Pickled Watermelon Not Watermelon Rinds Recipes

PICKLED WATERMELON AND WATERMELON RIND

Steps:

• In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.
• Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.
• Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.

PICKLED WATERMELON (NOT WATERMELON RINDS!)

Steps:

• Stir water and salt together in a large bowl. Add watermelon balls. Cover and let stand on counter overnight. Drain. Rinse and drain again.
• In a large saucepan combine next 5 ingredients. Bring to a boil over medium-high heat, stirring occasionally.
• Add watermelon.
• Return to a boil. Reduce heat. Simmer, uncovered for about 20 minutes.
• Remove cinnamon pieces.
• Pack fruit into hot sterilized pint jars to within 1 inch of top.
• Bring syrup to a full rolling boil on medium-high heat. Boila bout 25-30 minutes, stirring occasionally, until it thickens. Don't boil too long or syrup will start to caramelize and change colour. It will thicken a bit with a tinge of golden colour.
• Pour syrup over fruit to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.

WATERMELON RIND PICKLES

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.

SUSAN'S PINK WATERMELON PICKLES (NOT RIND)

Steps:

• Bring mixture to a boil.
• Meanwhile, in a mason jar, put a few sprigs of dill and fill jar the rest of the way with bite sized pink watermelon pieces. Then put a few more sprigs of dill on top.
• Pour hot, boiled mixture over the watermelons and seal steam.
• Before eating be sure to refrigerate overnight, and eat cold.

PICKLED WATERMELON RINDS

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.