Instructions. Stir white vinegar, rice vinegar, water, and sugar in a large saucepan over medium heat until sugar dissolves. Stir in ginger, cinnamon, salt, peppercorns, and …
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Quick Pickled Watermelon Rind Prep Time: 20 minutes Cook Time: 5 minutes Chill Time: 2 hours Total Time: 2 hours 25 minutes The BEST …
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Cut the watermelon into wedges. Put salt, sugar, pickling spices, pepper, vinegar, water, garlic, celery and dill in a large bowl and stir until the …
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Ingredients rinds from a 3-5 lb watermelon, green skin and fruit removed 2 tbsp salt 1 cup apple cider vinegar 1/4 cup sugar* 1 cup water 1 1/2 tbsp pickling spice 1 tbsp red pepper flakes one …
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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 …
6 cups watermelon rind, green and pink portions removed, peeled, cubed 1 1⁄2 cups sugar 1 1⁄2 cups vinegar (white or cider) 3 cinnamon sticks (3-inch ) 1 1⁄2 teaspoons whole cloves 1⁄8 cup …
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. …
Fermented Watermelon Rind Pickles - Keto, Low-Carb, Vegan Feed 'N Flow Fermented Watermelon Rind Pickles - Keto, Low-Carb, Vegan - September 01, 2021 - Did …
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Cuisine: Low Carb Keyword: Homemade Refrigerator Pickles, Low Carb Cucumbers Prep Time: 5 minutes Cook Time: 0 minutes Refrigerate: 2 hours Total Time: 2 hours 5 minutes Servings: 6 Calories: 22kcal Author: Cris …
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Instructions. In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain, reserving liquid, and transfer rinds to a large glass or plastic bowl. In saucepan, combine reserved …
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
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Process. To get your brine ready, boil the water, remove it from heat, stir in the salt, and allow to cool to room temperature (should take about 30 minutes). As you wait for the brine to cool, cut …
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 …
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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.
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 …
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. Soak overnight. Drain and rinse …
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 …
Ingredients 1 4 cups water 2 1 tablespoon coarse salt 3 2 cups peeled watermelon rind (leave a thin layer of pink), cut into 1 x 1/2 x 2 inch pieces 4 ¾ cups granulated sugar 5 1 all spice berry 6 ½ cup cider vinegar 7 4 peppercorns 8 4 whole cloves 9 ½ teaspoon pickling spice 10 1 long slice of fresh gingeroot 11 ¼ teaspoon celery seeds More ...
Drain and rinse watermelon rind. Cover the rind with cold water in a large saucepan. Simmer just until tender—about 10 minutes. Meanwhile, in a nonreactive 6- to 8-quart kettle or Dutch oven, combine the sugar, vinegar, cinnamon, whole cloves, and remaining 1 cup water. Simmer the mixture for 10 minutes.
The texture of a watermelon rind is similar to a cucumber and absorbs flavors well, making it a perfect candidate for pickling. So instead of tossing those rinds, turn them into a tasty treat for your next summer shindig. *you can increase the sugar amount up to a cup, depending on how sweet you prefer your pickles.
After enjoying a fresh watermelon that has been quartered, take a large section of rind and cut into 1-2 inch wide segments. Then use a vegetable peeler to remove the green peel. You can leave some of the pink watermelon on the other side, but just a little bit. It tends to get mushy when pickled.