WebCut the rind into bite-size pieces and place the watermelon rind pieces in a large pot or saucepan ( photo 2 ). STEP 2. Simmer with the brine. Add the vinegar, …
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Web1 water directions To prepare watermelon rind: Trim dark skin and pink flesh from thick watermelon rind; cut in 1-inch pieces or as wanted. Dissolve lime in 2 quarts water, …
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After enjoying a watermelon, take large sections of rind and cut the watermelon rind 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. Now cut each section of rind into thin ¼ inch strips.
While the pickling brine is very hot, pour (or ladle) the liquid into the jars, making sure to completely cover the watermelon rinds. Screw the lids on the jars and allow them to rest at room temperature. Once the jars are cool enough to handle, shake them vigorously to move the jalapenos around. Then chill for at least 2 hours, or overnight.
Ingredients 1 3 quarts water 2 ¾ cup salt 3 4 quarts watermelon rind, white part only, cut into 1-inch cubes 4 2 tablespoons whole cloves 5 ½ teaspoon mustard seed 6 10 (3 inch) cinnamon sticks, broken into pieces 7 1 quart apple cider vinegar 8 2 cups white sugar 9 4 drops green food coloring (Optional) More ...
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!