PICKLE WATERMELON RINDS RECIPES
PICKLED WATERMELON RINDS RECIPE | ALLRECIPES
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 Canning and Preserving Recipes Pickled
Total Time 9 hours 45 minutes
Prep Time 20 minutes
Cook Time 1 hours 25 minutes
Yield 4 pints
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, CarbohydrateContent 26 g, CholesterolContent 0 mg, FatContent 0.5 g, FiberContent 1.6 g, ProteinContent 0.8 g, SaturatedFatContent 0.1 g, SodiumContent 2934.5 mg, SugarContent 16.7 g
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.
More about "pickle watermelon rinds recipes"
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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WATERMELON RIND PICKLES RECIPE - FOOD.COM
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.
From food.com
Reviews 4.5
Total Time 2 hours 5 minutes
Calories 642.1 per serving
From food.com
Reviews 4.5
Total Time 2 hours 5 minutes
Calories 642.1 per serving
- Cantaloupe rind, pumpkin or winter squash rind may be cut into pieces and pickled in the same way.
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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
Reviews 3.0
Total Time 3 hours 30 minutes
Category Appetizers
Calories 35 g per serving
- 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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JAPANESE PICKLED WATERMELON RIND | ALLRECIPES
My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe. It's a form of "tsukemono," or Japanese pickles. My siblings and I have always been taught that we should use as much of a fruit or vegetable as possible, and then compost the rest. Per my "obaasan," or grandmother, the rind is good for you and helps your blood flow throughout your body. You can definitely find this tsukemono in all of our fridges in summer when watermelon is plentiful. Serve as a garnish, or as a side to rice.
From allrecipes.com
Reviews 5
Total Time 8 hours 10 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 27.3 calories per serving
From allrecipes.com
Reviews 5
Total Time 8 hours 10 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 27.3 calories per serving
- Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.
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WATERMELON PICKLES RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 4.6
Total Time 21 hours 15 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 135.8 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 21 hours 15 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Pickled
Calories 135.8 calories per serving
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OLD-FASHIONED WATERMELON RIND PICKLE RECIPE
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From altonbrown.com
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WATERMELON RIND PICKLES ARE A SWEET, OLD-FASHIONED TREAT
Sep 30, 2013 · Next, gather spices in a cheesecloth bag. Combine the spices with sugar, vinegar and water and simmer for 10 minutes. Add the watermelon rind to the hot mixture, add the food coloring, if desired, and boil until the rind is clear. Remove spice bag and pack the boiling hot pickles into sterilized jars, leaving 1/2 inch head space.
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HOW TO MAKE PICKLED WATERMELON RINDS - TASTE OF HOME
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From tasteofhome.com
From tasteofhome.com
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