WATERMELON RIND PICKLES
Provided by Sean Timberlake
Categories condiment
Time P1DT50m
Yield About eight pints
Number Of Ingredients 5
Steps:
- Day 1. Prepare the rind:
- Cut the watermelon into 3/4-inch slices. Trim the rind away from the pink flesh; make sure no pink is left on the rind. Trim away the outer skin. Cut the rind into approximately 3/4-inch cubes. Toss with the pickling salt in a large bowl and refrigerate overnight.
- Day 2. Prepare the jars and lids:
- Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Pickle the rind:
- Rinse the rind thoroughly and drain, twice. In a large stockpot, combine the vinegar, sugar and cloves, and bring to a boil, stirring until the sugar is completely dissolved. Add the rind to the brine, bring back to the boil, reduce to a low boil and cook uncovered until the rind is translucent, about 20 minutes.
- Fill and close the jars:
- Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the stockpot with the pickled rind. Turn the heat under the canner to high. Use a ladle to pour the pickled rind into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars:
- Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes.
- Remove and cool:
- Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store:
- Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for 3 weeks before opening. Jars can be stored for up to a year. Refrigerate after opening.
WATERMELON PICKLES
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. I recommend following the home canning guidance in the 'Ball Blue Book of Preserving' to obtain precise instructions on how to sterilize jars and guarantee results that are tasty and safe.
Provided by KERYNE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 21h15m
Yield 24
Number Of Ingredients 12
Steps:
- Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
- Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
- Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
- Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 34.2 g, Fat 0.5 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 4624.2 mg, Sugar 25 g
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
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.
WATERMELON PICKLES
Provided by Liz Smith
Categories project, side dish
Time 45m
Yield about 2 1/2 pints
Number Of Ingredients 8
Steps:
- Trim the green skin and any pink flesh from the rind. 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. Place it in a large saucepan and cover with cold water. Cook just until tender when pierced with a fork, about 10 minutes. Do not overcook. Drain.
- Combine the sugar, vinegar and spices with 1 cup water in a 2-quart saucepan and heat to boiling. Simmer for 10 minutes and strain into a 6- or 8-quart nonreactive pan. Add the rind, lemon slices and cherries and simmer until rind is translucent, about 10 minutes (do not overcook).
- Have several hot, sterilized 12-ounce or pint-size canning jars and their lids and a hot-water bath ready. Fill the jars with the rind and their syrup, leaving a 1/2-inch head space. Seal the lids and process according to the jar manufacturer's directions.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 702 milligrams, Sugar 78 grams, TransFat 0 grams
FANTABULOUSLY EASY YUMMY CRISPY WATERMELON PICKLES
Don't throw away that watermelon rind! Save it for my pickles! Just have your washed watermelon cut into one inch wide slices and serve only the pulp, cutting the rind into one inch squares (or if you are ambitious, different shapes). Squares are easiest. Make sure you peel the rind and trim it of most of the pink. I like the seedless watermelons because the rind is nicer but any watermelon rind will do. This pickle is done in easy stages over three days. I knew the recipe was fantabulous when one of my friends drove home with a pint jar on the seat of her car, ate all of the pickles and drank the syrup before she got home and then called me begging for more. I hope you try this recipe now that picnic season has arrived and watermelons abound. Canning is not hard, you just have to follow the directions perfectly. It is a fun and rewarding kitchen hobby and you will have so many complements when you give a home-canned item as a gift. Make sure you read through the recipe before you begin. If you have any leftover syrup just can it along with the pickles. If you have any questions just Z-mail me!
Provided by Secret Agent
Categories Melons
Time P3DT35m
Yield 6 Pints, 36 serving(s)
Number Of Ingredients 8
Steps:
- ZAAR would not let me enter the watermelon rind no matter how I tried so it is the rind of two ten to twelve pound seedless watermelons. Ugh I am so frustrated!
- DAY ONE: Wash and carve watermelon and cut rind into one inch squares. Make sure you peel the rind carefully with a veggie peeler because there is nothing nastier than choking on an unpeeled piece of rind. Mix salt into the water in a large non-reactive pot and add the watermelon rind. Cover and let stand 24 hours.
