WATERMELON CHOCOLATE RECIPES

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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

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.

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

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.

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Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
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