Watermelon Pickle Recipe Simple Crispy

Fantabulously Easy Yummy Crispy Watermelon Pickles

WebJul 8, 2008 · Mix salt into the water in a large non-reactive pot and add the watermelon rind. Cover and let stand 24 hours. DAY TWO: Drain watermelon rind and rinse well. Wash …

1. ZAAR would not let me enter the watermelon rind no matter how I tried so it is the rind of two ten to twelve pound seedless watermelons. Ugh I am so frustrated!
2. DAY ONE: Wash and carve watermelon and cut rind into one inch squares. Make sure you peel the rind carefully with a veggie peeler because there is nothing nastier than choking on an unpeeled piece of rind. Mix salt into the water in a large non-reactive pot and add the watermelon rind. Cover and let stand 24 hours.
3. DAY TWO: Drain watermelon rind and rinse well. Wash the pot and add the watermelon rind and a gallon of filtered water and lots of ice, at least 4 cups and let stand for two hours. Drain again and pick out the ice. Return the watermelon rind to the pot and cover with boiling water and cook until tender enough to pierce with a wooden skewer, about ten to 12 minutes and then drain well. While the rind is draining wash the pot and prepare the syrup. Put the spices in a spice bag or tea infuser or else you will have to fish all of it out later on. In your rinsed pot, combine the vinegar, sugar, spice bag, juice and rind of the lemon and bring to a boil. Add the rind to the syrup and cook ON LOW until the rind is transparent. This can take a while so keep checking for that transparency. When the rind looks transparent put the lid on the pot and take off the heat. Don't touch it for 24 hours. If you like less spice you can remove the spice bag at this time. I leave it in for the full 24 hour
4. DAY THREE: Remove the pickles and let them drain back into the pot. Reserve the syrup and bring to a boil. Pack the pickles into (about) 6 sterile pint jars and pour the boiling syrup over the pickles, evenly between the six jars to about 1/4 inch from the top. Cap and adjust bands and process in a hot water bath for 5 minutes from the time the water returns to the boil. Ball Blue Book suggests ten minutes but my old recipe was 5 minutes. I think the 5 minute bath is a crispier pickle and I have to tell you I have never, in the past 35 years, had a jar explode in the pantry, but use the processing time you feel comfy with.

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Watermelon Rind Pickles are a Sweet, OldFashioned …

WebSep 30, 2013 · Add the spice bag, sugar, vinegar and water to a large non-reactive pan and simmer for 10 minutes. Next, add the watermelon rind …

Rating: 4.9/5(7)
1. Prepare the rind by removing all the pink part of the melon and the skin, leaving just the pale green rind. Cut into cubes. Rind can be tough to cut, so be careful.
2. Dissolve pickling lime in warm water. The mixture will be cloudy.
3. Put rind in a canner or a large plastic bowl. (Never use an aluminum pan.) Pour lime water over rind, then add enough cold water to cover rind. Put plates on top the rind to keep it submerged. Soak covered overnight, occasionally stirring and mixing well.
4. Drain lime water and rinse pickles in cold water several times. Soak in cold water for about 30 minutes, then wash again to remove all the lime.

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Pickled Watermelon Rind (VIDEO) A Spicy Perspective

WebJun 25, 2022 · Add the white vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt. Once boiling, remove from heat …

1. 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.
2. Now cut each section of rind into thin ¼ inch strips. (So the pieces for the jars should be ¼ in X 1-2 in)
3. Set out 4 pint jars. Place 5-7 jalapeno slices in each jar, followed by ½ teaspoon peppercorns.
4. Stuff the watermelon rind pieces in each jar. Make sure they are very full.

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