Watermelon Pickles Recipe Crispy

Watermelon Rind Pickles (Crisp Version) Recipe Food.com

WEBSep 15, 2002 · 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 …

1. To prepare watermelon rind: Trim dark skin and pink flesh from thick watermelon rind; cut in 1-inch pieces or as wanted.
2. Dissolve lime in 2 quarts water, pour over rind.
3. If needed, add more water to cover rind.
4. Let stand 2 hours.

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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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Watermelon Pickles (Pickled Watermelon Rind)

WEBFeb 20, 2023 · Add 4 cups of water to a stainless steel saucepan (or Dutch oven). Add the sugar, vinegar, cinnamon, pickling spices, and lemon …

1. Trim the dark green and pink parts from watermelon rind. You could leave little bit of the pink on the rind.
2. Cut rind into 1-inch cubes and measure out 7 cups.
3. In a large bowl add 3 cups water and the salt. Stir it together until salt dissolves.
4. Place the rinds in the salted water. Cover with plastic wrap and place in the refrigerator for 24 hours.

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Watermelon Pickles Recipe

WEBApr 15, 2024 · Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely. Combine drained watermelon rind …

1. Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
2. Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
3. Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
4. Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.

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