PICKLED WATERMELON AND WATERMELON RIND
This is a great way to have some fruit mixed in with your pickled vegetables. The pickling liquid is also delicious. I use the liquid in marinades for meat, salad dressings or sauce, and even cocktails! I do pickled rind and pickled watermelon at the same time to maximize the use of the fruit. I start with a huge wedge of melon (because you will nibble, and so will everyone else as they see you making this) and cut the cubes. Cut the rind (not the skin) into small pieces once you have removed the flesh.
Provided by Alex Guarnaschelli
Categories side-dish
Time 10h30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.
- Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.
- Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.
WATERMELON RIND PICKLES (CRISP VERSION)
This is the other watermelon rind pickle recipe we use. The ginger makes a nice flavor alternative to the allspice in our other family favorite.
Provided by Cindy Lynn
Categories Lunch/Snacks
Yield 7 pints
Number Of Ingredients 10
Steps:
- 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.
- Combine spices with remaining ingredients and simmer 10 minutes.
- Add watermelon rind and simmer until clear.
- Add boiling water if syrup becomes too thick before rind is clear.
- Remove spice bag.
- Pack, boiling hot, into sterilized mason jars, leaving 1/8-inch head space.
- Adjust caps and allow to seal.
Nutrition Facts : Calories 922.3, Fat 0.4, SaturatedFat 0.1, Sodium 19.9, Carbohydrate 232.6, Fiber 1.4, Sugar 229, Protein 0.3
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
SWEET-AND-SPICY PICKLED WATERMELON RIND
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- 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. Combine 3/4 cup each apple cider vinegar and water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons coriander seeds, 1/2 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour over the rind; let cool. Cover and refrigerate at least 4 hours and up to 1 week.
PICKLED WATERMELON RIND
This is a family recipe that has been handed down for generations. The best way to enjoy it is on a cracker with peanut butter and mayonnaise.
Provided by winnyp63
Categories Spreads
Time P4DT1h
Yield 8 pint jars, 80 serving(s)
Number Of Ingredients 7
Steps:
- Trim dark green and pink from rind and cut into 1 inch cubes.
- Soak overnight in saltwater 1/4 c salt to 1 quart water.
- Drain, rinse, cover in cold water.
- Cook just until tender, but not soft.
- Drain.
- Combine: Sugar, vinegar, oils.
- Heat to boiling.
- Pour over rind and let stand one night in refrigerator.
- Drain in a pan (2nd day) reheat solution adding 2 more cups of sugar.
- Pour over rind again and set another night.
- Repeat again 3rd day.
- On 4th day heat rind in the syrup add 2 more cups of sugar.
- Simmer until rind is clear.
- Seal in hot, sterilized jars.
Nutrition Facts : Calories 72.7, Sodium 355.1, Carbohydrate 17.7, Sugar 17.6
PICKLED WATERMELON RIND
--Adopted Recipe-- I used to make watermelon rind pickle, but my recipe is in the group of my recipes that is "hiding" from me. I will try to figure out how much rind, but I am guessing it is the peeled rind of one melon, and have changed the directions to reflect this. I have also added the step of soaking overnight in salt water. Amount of salt is approximate, but I never made any kind of pickle without any salt, as this recipe originally was written. Everything in this recipe is subject to change when I find my recipe. I have simply made some changes to try to make the recipe a little clearer, because I don't want someone to waste time and ingredients on a recipe that really seemed to be missing some ingredients and some steps. Preparation time includes standing time.
Provided by GrandmaIsCooking
Categories Melons
Time P1DT12h30m
Yield 50 serving(s)
Number Of Ingredients 7
Steps:
- Peel the hard rind from the outside of the watermelon, and scrape off most of the pink from the inside. Chop into 3/4-1 inch pieces.
- Add salt to water and pour over watermelon rind in a large glasss or ceramic bowl. Soak overnight in the refrigerator.
- In the morning, pour off the salt water and rinse well.
- Add three pounds of brown sugar to the vinegar in a cooking pan. Bruise the spices, tie in a muslin bag and boil with the vinegar for five minutes.
- Then pour over the rind and let it stand twenty-four hours at room temperature.
- The next day, drain and save the liquid and, after heating it to a boil again, pour it over the rind again and let stand another twenty-four hours at room temperature.
- The last morning, bring to a full boil and boil all together for 10 minutes, then pour into sterilized jars and process according to the directions in a reputable canning guide.
Nutrition Facts : Calories 117.7, Fat 0.3, SaturatedFat 0.1, Sodium 570.9, Carbohydrate 29.7, Fiber 1.8, Sugar 26.6, Protein 0.2
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