PICKLING WATERMELON RIND RECIPES

Name: Watermelon Rind Pickles
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 pints.
Ingredients: 8 cups sliced peeled watermelon rind (2x1-in. pieces); 6 cups water; 1 cup canning salt; 4 cups sugar; 2 cups white vinegar; 6 cinnamon sticks (3 inches), divided; 1 teaspoon whole cloves; 1 teaspoon whole peppercorns

WATERMELON RIND PICKLES RECIPE: HOW TO MAKE IT

Watermelon Rind Pickles Recipe: How to Make It image

"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

Ingredients

8 cups sliced peeled watermelon rind (2x1-in. pieces)
6 cups water
1 cup canning salt
4 cups sugar
2 cups white vinegar
6 cinnamon sticks (3 inches), divided
1 teaspoon whole cloves
1 teaspoon whole peppercorns

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 | MARTHA STEWART

Pickled Watermelon Rind Recipe | Martha Stewart image

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

Ingredients

1 pound watermelon rind (from a 3-pound piece of watermelon)
3 tablespoons plus 1 teaspoon coarse salt
1 1/2 cups cider vinegar
1 1/2 cups sugar
2 tablespoons pickling spice

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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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

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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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.
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PICKLED WATERMELON RIND RECIPE | MYRECIPES

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Reviews 4.5
Total Time 1 hours 35 minutes

Combine rind, sugar, next 2 ingredients, and 3/4 cup water in a large Dutch oven. Bring to a boil; remove from heat. Cool completely (about 1 hour), stirring occasionally. Cover and chill 24 hours before serving. Store in refrigerator up to 1 week.

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