- DAY TWO: Drain watermelon rind and rinse well. Wash the pot and add the watermelon rind and a gallon of filtered water and lots of ice, at least 4 cups and let stand for two hours. Drain again and pick out the ice. Return the watermelon rind to the pot and cover with boiling water and cook until tender enough to pierce with a wooden skewer, about ten to 12 minutes and then drain well. While the rind is draining wash the pot and prepare the syrup. Put the spices in a spice bag or tea infuser or else you will have to fish all of it out later on. In your rinsed pot, combine the vinegar, sugar, spice bag, juice and rind of the lemon and bring to a boil. Add the rind to the syrup and cook ON LOW until the rind is transparent. This can take a while so keep checking for that transparency. When the rind looks transparent put the lid on the pot and take off the heat. Don't touch it for 24 hours. If you like less spice you can remove the spice bag at this time. I leave it in for the full 24 hours.
- DAY THREE: Remove the pickles and let them drain back into the pot. Reserve the syrup and bring to a boil. Pack the pickles into (about) 6 sterile pint jars and pour the boiling syrup over the pickles, evenly between the six jars to about 1/4 inch from the top. Cap and adjust bands and process in a hot water bath for 5 minutes from the time the water returns to the boil. Ball Blue Book suggests ten minutes but my old recipe was 5 minutes. I think the 5 minute bath is a crispier pickle and I have to tell you I have never, in the past 35 years, had a jar explode in the pantry, but use the processing time you feel comfy with.
- DAY SIXTY: Pickles are ready. OK, I start eating them as soon as I hit day three -- So these pickles are made all summer long and enjoyed all year round.
- REALLY EASY METHOD: If you are not a canner you can cool the pickles on your counter and put the jars in your refrigerator and they will last one month.
Nutrition Facts : Calories 154.5, Fat 0.1, Sodium 390.9, Carbohydrate 39.4, Fiber 0.2, Sugar 38.9, Protein 0.1
WATERMELON RIND PICKLES (REFRIGERATOR METHOD)
Don't toss that watermelon rind out. You can make these tasty pickles without fussing with canning jars and lids. Just store the product in a glass container in your fridge for up to 2 weeks (but they'll probably be gobbled up a lot sooner)!
Provided by Tona C.
Categories Fruit
Time 1h30m
Yield 1 pint6, 12 serving(s)
Number Of Ingredients 9
Steps:
- Bring all ingredients (except food coloring) to a rapid boil, stirring frequently. Reduce heat to simmer, cover and cook until pickles are tender and somewhat translucent. Add green food coloring if desired. Transfer pickles, juice and cinnamon sticks to a covered glass bowl and store in the refrigerator after cooling. Discard the pickling spices.
- Wait at least 12-24 hours to serve so that all the flavors have been absorbed.
Nutrition Facts : Calories 103.7, Fat 0.1, Sodium 1.6, Carbohydrate 25.4, Fiber 0.1, Sugar 25
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
WATERMELON RIND PICKLE
Provided by Food Network
Number Of Ingredients 10
Steps:
- Prepare the watermelon rind by cutting it into 1-inch squares and removing the green skin and all but a small amount of the red meat. Place the prepared watermelon in a large bowl and soak it overnight in brine made from the salt and 2 quarts of water. When ready to prepare, drain the watermelon, wash it with fresh water, and drain it again. Place the rind in a large nonreactive saucepan with water to cover, and simmer it until it is fork-tender. Place the remaining 2 cups of water and the remaining ingredients in another large nonreactive pan, bring them to a boil, and simmer them for 15 minutes or until you have a thin syrup. Drain the watermelon rind, add it to the syrup, and continue to simmer until the rind becomes translucent. Place the watermelon rind pieces in hot sterilized jars, cover them with the (unstrained) syrup, and seal them according to proper canning procedures. The pickles will keep for several months.;
WATERMELON PICKLES
This recipe was given to me by a Grand Southern Lady who wrote on the recipe card-they's about the same-I like this best. I like them too.
Provided by Diana Adcock
Categories Melons
Time P1DT30m
Yield 5 pints
Number Of Ingredients 10
Steps:
- Slice the outer green and inner pink part of the rind.
- Place in a large glass bowl and cover with a brine made from the 3/4 cup salt and 3 quarts water.
- Cover with ice and let stand 6-7 hours.
- Drain, rinse and drain again.
- In a large pot add the rind and just cover with cold water.
- Cook until JUST tender-around 10 minutes.
- Dont overcook.
