt with1 quart cold water.
- Soak overnight.
- Drain brine.
- Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).
- Drain.
- Tie spices in a cheesecloth bag and remove before rind is bottled.
- Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes).
- Fill Sterilized jars.
- Adjust jar lids as in fresh-pack dills.
- Process in boiling water bath for 5 minutes.
- Set jars upright, several inches apart, on a wire rack to cool.
GRANDMA'S PICKLED WATERMELON RIND
A different sort of pickle that grandma used to love and make. Great for picnics, barbecues, or just plain snacking!
Provided by Shantelle
Categories Pickles
Time 9h20m
Yield 24
Number Of Ingredients 8
Steps:
- Place watermelon rind in a glass bowl; add water to cover. Stir in pickling salt. Cover and refrigerate in the brine for 8 hours to overnight.
- Rinse watermelon rind 2 to 3 times to remove excess salt from the brine. Taste and keep rinsing until desired level of saltiness is achieved. Drain.
- Transfer watermelon rind to a large saucepan and cover with cold water; bring to a boil. Cook until tender, about 15 minutes.
- Meanwhile, inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rind is ready. Wash new, unused lids and rings in warm soapy water.
- At the same time, combine sugar, 2 cups water, vinegar, cloves, cinnamon, and allspice in a large pot. Bring to a boil, then lower heat and maintain a low simmer for 10 minutes. Pour mixture through a fine mesh sieve into a bowl; discard any solids.
- Drain watermelon rinds and pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within 1/2 inch of the top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Let jars cool to room temperature, 30 to 45 minutes. Store in the refrigerator.
Nutrition Facts : Calories 146 calories, Carbohydrate 37.1 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 4614 mg
SWEET PICKLED WATERMELON RIND
This sweet pickleled watermelon rind makes an unusual addition to a relish tray for a deliciously surprising snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 7 pints
Number Of Ingredients 8
Steps:
- Cut watermelon in half; remove flesh and seeds. Using a metal spoon, scrape rind to remove all traces of pink. Cut rind crosswise in 1-inch-wide strips. Using a vegetable peeler or a small sharp knife, peel the green skin from the rind. Cut away any bruises or bad spots. Cut rind into 2-inch lengths.
- In a large nonreactive bowl, combine salt and 1 gallon cold water. Add rind; let soak in brine overnight. Rinse rind 2 or 3 times in fresh cold water, and drain well.
- Combine sugar and vinegar in a large nonreactive pot, and heat until sugar is dissolved. Fold an 8-by-16-inch piece of cheesecloth in half to make a square; rinse, and squeeze dry. Place ginger, spices, and lemon on the cheesecloth. Tie cloth closed with one end of a 12-inch piece of kitchen twine. Tie a loop in the other end, and slip it over the handle of a wooden spoon. Suspend spice bag in the vinegar syrup by placing the spoon across the top of the pot. Add rind to the pot, and return to a boil. Reduce heat, simmer for 30 minutes, and let sit overnight. Discard spice bag.
- Wash seven 1-pint canning jars, lids, and screw bands with hot, soapy water, and rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturer's instructions.
- Using stainless-steel tongs, remove jars from water, and place on a layer of clean towels. With a slotted spoon, transfer rind to jars, leaving 3/4 inch of space beneath the rim. Return syrup to a boil. Pour hot syrup over rind, covering it by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing.
- Place a wire rack in the bottom of a large pot, and fill partway with hot water. Using a jar lifter, place jars upright on rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.
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