Quick Pickled Watermelon Rind + VIDEO A Spicy Perspective

Spicy Sweet Watermelon Rind Pickles Mountain Feed & Farm Supply

Meanwhile, prepare a water-bath canner and pint jars. Pack the rind and whole spices into jars, leaving 1" headspace. Pour in the hot pickling liquid, leaving 1/2" headspace. Remove air bubbles and adjust headspace as necessary. Wipe rims and secure lids onto jars hand tight. Process in a boiling water-bath canner for 10 minutes.

Quick watermelon rind pickle with cinnamon and chili Peck of Pickles

Place the rinds in the salted water. Cover with plastic wrap and place in the refrigerator for 24 hours. The next day, drain the rinds and rinse well. Add 4 cups of water to a stainless steel saucepan (or Dutch oven). Add the sugar, vinegar, cinnamon, pickling spices, and lemon slices. Bring to a boil.

Watermelon Rind Pickle Recipe from Chloe at Big Mill BB

Directions. Use a spoon to scrape any remaining pink flesh from watermelon rinds. Using a vegetable peeler, remove and discard the dark green peel from the melon rind. Cut peeled rind into 1" squares about ½-¾" thick; weigh out 1 ¼ lbs. peeled rind (about 5 cups). In a large pot, combine rinds with water and salt over medium-high heat.

Pickled Watermelon Rind Recipe, Watermelon Pickles, Sweet Watermelon

Cut the watermelon and prepare the rind: Place the watermelon on a flat surface and cut in half lengthwise, then cut in half crosswise. Then slice each quarter into 1/2-inch-wide strips and cut the pink watermelon flesh from the rind, leaving a thin 1/4-inch layer of pink watermelon flesh for color.

Pickled Watermelon Rind Recipe Pickled watermelon rind, Pickling

Add the apple cider vinegar, water, sugar, ginger, salt, and spices to a 2-quart saucepan set over medium-high heat. Bring to a boil and hold for 1 minute, then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from heat and cool for 30 minutes. Move the pickles to a 2-quart jar using a canning funnel and ladle.

Watermelon Rind Pickles Cooking Mamas

Remove pink watermelon flesh, leaving a 1/4-inch rind layer. Step 2. Cook the rinds: Boil rind and salt in water until tender; drain and set aside to cool. Divide between jars. Step 3. Make pickling liquid: Boil vinegar, sugar, garlic, pickling spice, allspice, peppercorns, and water in a large saucepan until sugar dissolves. Step 4.

Spicy Watermelon Rind Pickles This Mama Cooks! On a Diet™

4.3 from 3 ratings. Print. With big, fat watermelons currently bursting out of gardens, this classic Southern summertime preserve is a real mouthful that mellows over time, so it's best to pickle in the summer and enjoy in the fall as a snack or garnish. Usually made with cloves, ginger, and allspice, this version adds some kick with little.

Quick Pickled Watermelon Rind + VIDEO A Spicy Perspective

Start by combining the apple cider vinegar, water, sugar, salt, and all spices (fennel seeds through cinnamon sticks). Bring to a boil over high heat and stir to dissolve the salt and sugar. Place sliced watermelon rind into jars, leaving a little space at the top. Remove the bay leaves and cinnamon sticks from the pot.

Watermelon Rind Pickles Watermelon Board

Place cut rind pieces in a large stock pot filled with enough water to cover rinds and cook over high heat until boiling. Reduce the heat to medium and continue to cook until rinds are fork tender or for about 20 minutes. Remove from heat, drain and set aside. While the rinds cook, in a medium large sauce pan, add in all the other ingredients.

Quick Pickled Watermelon Rind + VIDEO A Spicy Perspective

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.

Quick Pickled Watermelon Rind + VIDEO A Spicy Perspective

In a small saucepan, combine the vinegar, water, sugar, kosher salt, peppercorns, clove and coriander seeds. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes). Add the watermelon rind to the brine and simmer for 5 to 10 minutes until it is tender when pierced with a fork.

Put a Lid On It Spicy Pickled Watermelon Rind

Add enough cool water to cover the rind. Bring to a gentle boil over medium-high heat. Simmer until the rind is tender but not soft, 12 to 14 minutes. Drain well and return the rind to the stockpot. Thinly slice 1 medium lemon croswise and remove any seeds. Place in a small saucepan and add just enough water to cover.

Sweet and Spicy Watermelon Rind Pickles Watermelon rind, Pickled

3 cups granulated sugar. 1 1/2 cup apple cider vinegar. 1/2 cup balsamic vinegar. 1 cup white vinegar. 4 tablespoons mixed pickling spice. 1 tablespoon whole black peppercorns. 12 whole cloves. 8 thin slices of fresh ginger cut into strips about 2-inches long by 1-inch wide. 3 cinnamon sticks, broken into 1-inch pieces.

Quick watermelon rind pickle with cinnamon and chili Peck of Pickles

Then cut into 1x1 inch pieces. 2. In a large saucepan over high heat, bring cold water and pickling salt to a boil. Add watermelon rind and boil for 5 minutes until tender. 3. Strain watermelon rinds in a colander. Keep watermelon rind pieces in the colander so any remaining saltwater drains off.

The Culinary Mercenary's Pickled Watermelon Rind Recipe Watermelon

Gather the ingredients. Trim the dark green and pink parts from the watermelon rind and discard. Cut rind into 1-inch cubes and measure out 7 cups. Put the watermelon rind in a large container with the pickling salt and 3 cups of the water. Add more water to cover the rinds, if necessary.

Watermelon Rind Pickles Munchie Musings

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.