Pickled Watermelon Rind

1 teaspoon assorted color whole peppercorns. 3 cups white vinegar.

Pickled Watermelon Rinds The Domestic Man

Cook at a rapid simmer over medium high.

Pickled watermelon rind. Sweet and spicy pickled watermelon rind is one of those summertime delicacies we southerners hold dear and this is the simplest pickled watermelon a summertime delicacy in the south. Bring the apple cider vinegar water sugar ginger salt and spices to a boil over medium high heat. 4 cups water divided 2 cups granulated sugar.

3 1 quart with lids canning jars. Peel off outer green with vegetable peeler and then cut into 1 inch cubes. Refrigerate for up to two weeks.

The recipe is easy but the youll need to 2 days in total as the rinds need to soak in brine for 3 to 4 hours then are quickly cooked 10 minutes then must rest in the fridge over night. In a medium saucepan combine 5 cups water with 3 tablespoons salt. During the summertime theres one combination that divides southerners into two distinct camps.

Add the watermelon rinds and any additional water needed to cover. Cover with fresh water then place over. Ingredients 4 quarts white part of rind only cut into 1 inch cubes watermelon.

Keep rind fully submerged in pickling liquid for best results and leave the cheesecloth bag of spices in with the pickled rind so the flavor intensifies with time. 2 gallons divided water. A six pound watermelon yields about two pounds of rind.

1 teaspoon whole cloves. 12 lemon thinly sliced. 6 cinnamon sticks 3 inches divided.

1 tablespoon cinnamon stick broken up 1 12 teaspoons whole cloves. Bring to a boil. In a glass bowl stir together the water and salt until the salt has dissolved.

Watermelon rind pickles scoop out melon leaving about 14 12 inch of red flesh. 1 cup canning salt. Directions cut the watermelon flesh from the rind leaving only a 14 inch layer of pink flesh on the rind.

2 pounds watermelon rind. Ingredients 8 cups sliced peeled watermelon rind 2x1 in. 2 cups white vinegar.

Cut rind into 2 by 12 inch strips. 1 teaspoon whole peppercorns. Move the pickles to a 2 quart jar.

1 cup kosher salt. 1 cup white vinegar. 14 cup pickling salt.

Reserve the flesh for another purpose cut the green outer skin from the rind and. Using a vegetable peeler peel outer skin and tough green layer from watermelon rind. In the winter when you open a jar the pickled watermelon rinds will taste much better than any store bought canned pickled watermelon rinds.

Drain the watermelon rinds from the salted water and place into a large saucepan or dutch oven. 12 teaspoon mustard seed.

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