Watermelon-Rind Pickles Recipe

Watermelon-Rind Pickles Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Watermelon-Rind Pickles Recipe Watermelon-Rind Pickles Recipe Watermelon-Rind Pickles Recipe, These pickles look especially nice, because a little of the red flesh is left on the rind. Prep : 30 minutes plus overnight to refrigerate and preparing jars and lids Cook : 1 hour 40 minutes plus processing rind from 1 medium watermelon (10 pounds) 1/2 cup kosher, canning, or pickling salt 6 cinnamon sticks (3 inches each) 2 teaspoons whole cloves 4 cups sugar 2 cups distilled white vinegar 2 cups water 5 one-pint canning jars and lids Trim and discard outer dark green skin from watermelon rind. Cut enough rind into 1-inch pieces to equal 14 cups, leaving about 1/8-inch red flesh. In very large bowl, combine salt and 6 cups water, stirring until salt has dissolved; add watermelon rind. If necessary, add enough water to cover. Cover and refrigerate overnight. Next day, pour rind mixture into colander to drain. Rinse with cold running water; drain. In heavy nonreactive 8-quart saucepot, combine rind and enough water to cover; heat to boiling over high heat. Reduce heat and simmer 20 minutes; drain and return to pot. With string, tie cinnamon sticks and cloves in double thickness of cheesecloth. Add sugar, vinegar, water, and spice bag to saucepot. Heat to boiling over high heat. Reduce heat; cover and simmer, stirring frequently, 45 minutes. Meanwhile, prepare the jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat. Discard spice bag. Spoon hot pickle mixture into hot jars to within 1/2 inch of tops. Immediately ladle simmering syrup into hot jars to within 1/4 inch of top, making sure rind is completely covered with syrup. (Keep syrup simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool the jars and test for airtight seal. Makes five 16-ounce jars. Each 1/4 cup : About 84 calories, 0g protein, 22g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 177mg sodium.
Watermelon-Rind Pickles Recipe

Watermelon-Rind Pickles Recipe

These pickles look especially nice, because a little of the red flesh is left on the rind. Prep : 30 minutes plus overnight to refrigerate and preparing jars and lids Cook : 1 hour 40 minutes plus processing rind from 1 medium watermelon (10 pounds)
  • 1/2 cup kosher, canning, or pickling salt
  • 6 cinnamon sticks (3 inches each)
  • 2 teaspoons whole cloves
  • 4 cups sugar
  • 2 cups distilled white vinegar
  • 2 cups water
  • 5 one-pint canning jars and lids
  1. Trim and discard outer dark green skin from watermelon rind. Cut enough rind into 1-inch pieces to equal 14 cups, leaving about 1/8-inch red flesh. In very large bowl, combine salt and 6 cups water, stirring until salt has dissolved; add watermelon rind. If necessary, add enough water to cover. Cover and refrigerate overnight.
  2. Next day, pour rind mixture into colander to drain. Rinse with cold running water; drain. In heavy nonreactive 8-quart saucepot, combine rind and enough water to cover; heat to boiling over high heat. Reduce heat and simmer 20 minutes; drain and return to pot.
  3. With string, tie cinnamon sticks and cloves in double thickness of cheesecloth. Add sugar, vinegar, water, and spice bag to saucepot. Heat to boiling over high heat. Reduce heat; cover and simmer, stirring frequently, 45 minutes.
  4. Meanwhile, prepare the jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  5. Discard spice bag. Spoon hot pickle mixture into hot jars to within 1/2 inch of tops. Immediately ladle simmering syrup into hot jars to within 1/inch of top, making sure rind is completely covered with syrup. (Keep syrup simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool the jars and test for airtight seal. Makes five 16-ounce jars.
Each 1/cup : About 84 calories, 0g protein, 22g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 177mg sodium. crisp pickled watermelon rind recipe, how to make watermelon rind pickles, pickled watermelon rind for sale, pickled watermelon rind history, pickled watermelon rind momofuku, pickled watermelon rind recipes easy, pickled watermelon rind uses, sweet pickled watermelon rind, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Watermelon-Rind Pickles Recipe

Article Categories : Canning & Freezing

Watermelon-Rind Pickles Recipe

Watermelon-Rind Pickles Recipe

These pickles look especially nice, because a little of the red flesh is left on the rind.

Prep : 30 minutes plus overnight to refrigerate and preparing jars and lids
Cook : 1 hour 40 minutes plus processing rind from 1 medium watermelon (10 pounds)

  • 1/2 cup kosher, canning, or pickling salt
  • 6 cinnamon sticks (3 inches each)
  • 2 teaspoons whole cloves
  • 4 cups sugar
  • 2 cups distilled white vinegar
  • 2 cups water
  • 5 one-pint canning jars and lids
  1. Trim and discard outer dark green skin from watermelon rind. Cut enough rind into 1-inch pieces to equal 14 cups, leaving about 1/8-inch red flesh. In very large bowl, combine salt and 6 cups water, stirring until salt has dissolved; add watermelon rind. If necessary, add enough water to cover. Cover and refrigerate overnight.
  2. Next day, pour rind mixture into colander to drain. Rinse with cold running water; drain. In heavy nonreactive 8-quart saucepot, combine rind and enough water to cover; heat to boiling over high heat. Reduce heat and simmer 20 minutes; drain and return to pot.
  3. With string, tie cinnamon sticks and cloves in double thickness of cheesecloth. Add sugar, vinegar, water, and spice bag to saucepot. Heat to boiling over high heat. Reduce heat; cover and simmer, stirring frequently, 45 minutes.
  4. Meanwhile, prepare the jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  5. Discard spice bag. Spoon hot pickle mixture into hot jars to within 1/2 inch of tops. Immediately ladle simmering syrup into hot jars to within 1/inch of top, making sure rind is completely covered with syrup. (Keep syrup simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool the jars and test for airtight seal. Makes five 16-ounce jars.

Each 1/cup : About 84 calories, 0g protein, 22g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 177mg sodium.