watermelon rind pickles.....assorted
List of Ingredients
WATERMELON RIND PRESERVES
Watermelon Rind Preserves
Watermelon Rind Pickled
Watermelon Rind Pickles
WATERMELON RIND PRESERVES
One and one-half quarts prepared watermelon rind
1 tablespoon ground ginger
4 tablespoons salt
4 cups sugar
2 quarts cold water
1/4 cup lemon juice
1 lemon, thinly sliced
7 cups water
To prepare watermelon rind - trim green skin and pink flesh from thick
watermelon rind; cut into 1-inch pieces. Dissolve salt in 1 quart water and
pour over rind. Let stand 5 to 6 hours if salt is used. Drain; rinse and
drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle
ginger over rind; cover with water and cook until fork-tender. Drain.
Combine sugar, lemon juice and 7 cups water. Boil 5 minutes; . add rind and
boil gently for 30 minutes. Add sliced lemon and cook until the melon rind
is clear. Pack, boiling hot, into hot Ball jars, leaving 1/4 inch head
space. Adjust caps. Process half pints and pints 20 minutes at 180 - 250
degrees F in hot water bath.
Yield: about 6 half pints
Watermelon Rind Preserves
1 1/2 quarts. Prepared watermelon rind (about 6 cups)
4 Tbs Salt
1 Tbs Ground ginger
4 Cup Sugar
1/4 Cup Fresh lemon juice
1/2 Cup Thinly sliced lemon (about 1 medium lemon)
Preparing the rind:
Trim the green skin and pink flesh from the rind. Cut into 1-inch pieces.
Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5 to
6 hours. Drain, rinse and drain again. Cover with cold water and let stand
30 minutes. Drain. Sprinkle the ginger over the rind; cover with water and
cook until fork-tender. Drain.
Making the preserves:
Combine the sugar, lemon juice and 6 cups water in a large pot or Dutch
oven. Boil for 5 minutes. Add the rind and boil gently for 30 minutes or
until syrup thickens. Add sliced lemon and cook until the rind is
transparent. Pack hot into hot jars, leaving inch head space. Remove air
bubbles. Adjust caps. Process 20 minutes in boiling water bath. Makes about
6 half pints.
Watermelon Rind Pickled
Servings: 5-6 Quarts
Recipe Ingredients
4 lbs. Watermelon Rind
1/2 cup Salt
9 cups Sugar
4 tsp. thick Cinnamon
4 tsp. Cloves
4 lemons, sliced thin
Peel off all green portion of the rind, using only the white part. Cut into
small pieces and place in kettle. Mix salt with 1 gallon of water, then pour
over rind; soak overnight. Drain rind,then cover with cold water. Bring to a
boil; reduce heat. Simmer for about 30 minutes or until tender; drain well. Mix
sugar and 8 cups of water. Tie cinnamon and cloves in a cheesecloth bag and add
to sugar mixture. Add lemons. Bring to a boil, then boil for 5 minutes. Add
rind; cook until transparent. . Remove spice bag; pour rind and syrup into
sterilized jars. Seal each jar as filled.
Watermelon Rind Pickles
This recipe makes 3 pints and requires the rind of one medium watermelon.
8 cups prepared rind
1/2 cup pickling salt (coarse)
8 cups cold water
3 cups white granulated sugar
2 cups white vinegar
5-6 cinnamon sticks
Prepare The Rind Remove dark green peel from watermelon. Cut rind into
rectangular pieces approximately 1"x2" until you have 8 cups of rind strips.
Layer rind and salt in a stainless steel bowl or pickling crock. Soak 12 hours.
Drain and rinse twice in cold water, then place rind and 8 cups cold water into
a stainless steel saucepan and boil until fork tender (10 minutes). Drain again.
Prepare The Solution Combine sugar, vinegar and broken cinnamon sticks in a
saucepan and bring to a boil, reduce heat but keep at a slow boil for one hour.
And Can Immerse glass mason jars in boiling water for 10 minutes. If using
self-sealing lids boil as well for 5 minutes. Into hot (now sterilized) jars
distribute rind strips and add pickling solution to within 1" of jar top. Wipe
jar rim before securing lids.
Shelf Life Store jars in a cool, dark place and let set for 6-8 weeks before
opening. Consume within 8 months.
Ms. Linda
in Tennessee
Recipe
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