WATERMELON BBQ SAUCE AND PICKLED WATERMELON RINDS
Watermelon has so much more to offer than just a refreshing summertime snack. And the entire watermelon can be used -- no need to throw away the rind. The juice adds the perfect amount of sweetness to a tangy BBQ sauce and the rind can be quickly pickled while the sauce cooks. Serve with chicken, ribs, vegetables or even stir the sauce into homemade baked beans for your next cookout and guests will be begging for the recipe.
Provided by Zac Young
Categories side-dish
Time 30m
Yield 3 cups BBQ sauce and 4 to 6 servings watermelon rinds
Number Of Ingredients 14
Steps:
- Use a Y-shaped peeler to remove the outer green part of the watermelon. Scoop out the pink flesh and place in a blender (you should have about 1 pound 2 ounces); set the rind aside.
- Blend the watermelon flesh in a blender until it becomes juice. Pour through a fine-mesh sieve into a medium saucepan. (The amount of juice you have will vary depending on the watermelon.) You will need 2 cups of juice in the saucepan; transfer any excess to an airtight container and refrigerate for up to 1 week and save for another use.
- Add the ketchup, Dijon, Worcestershire, molasses, coriander, garlic powder, onion powder, 1/4 cup of the light brown sugar, 1/4 cup of the vinegar, juice of 1 lime and a generous amount of freshly ground black pepper to the saucepan and whisk until smooth. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened and reduced by a quarter, about 20 minutes.
- Meanwhile, combine the salt, lime zest, juice of the remaining lime, and the remaining 1/4 cup each light brown sugar and vinegar in a small saucepan and bring to a boil over medium-high heat. Cook, stirring once or twice, until the sugar has dissolved, about 5 minutes. Remove from the heat.
- Cut the rind into 2-by-1/4-inch sticks; transfer to the small saucepan with the brine and stir to combine. Add the ice cubes (and stir until the ice has melted. Let sit for 5 minutes to quickly pickle. Drain the pickled rinds and transfer to a serving bowl.
JAPANESE PICKLED WATERMELON RIND
My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe. It's a form of "tsukemono," or Japanese pickles. My siblings and I have always been taught that we should use as much of a fruit or vegetable as possible, and then compost the rest. Per my "obaasan," or grandmother, the rind is good for you and helps your blood flow throughout your body. You can definitely find this tsukemono in all of our fridges in summer when watermelon is plentiful. Serve as a garnish, or as a side to rice.
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.
- Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.1 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.6 g, Sodium 657.6 mg, Sugar 0.5 g
WATERMELON RIND PICKLES
"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
Time 55m
Yield 4 pints.
Number Of Ingredients 8
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, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED WATERMELON RINDS
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 Recipes Canning and Preserving Recipes Pickled
Time 9h45m
Yield 24
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, Carbohydrate 26 g, Cholesterol 0 mg, Fat 0.5 g, Fiber 1.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 2934.5 mg, Sugar 16.7 g
WATERMELON BARBECUE SAUCE
Absolutely amazing!!! The watermelon really adds to the flavor! Great for beef or ribs especially on the grill but also good to marinade.
Provided by bananabreadeater
Categories Sauces
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the melon into pieces and place in a saucepan.
- Cook it uncovered over medium heat until the melon is the consistency of applesauce (approximately 2−3 hours).
- Stir it occasionally. Add remaining ingredients.
- Simmer uncovered over low heat for 2 hours.
- Allow to cool to room temperature before using.
PICKLED WATERMELON RIND
--Adopted Recipe-- I used to make watermelon rind pickle, but my recipe is in the group of my recipes that is "hiding" from me. I will try to figure out how much rind, but I am guessing it is the peeled rind of one melon, and have changed the directions to reflect this. I have also added the step of soaking overnight in salt water. Amount of salt is approximate, but I never made any kind of pickle without any salt, as this recipe originally was written. Everything in this recipe is subject to change when I find my recipe. I have simply made some changes to try to make the recipe a little clearer, because I don't want someone to waste time and ingredients on a recipe that really seemed to be missing some ingredients and some steps. Preparation time includes standing time.
Provided by GrandmaIsCooking
Categories Melons
Time P1DT12h30m
Yield 50 serving(s)
Number Of Ingredients 7
Steps:
- Peel the hard rind from the outside of the watermelon, and scrape off most of the pink from the inside. Chop into 3/4-1 inch pieces.
- Add salt to water and pour over watermelon rind in a large glasss or ceramic bowl. Soak overnight in the refrigerator.
- In the morning, pour off the salt water and rinse well.
- Add three pounds of brown sugar to the vinegar in a cooking pan. Bruise the spices, tie in a muslin bag and boil with the vinegar for five minutes.
- Then pour over the rind and let it stand twenty-four hours at room temperature.
- The next day, drain and save the liquid and, after heating it to a boil again, pour it over the rind again and let stand another twenty-four hours at room temperature.
- The last morning, bring to a full boil and boil all together for 10 minutes, then pour into sterilized jars and process according to the directions in a reputable canning guide.
Nutrition Facts : Calories 117.7, Fat 0.3, SaturatedFat 0.1, Sodium 570.9, Carbohydrate 29.7, Fiber 1.8, Sugar 26.6, Protein 0.2
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