Follow LearnToPreserve on Twitter

 

Foodista Food Blog of the Day Badge

 



 

 

Dilly Pickled Onion Slices on Punk Domestics

Powered by Squarespace

This form does not yet contain any fields.

    I have attempted to share safe preserving methods however you alone are responsible for your health & safety in your own kitchen or location. Be aware of current safety recommendations. Please see "Full Disclaimer" page for suggested preserving resources.

    Full Disclaimer

    International Food Blogger Conference 2011 NOLA

    « Perfection Apricot Jam | Main | Roasted Rhubarb Ketchup »
    Thursday
    Jun302011

    Watermelon Rind Pickles

    I adore this old-fashioned recipe for zingy pickled watermelon rinds for so many reasons, but here are just a few of them:

    It makes use of something that might normally be tossed in the compost bin.

    The pickles aren't just tasty; they're quite pretty too.

    When I give jars of Watermelon Rind Pickles to people, they're often taken aback to see something they haven't seen since childhood - since their Grandma used to show them off on her holiday relish tray.

    They're unique!

    Makes approximately 3 pints 

    First, the watermelon rind:

    8 cups prepared* watermelon rind cubes (from a 5 lb. watermelon)

    Brine:
    1/2 cup pickling salt
    2 quarts water

    Syrup:
    3 cups white or brown sugar (or combination to equal 3 cups)
    3 cups white vinegar
    1 lemon, thinly sliced
    2 cinnamon sticks
    1 teaspoon allspice berries
    1 teaspoon whole cloves 

    *Remove the green skin and pink flesh from the white rind.

    Note: Prepare canning jars and keep hot until ready to use; prepare lids according to the manufacturer's instructions.

    1.) Cut the rind into 1 inch cubes/chunks. Soak the chunks overnight in a brine made by mixing the salt and water together.

    2.) The next day, drain the watermelon rind chunks, put them into a large pot, and cover with fresh water. Bring to boil, lower the heat to a simmer, and then simmer until tender. Drain again.

    3.) While rind is simmering, make a syrup with the sugar(s), vinegar, lemon slices and spices (in a saucepan large enough to hold the chunks). Simmer for 5 minutes. Add the rinds and cook until the are clear.

    4.) Pack the rind mixture into hot, sterilized pint jars and fill with syrup, leaving about 1/2" headspace. 

    5.) Using a chopstick or plastic knife, pop any air bubbles you might see in the syrup.

    6.)Wipe rims spotlessly clean and place a sealing lid on top the jar. Next, screw a band onto the jar until it's "finger-tight".

    7.) Process jars in a Boiling Water Bath for 10 minutes (half pints) and 15 minutes (pints).

    8.) Remove from the Boiling Water Bath using jar-lifter tongs and place on a towel, preferably in a draft-free place, for 24 hours.

    9.) Test lids for a proper seal: press down on the center of the lid. If it stays down, it is sealed. If it flexes up & down, it is not sealed.

    > If jars lids are properly sealed the contents will keep for one year in a cool, dark place. If jar lid failed to seal during processing, place it in your refrigerator and eat within 3 months, or within one month of opening.

     

     

    PrintView Printer Friendly Version