Recipe Watermelon Rind Pickles

Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3 4 by 1 inch cubes. So if you are expecting this recipe for old fashioned watermelon rind pickles is ideal to have on hand to enjoy once in a while. Refrigerate for several hours or overnight.

Camila Farah

Stir in water and salt. Soak rind overnight in brine made by dissolving 1 4 cup salt in each quart of water make enough brine to cover. Drain and set aside. Cut watermelon rind into 1 inch cubes. Watermelon pickle is made using the white part of the watermelon s rind.

Strain reserving liquid and transfer rinds to a large glass or plastic bowl. Meanwhile tie the cloves mustard seed and cinnamon sticks in a piece of cheesecloth. Discard the liquid the next morning and make a syrup of the three cups of vinegar one cup water sugar and spices. Sweet and spicy pickled watermelon rind is one of those summertime delicacies we southerners hold dear and this is the simplest pickled watermelon rind recipe to try. Rinse and drain well.

Pare watermelon rind and remove all pink portions. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Place into a large saucepan or dutch oven along with the vinegar and sugar. In large pot bring water and salt to boil over medium high heat. Home canning is a delightful cooking experience but requires equipment such as a canner very large pot a rack for the jars to rest in and the jars and lids.

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Drain rind wash in fresh water and drain. Add the apple cider vinegar water sugar ginger salt and spices to a 2 quart saucepan set over medium high heat. In addition the amino acids in the rind help to relax the blood vessels reducing muscle cramps which are common in the third trimester. Place rind in a large nonreactive bowl. Combine remaining ingredients and boil together 5.

Bring to a boil and hold for 1 minute then carefully add the watermelon. Make sure to look for smaller ripe watermelons to ensure a tender rind and cook the rind in well salted water to help soften it. Add rind pieces and boil until tender about 5 minutes. Cover with a weak vinegar solution one cup in two cups of water and allow to stand overnight. Add watermelon rinds and let sit overnight.

In a large saucepan over medium high heat cook watermelon rinds with remaining one gallon of water. In a large bowl or pot stir salt into one gallon of water until dissolved. Cook the rinds until tender about 5 minutes. In a dutch oven mix sugar vinegar 2 cinnamon sticks cloves and peppercorns. Drain off water and thoroughly rinse rinds.

Drain off water and thoroughly rinse rinds. In a large saucepan over medium high heat cook watermelon rinds with remaining one gallon of water. Bring to a boil and hold for 1 minute then carefully add the watermelon. Drain rind wash in fresh water and drain. Pare watermelon rind and remove all pink portions.

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In a dutch oven mix sugar vinegar 2 cinnamon sticks cloves and peppercorns. Strain reserving liquid and transfer rinds to a large glass or plastic bowl. Stir in water and salt.