Quick watermelon rind pickle with cinnamon and chili Peck of Pickles

Watermelon Rind Pickles Cooking Mamas

Add enough cool water to cover the rind. Bring to a gentle boil over medium-high heat. Simmer until the rind is tender but not soft, 12 to 14 minutes. Drain well and return the rind to the stockpot. Thinly slice 1 medium lemon croswise and remove any seeds. Place in a small saucepan and add just enough water to cover.

Quick Pickled Watermelon Rind + VIDEO A Spicy Perspective

Place the rinds in the salted water. Cover with plastic wrap and place in the refrigerator for 24 hours. The next day, drain the rinds and rinse well. Add 4 cups of water to a stainless steel saucepan (or Dutch oven). Add the sugar, vinegar, cinnamon, pickling spices, and lemon slices. Bring to a boil.

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Add the white vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt. Once boiling, remove from heat and stir in the vanilla extract. While the pickling brine is very hot, pour (or ladle) the liquid into the jars, making sure to completely cover the watermelon rinds.

Quick Pickled Watermelon Rind + VIDEO A Spicy Perspective

3 cups granulated sugar. 1 1/2 cup apple cider vinegar. 1/2 cup balsamic vinegar. 1 cup white vinegar. 4 tablespoons mixed pickling spice. 1 tablespoon whole black peppercorns. 12 whole cloves. 8 thin slices of fresh ginger cut into strips about 2-inches long by 1-inch wide. 3 cinnamon sticks, broken into 1-inch pieces.

Watermelon Rind Pickle Recipe from Chloe at Big Mill BB

Cut the watermelon and prepare the rind: Place the watermelon on a flat surface and cut in half lengthwise, then cut in half crosswise. Then slice each quarter into 1/2-inch-wide strips and cut the pink watermelon flesh from the rind, leaving a thin 1/4-inch layer of pink watermelon flesh for color.

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In a small saucepan, combine the vinegar, water, sugar, kosher salt, peppercorns, clove and coriander seeds. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes). Add the watermelon rind to the brine and simmer for 5 to 10 minutes until it is tender when pierced with a fork.

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Gather the ingredients. Trim the dark green and pink parts from the watermelon rind and discard. Cut rind into 1-inch cubes and measure out 7 cups. Put the watermelon rind in a large container with the pickling salt and 3 cups of the water. Add more water to cover the rinds, if necessary.

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Start by combining the apple cider vinegar, water, sugar, salt, and all spices (fennel seeds through cinnamon sticks). Bring to a boil over high heat and stir to dissolve the salt and sugar. Place sliced watermelon rind into jars, leaving a little space at the top. Remove the bay leaves and cinnamon sticks from the pot.

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Cut 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, water, sugar, black peppercorns, whole cloves and cinnamon stick to the pot ( photo 3 ). Bring to a low boil and and boil for 5 minutes. Remove from heat.

Spicy Watermelon Rind Pickles This Mama Cooks! On a Diet™

Add the apple cider vinegar, water, sugar, ginger, salt, and spices to a 2-quart saucepan set over medium-high heat. Bring to a boil and hold for 1 minute, then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from heat and cool for 30 minutes. Move the pickles to a 2-quart jar using a canning funnel and ladle.

Quick Pickled Watermelon Rind + VIDEO A Spicy Perspective

Then cut into 1x1 inch pieces. 2. In a large saucepan over high heat, bring cold water and pickling salt to a boil. Add watermelon rind and boil for 5 minutes until tender. 3. Strain watermelon rinds in a colander. Keep watermelon rind pieces in the colander so any remaining saltwater drains off.

Quick Pickled Watermelon Rind + VIDEO A Spicy Perspective

Slice the watermelon and then further cut it into 1 inch cubes. Add apple cider vinegar, water, ginger, sugar, salt, star anise, cinnamon bay leaves, and peppercorns into the sauce pot. Bring to a boil then add watermelon rinds. Bring to a boil and cook rinds for 5 minutes. Ladle into a 16-ounce glass jar.

The Culinary Mercenary's Pickled Watermelon Rind Recipe Watermelon

Directions. Use a spoon to scrape any remaining pink flesh from watermelon rinds. Using a vegetable peeler, remove and discard the dark green peel from the melon rind. Cut peeled rind into 1" squares about ½-¾" thick; weigh out 1 ¼ lbs. peeled rind (about 5 cups). In a large pot, combine rinds with water and salt over medium-high heat.

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Place cut rind pieces in a large stock pot filled with enough water to cover rinds and cook over high heat until boiling. Reduce the heat to medium and continue to cook until rinds are fork tender or for about 20 minutes. Remove from heat, drain and set aside. While the rinds cook, in a medium large sauce pan, add in all the other ingredients.

Quick watermelon rind pickle with cinnamon and chili Peck of Pickles

Meanwhile, prepare a water-bath canner and pint jars. Pack the rind and whole spices into jars, leaving 1" headspace. Pour in the hot pickling liquid, leaving 1/2" headspace. Remove air bubbles and adjust headspace as necessary. Wipe rims and secure lids onto jars hand tight. Process in a boiling water-bath canner for 10 minutes.