PICKLED MELON RIND 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
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.
Provided by Martha Stewart
Categories Appetizers
Total Time 3 hours 30 minutes
Prep Time 10 minutes
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips.
- In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan).
- 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.
Nutrition Facts : Calories 35 g
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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
From tasteofhome.com
Reviews 4.4
Total Time 55 minutes
Calories 16 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 55 minutes
Calories 16 calories per serving
- 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.
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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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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.
From marthastewart.com
Reviews 3.7
Category Appetizers
From marthastewart.com
Reviews 3.7
Category Appetizers
- 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 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
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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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