Best 2 Sweet Pickled Watermelon Rind Recipes

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**Sweet Pickled Watermelon Rind: A Delightful Treat and Creative Way to Reduce Food Waste**

Watermelon rind, often discarded as waste, holds a treasure trove of culinary potential. This article presents a collection of sweet pickled watermelon rind recipes that transform this humble ingredient into a delightful snack, condiment, or even a sweet dessert. From classic Southern-style pickled rinds to unique variations infused with flavors like ginger, cinnamon, and mint, these recipes offer a range of options to suit every palate. Whether you're looking for a tangy addition to your charcuterie board, a refreshing summer side dish, or a creative way to use up leftover watermelon, these recipes provide a delicious and versatile solution. Get ready to explore the culinary wonders of pickled watermelon rind and discover a new appreciation for this often-overlooked ingredient.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET-AND-SPICY PICKLED WATERMELON RIND



Sweet-and-Spicy Pickled Watermelon Rind image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Trim the green skin off 1/4 small watermelon. Remove all but 1/4 inch red fruit from the rind; cut the rind into 1/2-inch pieces. Pack into a 1-quart jar. Combine 3/4 cup each apple cider vinegar and water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons coriander seeds, 1/2 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour over the rind; let cool. Cover and refrigerate at least 4 hours and up to 1 week.

SWEET PICKLED WATERMELON RIND



Sweet Pickled Watermelon Rind image

This sweet pickleled watermelon rind makes an unusual addition to a relish tray for a deliciously surprising snack.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 7 pints

Number Of Ingredients 8

1 large watermelon (about 25 pounds)
2 tablespoons salt
3 cups sugar
2 cups cider vinegar
1 piece fresh ginger, 1/2 inch long, peeled
1/2 teaspoon ground mace
2 small cinnamon sticks
1 lemon, thinly sliced

Steps:

  • Cut watermelon in half; remove flesh and seeds. Using a metal spoon, scrape rind to remove all traces of pink. Cut rind crosswise in 1-inch-wide strips. Using a vegetable peeler or a small sharp knife, peel the green skin from the rind. Cut away any bruises or bad spots. Cut rind into 2-inch lengths.
  • In a large nonreactive bowl, combine salt and 1 gallon cold water. Add rind; let soak in brine overnight. Rinse rind 2 or 3 times in fresh cold water, and drain well.
  • Combine sugar and vinegar in a large nonreactive pot, and heat until sugar is dissolved. Fold an 8-by-16-inch piece of cheesecloth in half to make a square; rinse, and squeeze dry. Place ginger, spices, and lemon on the cheesecloth. Tie cloth closed with one end of a 12-inch piece of kitchen twine. Tie a loop in the other end, and slip it over the handle of a wooden spoon. Suspend spice bag in the vinegar syrup by placing the spoon across the top of the pot. Add rind to the pot, and return to a boil. Reduce heat, simmer for 30 minutes, and let sit overnight. Discard spice bag.
  • Wash seven 1-pint canning jars, lids, and screw bands with hot, soapy water, and rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturer's instructions.
  • Using stainless-steel tongs, remove jars from water, and place on a layer of clean towels. With a slotted spoon, transfer rind to jars, leaving 3/4 inch of space beneath the rim. Return syrup to a boil. Pour hot syrup over rind, covering it by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing.
  • Place a wire rack in the bottom of a large pot, and fill partway with hot water. Using a jar lifter, place jars upright on rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.

Tips:

  • Choose the right watermelon: Select a ripe watermelon with a deep red color and a firm rind. Avoid watermelons with soft spots or blemishes.
  • Prepare the watermelon rind: Cut the watermelon into quarters and remove the flesh. Then, cut the rind into 1-inch thick pieces.
  • Soak the watermelon rind: Place the watermelon rind in a large bowl of cold water and let it soak for at least 2 hours. This will help to remove some of the bitterness from the rind.
  • Make the pickling solution: Combine sugar, vinegar, water, pickling salt, and spices in a large pot. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 10 minutes.
  • Add the watermelon rind: Once the pickling solution has cooled slightly, add the watermelon rind to the pot. Bring the mixture back to a boil over medium heat, then reduce heat to low and simmer for 15 minutes.
  • Canning the pickled watermelon rind: Ladle the pickled watermelon rind into sterilized jars, leaving 1 inch of headspace. Seal the jars and process them in a boiling water bath for 10 minutes.

Conclusion:

Sweet pickled watermelon rind is a delicious and versatile condiment that can be enjoyed as a snack, side dish, or ingredient in other recipes. It is a great way to use up leftover watermelon rind and is a fun and easy project to try at home. With its sweet and tangy flavor, pickled watermelon rind is sure to be a hit with everyone who tries it.

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