WebInstructions Peel green skin and cut off inner pink from watermelon rind; cut into 1-inch chunks and measure 4 quarts. Put in a non-metal bowl and add the water and …
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WebpH of Melons. Background refresher: for home canning, any pH below 4.6 is considered high acid; anything above that is considered …
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WebDrain the watermelon rind well. Place in a stainless steel stockpot. Add enough cool water to cover the rind. Bring to a gentle boil over medium-high heat. …
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WebInstructions. Stir white vinegar, rice vinegar, water, and sugar in a large saucepan over medium heat until sugar dissolves. Stir in ginger, cinnamon, salt, …
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WebDirections for Making Canned Pickled Watermelon Rinds Yield: About 4 or 5 pints. Ingredients 3 quarts (about 6 pounds) watermelon rind, unpared 3/4 cup salt 3 quarts water 2 quarts (2 trays) ice cubes 9 cups sugar …
WebIn 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 …
WebThis pickled watermelon rind recipe is a crisp Southern classic made with sugar, vinegar, and spices. After eating the juicy red watermelon pulp, use the peeled rind to make this sweet, cinnamon …
WebFermented Watermelon Rind Pickles - Keto, Low-Carb, Vegan - September 01, 2021 - Did you know that the watermelon and the cucumber come from the same …
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WebPreparing and Canning Pickled Fruits Watermelon Rind Pickles 3 quarts (about 6 pounds) watermelon rind, unpared ¾ cup salt 3 quarts water 2 quarts (2 trays) ice …
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WebIn a 6 to 8 quart stainless steel pot combine the watermelon juice, sugar and lemon juice. Bring the mixture to a full rolling boil over high heat, stirring constantly. Stir in the pectin …
WebQuick Pickled Watermelon Rind Prep Time: 20 minutes Cook Time: 5 minutes Chill Time: 2 hours Total Time: 2 hours 25 minutes The BEST easy and quick …
WebPut 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. Soak overnight. Drain and …
WebAdd the spice bag, sugar, vinegar and water to a large non-reactive pan and simmer for 10 minutes. Next, add the watermelon rind to vinegar and water mixture in …
WebReduce 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. …
WebAdd 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 …
WebCut the rind into 1-inch cubes. Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium 2-quart saucepan. Hold the boil for …
Combine the spices with sugar, vinegar and water and simmer for 10 minutes. Add the watermelon rind to the hot mixture, add the food coloring, if desired, and boil until the rind is clear. Remove spice bag and pack the boiling hot pickles into sterilized jars, leaving 1/2 inch head space. If you need more liquid to fill jars, add boiling water.
After the 3 to 4 hours minimum brining has elapsed, drain and then rinse in cold water and drain again. Cover the watermelon rind with cold water and cook until almost fork tender, about 10 minutes (do not overcook). Halfway through (after 5 minutes), add the sliced lemon. and the seasoning mix bag from step 6 in a large pot and boil for 5 minutes.
Then the watermelon just sits in the refrigerator until pickled perfection is achieved, with no traditional canning necessary. Once they are ready, these watermelon pickles are firm, tart, briny, a bit spicy, and highly addictive!
I find it’s easiest to slice the watermelon in half, and then use a chef’s knife to remove the green rind. Then you can cut it into smaller slices or wedges and use a chef’s knife to carefully cut the fruit away form the rind, removing as much pink as possible. You’ll need to watch your fingers and pick a melon with a thick rind.