-
-
My review
Pickled Watermelon Rinds
3
Nancy Hansen Puig
"My mother never threw anything away and when it came to summer, watermelons were no exception. Seeds went in the ground for growing and the rinds were pickled!"
Added to shopping list.
Go to shopping list.
Ingredients
9 h 45 m servingsOriginal recipe yields 24 servings (4 pints)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
- Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
- Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
- Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar's rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.
You might also like
Share
Explore more
Reviews
Read all reviews 1925 Ratings
-
-
-
-
-
Most helpful positive review
12/14/2007
This recipe is a very very OLD one... it's from the days of the depression and before. My family is Polish though I'd never be able to accurately say this is a Polish recipe. I could comfortab...
Most helpful critical review
7/11/2010
pickled watermelon is an acquired taste, but I do like the stuff. I had a recipe I liked and lost so tried this one. I liked my old one better. Not sold on liking mustard seed in my watermelon.*...
Most helpful
Most positive
Least positive
Newest
12/14/2007
This recipe is a very very OLD one... it's from the days of the depression and before. My family is Polish though I'd never be able to accurately say this is a Polish recipe. I could comfortab...
6/16/2010
I grew up canning and eating watermelon pickles at my grandmother's and great-grandmother's. They have always been my favorite pickles. When we make them though, we never brine them overnight or...
8/22/2009
Tried this recipe because my Husband had eaten it as a child, tho I'd never heard of it. What a pleasant surprise!! If you enjoy Sweet Pickles, you'll like this, as did all my family & co-worker...
8/27/2010
Loved the recipe-made without the mustard seed. I didn't remember my mom using that ingredient, so I left it out. When I took a jar over to the nursing home to visit an elderly relative, several...
7/11/2010
pickled watermelon is an acquired taste, but I do like the stuff. I had a recipe I liked and lost so tried this one. I liked my old one better. Not sold on liking mustard seed in my watermelon.*...
8/18/2010
I didn't want these to get too rubbery in texture so I didn't boil them as long as stated. I hope this makes no difference in the canning of them as to them staying viable in the jars for the du...
8/20/2007
A very unusual recipe...and to be quite honest, these weren't even tasty. Very bland despite the pickling. Don't think I will be making these again.
8/5/2010
I have always heard of pickled watermelon rinds but never had the spunk to complete the task of actually doing it. I have to say that since I've made them me and my whole family LOVE them. The t...