- Drain.
- Tie spices in a spice bag.
- Combine sugar, vinegar, 3 cups water and spice bag and boil 5 minutes.
- Remove spice bag-reserve.
- Pour syrup over rinds and add lemon slices.
- Let stand overnight at room temp.
- Heat rind and lemon in syrup and boil.
- Cook until rind is translucent-around 10 minutes.
- Pack hot into clean hot jars.
- Add 1 piece of cinnamon from the spice bag to each jar.
- Cover with boiling syrup leaving 1/2 inch head space.
- Process in a boiling water bath at altitudes up to 1000 feet.
WATERMELON RIND PICKLES
Mom made these when I was a kid and they were quite a treat. I sometimes make them for my own family and they don't last long. They are such an unusual food that they make for quite the conversation.
Provided by Cindy Lynn
Categories Lunch/Snacks
Time 2h5m
Yield 5-6 pints
Number Of Ingredients 10
Steps:
- Pare watermelon rind and remove all pink portions.
- Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.
- Weigh.
- Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover).
- Drain rind, wash in fresh water and drain.
- Combine remaining ingredients and boil together 5 minutes.
- Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).
- Pack rind in hot sterilized jars.
- Cover with boiling syrup and seal.
- Spices may be tied in cheesecloth bag if desired.
- Cantaloupe rind, pumpkin or winter squash rind may be cut into pieces and pickled in the same way.
WATERMELON RIND PICKLES
Categories Condiment/Spread Fruit Watermelon Summer Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 11
Steps:
- 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. Combine 8 cups water and 2 tablespoons salt in large pot; bring to boil. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to large metal bowl.
- Combine remaining 2 teaspoons salt, sugar and next 7 ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Pour over watermelon rinds in bowl. Place plate atop rinds to keep rinds submerged in pickling liquid. Cover and refrigerate at least 8 hours or overnight.
- Strain liquid from rinds into saucepan; bring to boil. Pour over rinds. Cover and refrigerate overnight. Repeat straining and boiling of liquid and pour over rinds 1 more time. (Can be made 2 weeks ahead. Chill in covered jars.)
More about "watermelon pickles recipes"
WATERMELON RIND PICKLES - WATERMELON BOARD
From watermelon.org
3.6/4 (12)Estimated Reading Time 5 minsCategory AppetizersPublished 2020-11-04
- In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain, reserving liquid, and transfer rinds to a large glass or plastic bowl.
- In saucepan, combine reserved liquid with remaining ingredients. Bring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.
- Serving suggestion: enjoy with your favorite deli meats and cheeses, perhaps with other pickled veggies for a tasting party.
WATERMELON RIND PICKLES - ALTON BROWN
From altonbrown.com
4.4/5 (429)Category PantryServings 1Estimated Reading Time 1 min
- Using a sharp peeler, remove and discard the exterior green portion of the watermelon rind. You should now have rind that is mostly white, with a little bit of pink and/or red on one side. Cut into 1-inch cubes.
- Add the apple cider vinegar, water, sugar, ginger, salt, and spices to a 2-quart saucepan set over medium-high heat. Bring to a boil and hold for 1 minute, then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from heat and cool for 30 minutes.
- Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another 1 1/2 hours.
WATERMELON RIND PICKLES - THE KITCHEN GENT
From thekitchengent.com
- Start by thinly slicing or peeling the skin off of the watermelon rind. You should be left with the white part, that may have some pink on one side, but no tough green skin. Set the skin aside for the compost pile.
- Place all of the pickling liquid ingredients in a large stockpot and bring to a boil. Hold the boil for 1 minute, then gently add the watermelon rind. Bring back to a boil and then shut the heat off and remove the pot from the heat.
- Allow to sit and cool at room temperature for 30 minutes. Ladle the pickles into three pint-sized Mason jars, and cover with pickling liquid until it completely covers the pickles. Put the lids on the jars and let sit at room temperature for a further 90 minutes. Refrigerate the pickles and enjoy for up to a month!
CRISP PICKLED WATERMELON RIND RECIPE | THIS MAMA COOKS! ON ...
From thismamacooks.com
- In a large saucepan over high heat, bring water and pickling salt to a boil. Add watermelon rind and boil for 5 minutes until tender.
- Strain in a colander. Keep watermelon rind pieces in the colander so any remaining saltwater will drain off.
