How To make Watermelon Rind Pickle
7 lb Watermelon rind; peeled
2 1/2 qt ;Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar
1 c ;Water
1 tb Whole cloves
2 Cinnamon sticks
2 Lemons
Pare off the outer green from watermelon rind and cut in 1" squares. Put in large bowl and pour over them the salt and water mixed. Let soak for three days. Drain and let stand in fresh water for one hour. Make a syrup of sugar, vinegar, water and spices. Cut the lemon (rind and all) paper thin. Put melon and lemon into hot syrup and boil until watermelon is clear. Seal in jars. From South Union, Ky. In _The Shaker Cook Book: Not by Bread Alone_ by Caroline B. Piercy. New York: Crown Publishers, Inc., 1953. Pg. 183. Library of Congress Catalog Card Number 53-5248. Typed for you
by Cathy Harned.
How To make Watermelon Rind Pickle's Videos
Making Pickled Watermelon Rind
Frank Anderson shows you how to make the best pickled watermelon rind.
Pickled Watermelon Rind! (Sweet, Spicy, and Crunchy)
If you enjoy canning, you will want to try Pickled Watermelon Rind!
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Pickled Watermelon Rind! (Sweet, Spicy, and Crunchy)
Cut the end caps off a small watermelon then stand it up on end.
Cut slices straight down about 2 inches wide. Remove the red watermelon from each slice leaving a 1/8 inch of red on the rind.
Take a potato peeler and cut off all the outer green skin.
Cut the strips in to 1/2 inch cubes and put them in a sterilized
quart or pint jars leaving a good inch head space at the top.
Make the brine below....
Brine:
1 cup of water
1 & 1/2 cups of (white) or (apple cider) vinegar
1 & 1/2 cups of white sugar (maybe 2 cups)
1 tsp. whole black peppercorns
1/2 tsp. red pepper flakes
3 tbsp. Kosher salt
(You can also add 2 tsp. coriander seeds) (I forgot)
(Apple Cider Vinegar has a bit more bite and the white vinegar
is a bit smoother... especially when you use 2 cups of sugar.)
Mix and bring to a boil and simmer for one minute...
Remove from the heat and let cool for a couple minutes
then add 1 cup of ice cubes and stir until they are gone.
I only used 1 cup of water at the top of the recipe because
this one cup of ice will melt down to 1/2 water and help cool
the brine to warm.
Pour the still very warm (not hot) brine over the cubed rind
and twist the lids on pretty snug.
Now turn the jars upside down and store in the refrigerator for
1 to 4 days.... how ever long you can stand it... but they are really good starting the next day.
Keep them in the refrigerator but... because of the salt and vinegar
they will last 3 or 4 weeks easy! (They will be gone before that!)
Enjoy!
P.S. I just made a new batch with 1 & 1/4 cup white vinegar
and only 1/4 cup of apple cider vinegar, 2 cups of sugar and
1 tbsp. of good old pickling spice. It was really good as well.
Not quite the bite of all apple cider vinegar ... try them both!
Watermelon pickles! #pickle #tastetest #picklerecipe #watermelonrind
Grandma's Sweet Pickled Watermelon 1935 Recipe - Old Cookbook Show
Grandma's Sweet Pickled Watermelon 1935 Recipe - This recipe for how to pickle watermelon uses the rind of the watermelon in a sweet and sour spice syrup. The green watermelon skin is peeled away and the white watermelon rind is pickled. This is from the 1935 'Wilken Family Home Cooking Album'
Ingredients:
4 cups sugar
2 Tablespoons cinnamon
1 Tablespoon whole clove
2 cups vinegar
watermelon rind
Method:
Pare the watermelon rind.
Cut it into 2 inch squares and cook it in boiling water until it is tender.
Put the vinegar, sugar, and spices into a preserving kettle, boil the mixture ten minutes and then cook it slowly for about two hours or until the syrup is thick.
Add the melon rind and simmer it about one hour.
Put into jars.
#LeGourmetTV #GlenAndFriendsCooking
Old Fashioned Southern Watermelon Rind Pickles
Hello and welcome to Old Ways Gardening and Prepping. ???? Would like to welcome you to my backyard underneath the canopy awaiting the arrival of Ida. Just beyond thankful for the cooler temperatures as well as a much needed rain. Just wish both could have came without all the destruction in its pathway.
Today I will be showing you how to make a old Southern traditional treat called watermelon rind pickles. They are amazing and I love them. They are a mixture of a little hint of sweetness, a little hint of vinegar and the wonderful aroma of the spices used. It is a very simple recipe it just takes some time to make it. Most of all your good traditional homemade recipes take a little love and time.
Southern Watermelon Rind Pickles
First soaking brine:
1 large watermelon, red inside removed
2 quarts of water
1/2 cup of salt, iodine free
For the pickling brine:
3 cups sugarcane sugar
2 cups water
2 cups apple cider vinegar
1 TBsp. Cinnamon, heaping
1/4 cup fresh grated ginger or 1 TBsp. dried ginger
1/2 tsp. Powdered cloves dried
1/2 tsp. Ground allspice
1 large lemon cut in half, seeds removed and thinly sliced or lemon juice concentrate the equivalent of 1 large lemon
Hope this video encourages you to also make your own homemade watermelon rind pickles. If you have any questions please feel free to ask them in the comments section below. Everyone take care and be safe in the pathway of this storm. May you have a blessed day.
Blessings,
Teresa
#homemadesouthernwatermelonrindpicklesrecipe #itsasouthernthang #oldtraditionalsouthernrecipes #howtomakewatermelonrindpickles #selfsufficiency
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WASTE NOT, WANT NOT! Depression Era recipe for WATERMELON RIND PICKLES
A favorite recipe from my grandmother! During the Great Depression, food was not wasted. Something was created from every part of food! Hope you enjoy this “throwback in time” and it also becomes a favorite of yours!! + dehydrate the watermelon for a fruit roll up candy that all will enjoy!! Nothing goes to waste! I’ll put the recipe down below in the morning after this has uploaded!
Recipe:
We only had 1/2 of a large watermelon, so I cut that up and used the rind from the 1/2.
8 cups Apple Cider Vinegar
6 cups water
Bring to a boil, add bag of spices when quite hot:
2T Whole Allspice
1T Cloves
2 or more pieces of stick Cinnamon
1T Mace
2 pieces of peeled Ginger
At boiling point, add 8 cups of Sugar, 3 or more thinly sliced Lemons and 2 teaspoons of Salt.
Pour over rind and let sit overnight in refrigerator.
Day 2 - Pour entire mix into pan and bring to a boil. Once boiling, remove the rind and place into Jars, put a stick of cinnamon down into each jar as well as 3/4 of a teaspoon of pickle crisp.
Let the brine, spice bag and lemons lightly boil for about 10 minutes, stirring. Remove spice bag and lemons, discard.
Ladle brine into jars leaving 1/2 inch head space. Place hot jars into water bath canner. Put on the lid. Once boiling, process for the recommended time for your altitude! Turn off heat, remove lid and let the jars sit for 5 minutes. Transfer jars to a towel on the counter, and let cool untouched for 12-24 hours.
If any jars do not seal, move that jar to the refrigerator, once cooled, and enjoy immediately!!
(My grandmother would be proud! The pickles turned out FABULOUS!!) ????