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 …
Preview
See Also: Best pickled watermelon recipeShow details
To make the pickling liquid, stir vinegar, water, and sugar in a large saucepan over medium heat. Keep stirring until the sugar is completely dissolved. Then, stir in the ginger, …
See Also: Sweet pickled watermelon rind recipeShow details
How to Make Pickled Watermelon Rinds Instructions After enjoying a fresh watermelon that has been quartered, take a large section of rind and cut it into 1-2 inch wide …
See Also: Candied watermelon rind recipeShow details
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.
See Also: Easy watermelon rind recipesShow details
Directions. Combine vinegar, sugar, salt, peppercorns, allspice, star anise, and 1 cup water in a medium saucepan. Bring to a boil. Add watermelon rinds and return to a boil. …
See Also: Easy watermelon pickle recipeShow details
2 cups watermelon rind (from about 1/2 small watermelon) ¾ cup white vinegar ½ cup water 2 tablespoons sugar 1 tablespoon kosher salt …
See Also: Share RecipesShow details
1 cup pickling salt 4 cups white sugar 2 cups white vinegar 2 cups water 1 teaspoon whole cloves ½ teaspoon ground cinnamon ⅛ teaspoon ground allspice Directions …
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. …
Step 2. In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and …
See Also: Stew RecipesShow details
Drain: rinse and cover rind with cold water. Cook until just tender; drain. Tie spices in a cheesecloth bag. Combine spices with remaining ingredients and simmer 10 minutes. Add …
See Also: Food RecipesShow details
Step 3. Bring chile, ginger, star anise, salt, peppercorns, sugar, vinegar, and ½ cup water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add watermelon rind and return to a
1/2 lb Watermelon Rind, About 1/4 watermelon, some flesh still attached 2 cup Water 1 Tbsp Salt 2 clove Garlic 1/2 tsp Mustard Seeds, optional 1 sprig Dill, fresh, optional Process To get …
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. …
Fermented Watermelon Rind Pickles - Keto, Low-Carb, Vegan - September 01, 2021 - Did you know that the watermelon and the cucumber come from the same family? This …
See Also: Keto RecipesShow details
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.
Bring to a boil and add the watermelon. Return to a boil and simmer for 20 minutes. Remove the cinnamon stick. Loosely pack the watermelon into jars. Return the syrup to a boil and boil for …
Cut 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 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Move the pickles to a 2-quart jar using a canning funnel and ladle.
Directions. 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.
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.
In a large bowl, stir the water and salt together. Add the watermelon and let stand overnight. Drain the watermelon, rinse, and drain again. In a large saucepan, combine the vinegar, sugar, cinnamon stick, ginger, and lemon juice.
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!