- In a medium saucepan, combine sugar, rice vinegar, black peppercorns, cloves, pickling spice, sliced ginger, and star anise. Bring to a boil over medium-high heat. Stir with a slotted spoon until sugar dissolves. Simmer for 15 minutes, until slightly reduced.
PICKLED WATERMELON RECIPE - MELANIE COOKS
From melaniecooks.com
- Put salt, sugar, pickling spices, pepper, vinegar, water, garlic, celery and dill in a large bowl and stir until the sugar and salt are dissolved.
PICKLED WATERMELON RIND RECIPE | EASY LOW-WASTE WATERMELON ...
From gratefulgrazer.com
- Stir white vinegar, rice vinegar, water, and sugar in a large saucepan over medium heat until sugar dissolves. Stir in ginger, cinnamon, salt, peppercorns, and cloves and bring to a boil. Add watermelon rinds and simmer 5 minutes, or until softened. Remove from heat and allow too cool for 30 minutes.
- Divide jalapeño slices (if using) between 2 (16-ounce) glass jars with lids. Once cooled 30 minutes, divide watermelon rinds and pickling liquid between the jars. Cover and chill in the refrigerator for up to 2 weeks. For the best flavor, chill at least 24 hours before serving.
WATERMELON PICKLES - BETTER HOMES & GARDENS
From bhg.com
- Cut rind from watermelon (you should have about 4 1/2 pounds rind). Trim off the pink flesh and the green and pale green outer portions of the watermelon rind; discard those portions. Cut the rind into 1-inch squares or other shapes. Measure 9 cups rind.
- Place the 9 cups rind in a large nonmetal bowl. In another large bowl, combine the 6 cups water and the pickling salt; pour over rind (add more water, if necessary, to cover). Cover bowl and allow to stand at room temperature overnight.
- Pour the rind mixture into a colander set in sink. Rinse mixture under cold running water; drain well. 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.
PICKLED WATERMELON RIND (TWO WAYS) - FANNETASTIC FOOD
From fannetasticfood.com
- Combine the apple cider vinegar, water, sugar, salt, and all spices in a pot. Bring to a boil over high heat, stirring to dissolve the salt and sugar.
- Pack the sliced watermelon rind (and jalapenos if using) into jars, leaving about half an inch of headspace at the top.
- (For the masala/Indian-spiced version: remove the bay leaves and cinnamon sticks from the pot and nestle them into the jars with the watermelon rinds.)
WATERMELON RIND PICKLES ARE A SWEET, OLD-FASHIONED TREAT
From attagirlsays.com
- Prepare the rind by removing all the pink part of the melon and the skin, leaving just the pale green rind. Cut into cubes. Rind can be tough to cut, so be careful.
- Put rind in a canner or a large plastic bowl. (Never use an aluminum pan.) Pour lime water over rind, then add enough cold water to cover rind. Put plates on top the rind to keep it submerged. Soak covered overnight, occasionally stirring and mixing well.
SWEET WATERMELON PICKLES RECIPE - RECIPES.NET
WATERMELON RIND PICKLES - GRANDMA'S RECIPE - MY SUBURBAN ...
From mysuburbankitchen.com
- In a large pot, combine 1 quart water and 1/4 cup salt. Bring to a boil and add watermelon rind pieces. Cook for 5-8 minutes. Drain.
- In a separate pot, mix together sugar, vinegar, cloves and cinnamon sticks. Add rind and bring to a boil. Turn off heat and cover. Let sit over night.
HOW TO MAKE WATERMELON PICKLES – CHEAP RECIPE BLOG
From cheaprecipeblog.com
- Cut watermelon rind into long, thin sections. Scrape off most of the pink flesh. Use a paring knife to peel off the outer green skin of the watermelon.
- Place watermelon pieces in a large bowl. Fill with enough water to cover the watermelon, and stir in pickling salt to dissolve. Soak overnight or for several hours.
HOW TO MAKE WATERMELON RIND PICKLES - RURAL SPROUT
From ruralsprout.com
- Clean the melon rind by removing much of the pink flesh, wash the pieces in a clean pot of water, then cut the melon rind into strips for easier removing of outer green peels. Remove the green outer rind.
- Place the cubed watermelon rind into a non-reactive bowl (stainless steel, ceramic or glass), add the salt and cover the rinds with water.
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