PICKLE WATERMELON RIND RECIPES
WATERMELON RIND PICKLES RECIPE: HOW TO MAKE IT
"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
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 5g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
PICKLED WATERMELON RIND RECIPE | SOUTHERN LIVING
A summertime delicacy in the South.During the summertime, there's one combination that divides Southerners into two distinct camps: watermelon and salt. Southerners who salt their watermelon, and those who can't stand the thought. And it's true: When the big, bright, ripe watermelons hit the farmers' market, Southerners either whip out the salt shaker or shove it far, far back on the shelf. And if you thought that was the only interesting way that Southerners will be eating watermelon this summer, think again—because it's prime time to break out the pickled watermelon rind, too.Add it to your summer relish tray, slide it next to a platter of deviled eggs at the cookout, or throw it on a crisp summer salad with crumbled, thick-cut bacon. Sweet and spicy, pickled watermelon rind is one of those summertime delicacies we Southerners hold dear, and this is the simplest pickled watermelon rind recipe to try. Test Kitchen Tip: Make sure to look for smaller, ripe watermelons to ensure a tender rind, and cook the rind in well-salted water to help soften it.
Provided by Southern Living
Total Time 20 minutes
Yield Serves 16 (serving size: about 1/4 cup)
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, remove outer layer of green peel from watermelon; discard peel. Cut watermelon in half lengthwise, then cut in half crosswise. Cut each quarter into 1/2-inch-wide strips. Using a paring knife, remove pink watermelon flesh from rind, leaving a thin 1/4-inch layer of pink flesh attached to rind. (Reserve removed watermelon flesh for another use.)
- Place rind and salt in a medium pot; add water to cover by 1 inch. Bring to a boil over high; boil until rind is tender, about 3 minutes. Drain; set aside until cool enough to handle, about 5 minutes. Divide rind evenly among 2 sterilized 1-pint jars.
- Place vinegar, sugar, garlic, pickling spice, allspice, peppercorns, and 1 cup water in a large saucepan; bring to a boil over high. Boil, stirring often, until sugar dissolves, about 3 minutes. Pour over rind in jars; let cool to room temperature, about 1 hour. Seal and refrigerate at least 24 hours or up to 2 weeks.
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PICKLED WATERMELON RIND RECIPE | MARTHA STEWART
Serve this pickled watermelon rind—a classic Southern favorite—as an accompaniment to cheese and crackers for an afternoon snack, or enjoy it alongside a sandwich or hamburger.
From marthastewart.com
Reviews 3.0
Total Time 3 hours 30 minutes
Category Appetizers
Calories 35 g per serving
From marthastewart.com
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Total Time 3 hours 30 minutes
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- In reserved saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind. Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks.
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PICKLED WATERMELON RIND RECIPE | SOUTHERN LIVING
A summertime delicacy in the South.During the summertime, there's one combination that divides Southerners into two distinct camps: watermelon and salt. Southerners who salt their watermelon, and those who can't stand the thought. And it's true: When the big, bright, ripe watermelons hit the farmers' market, Southerners either whip out the salt shaker or shove it far, far back on the shelf. And if you thought that was the only interesting way that Southerners will be eating watermelon this summer, think again—because it's prime time to break out the pickled watermelon rind, too.Add it to your summer relish tray, slide it next to a platter of deviled eggs at the cookout, or throw it on a crisp summer salad with crumbled, thick-cut bacon. Sweet and spicy, pickled watermelon rind is one of those summertime delicacies we Southerners hold dear, and this is the simplest pickled watermelon rind recipe to try. Test Kitchen Tip: Make sure to look for smaller, ripe watermelons to ensure a tender rind, and cook the rind in well-salted water to help soften it.
From southernliving.com
Total Time 20 minutes
From southernliving.com
Total Time 20 minutes
- Place vinegar, sugar, garlic, pickling spice, allspice, peppercorns, and 1 cup water in a large saucepan; bring to a boil over high. Boil, stirring often, until sugar dissolves, about 3 minutes. Pour over rind in jars; let cool to room temperature, about 1 hour. Seal and refrigerate at least 24 hours or up to 2 weeks.
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SWEET-AND-SPICY PICKLED WATERMELON RIND RECIPE | FOOD ...
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Total Time 1 hours 20 minutes
Total Time 1 hours 20 minutes
- 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.
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SWEET PICKLED WATERMELON RIND RECIPE | MARTHA STEWART
This sweet pickleled watermelon rind makes an unusual addition to a relish tray for a deliciously surprising snack.
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- 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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PICKLED WATERMELON RINDS RECIPE | FOOD NETWORK
From foodnetwork.com
Total Time 8 hours 30 minutes
Calories 48 per serving
Total Time 8 hours 30 minutes
Calories 48 per serving
- 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.
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WATERMELON RIND PICKLES - ALTON BROWN
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PICKLED WATERMELON RIND RECIPE BY PAULA DEEN
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WATERMELON RIND PICKLES - WATERMELON BOARD
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From watermelon.org
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WATERMELON RIND PICKLES - MRS. WAGES
Directions. 1. To prepare watermelon rind, trim dark skin and pink flesh from thick watermelon rind. Wash and cut in 1-inch pieces or as desired. Dissolve lime in 2 quarts water in a food grade storage container. Pour over rind. If needed, add more water to cover rind. Let stand for 2 hours at room temperature. 2.
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Apr 04, 2020 · Watermind Rind Pickle with step by step photos and video recipe – is quite contrary to the ripe ones, is quite crisp and has a unique taste, which lends itself well to salads, subzis and pickles. Here, we have made a Sweet and Sour Watermelon Rind Pickle by perking up the chopped and cooked watermelon rind with a multitude of ingredients ...
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IN A PICKLE, A WATERMELON RIND PICKLE - FARM BELL RECIPES
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HOW TO MAKE PICKLED WATERMELON RINDS - TASTE OF HOME
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 !)
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PICKLED WATERMELON RIND RECIPE | WOOLWORTHS
Drain. Step 3. Combine sugar, peppercorns, vinegar and 1 cup water in a medium saucepan over low heat. Cook, stirring, for 15 minutes or until sugar has dissolved. Bring to the boil. Boil for 5 minutes. Add watermelon rind. Simmer, uncovered, for 40 minutes or until rind is transparent and liquid has thickened.
From woolworths.com.au
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