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Geeeeesh....

Posted By: Joe Ames
Date: Sunday, September 9, 2001 at 7:25 p.m.

In Response To: pickled watermelon rind (Linda)

Hi Linda,

Sorry to hear about the pickles. :-(
It's been a long, long time since I have made any, so I really can't comment.

Here are a few assorted recipes for you to look at, maybe you can figure out what went wrong?

Hope this helps

Joe

-- WATERMELON RIND PICKLE
1 lb. lime
10 lbs. watermelon rind
4 or 5 pieces ginger root (opt.)
1 tbsp. whole cloves
1 tsp. cinnamon
1 tbsp. allspice
1/2 gal. cider vinegar
6 lbs. sugar

Prepare lime as directed. Peel and soak rind overnight in lime water. Drain. Cover with salt water. Boil 2 minutes. Drain. Cover with water. Add ginger (optional). Boil 20 minutes. Drain. Tie spices in bag. Make syrup of vinegar, sugar and spices. Add syrup to rind. Boil 20 minutes longer. Place rind in sterilized jars. Boil syrup 20 minutes longer, then fill jars with syrup and seal.

-- MAMA ODELL'S WATERMELON PRESERVES
Rind of watermelon
Slightly less 1/4 c. salt
2 qts. cold water
Juice of 2 lemons
Ginger (very little)
Cinnamon
8 c. water
4 c. sugar
8 c. water

Cut green outer skin off melon. Cut in 1 inch pieces. Place in large kettle with salt and 2 quarts water. Let stand overnight. Drain and wash pieces. Cover with 8 cups water and let stand 2 hours to soak out salt; drain. Sprinkle with ginger and cinnamon and cook until tender; drain. Mix sugar, lemon juice and 8 cups water. Cook until watermelon turns clear. Pack and seal in sterilized jars.

-- SPICED WATERMELON RIND
*10 c. (1" cubes) prepared watermelon rind
4 c. granulated sugar
6 (3") cinnamon sticks
2 tbsp. whole cloves
Salt water (2 qt. water plus 6 tbsp.salt)
2 c. distilled white vinegar
2 tbsp. whole allspice

Soak rind overnight in salt water. Drain; cover with fresh water. Cook until tender; drain. Combine sugar and vinegar in saucepot; heat to boiling. Add spices tied in cheesecloth bag, then rind. Simmer about 45 minutes or until rind is transparent, stirring occasionally. Remove spice bag. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of top making sure vinegar solution covers rind. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 3 pints. *To prepare rind, trim outer green skin and pink flesh.

-- SLICED WATERMELON RIND
10 c. watermelon rind
4 c. granulated sugar
2 c. distilled white vinegar
2 tbsp. whole allspice
Salt water (2 qt. water and 2 tbsp.salt)
6 (3 inch) cinnamon sticks
2 tbsp. whole cloves

Soak rind overnight in salt-water. Drain; cover with fresh water. Cook until tender; drain. Combine sugar and vinegar in saucepot. Heat to boiling. Add spices tied in cheesecloth bag, simmer about 45 minutes until rind is transparent stirring occasionally. Remove bag. Continue simmering while quickly packing one clean hot jar at a time. Make sure vinegar solution covers rind. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 3 pints. To prepare rind, trim outergreen skin and pink flesh. Some cause happiness wherever they go; others whenever they go.

-- HOLIDAY WATERMELON PICKLES
Rind of lg. watermelon (about 5-7 lb.)
6 c. sugar
1 tbsp. w. cloves
2 1/2 c. vinegar
1 thinly sliced lemon
4 sticks cinnamon
Cheesecloth
Red-green food coloring
Salt (4 tbsp. per qt.)
1 tsp. cassia bud/or mustard seed

Peel green skin and remove all pink meat. Cut into 1 inch cubes and soak overnight in salt solution. Drain and rise. Cover rind with fresh water and cook until almost tender (about 1 hour). Drain and add to heated syrup of vinegar and sugar mixture with spices in cheesecloth bag. Simmer until rind is transparent. Pack in hot sterile jars. Add red-green drops of coloring. Seal. Chill before serving.

-- WATERMELON PICKLES
Rind of 1 lg. or 2 sm. watermelon
Salt
8 c. sugar
4 c. cider vinegar
2 tbsp. whole cloves
5 sticks cinnamon
2 tbsp. whole allspice

Peel and remove all green, red and pink portions from watermelon rind. Cut rind into 1-inch cubes or slices. Cover and soak at room temperature overnight in a salt solution made from 1/4 cup salt to 4 cups water. Next day drain thoroughly. Cover with clean, cold water and simmer until rind is almost tender. Drain thoroughly. Combine sugar and vinegar in large kettle. Tie spices in cheesecloth and add to mixture. Bring to a boil and simmer, uncovered, 5 minutes. Let mixture cool about 15 minutes. Add drained watermelon rind and simmer until rind is clear and translucent. Discard spice bag. Pack immediately into clean hot pint jars, leaving 1/8 inch headspace. Seal immediately. Process 5 minutes in boiling water bath.

-- WATERMELON PICKLES
7 lbs. watermelon rind, thick rind is best

Trim off rind and pink part of watermelon. Cut rind into 1" cubes. Add rind to a mixture of 1 gallon water, 1/4 cup plaked lime (pickling lime you buy at the grocery). Let rind soak overnight. In the morning drain cubes and wash several times in cold water. Cover with cold water and let set 3 hours. Drain, cover with cold water and bring to a boil and cook until tender, but not soft. Drain. Measure 7 cups sugar, 2 cup distilled white vinegar, 1/2 teaspoon oil of cloves and 1/2 teaspoon oil of cinnamon; bring to a boil; pour over rind. Let stand overnight. In the morning, drain off syrup; bring to a boil and pour over rind. The third morning heat rind and syrup. Pack in hot sterilized jars. Makes 8 pints. The oil of cinnamon and cloves keeps the rind clear and transparent. If you want to make it red, add drop of red food coloring and 1/2 cup cinnamon candies.

-- WATERMELON RIND PICKLE
Watermelon rind
1 tbsp. pickling lime
1 qt. water
7 c. sugar
2 c. white vinegar
1/4 tsp. oil of clove
1/2 tsp. oil of cinnamon
Red or green food coloring (optional)

Peel and cut the watermelon rind into 1 inch cubes. Soak, covered in lime and water mixture for 2 hours or overnight. Wash well and drain. Cover watermelon with water and bring to boil, uncovered. Cook until transparent or until tender (about 30 minutes). Drain. Bring last 5 ingredients to boil to make syrup and cook about 10 minutes. Pour over rinds. Put in sterile jars and seal.

-- WATERMELON RIND PICKLES
4 qts. watermelon rind
2 tsp. salt
Water to cover

--MAKE SYRUP:--

2 c. sugar
1 c. vinegar
Mixed spices
2 tsp. cinnamon
2 lemons, cut fine, if desired

Pare and slice watermelon rind. Add salt, enough water to cover. Boil until tender. Drain overnight in colander. Cook syrup slowly 15 minutes. Put rind into hot jars. Cover with hot syrup. Seal.

-- WATERMELON RIND PRESERVES
4 lb. watermelon rind (white part)
6 lemons, sliced and seeded
9 c. sugar
2 tsp. allspice

Peel, trim and cut watermelon rind into cubes. Put rind into large pan, pour sugar over it and let stand overnight in the refrigerator or any cool place. Sprinkle allspice and lemon slices over the rind and sugar. Boil and stir until rind is tender. Pack in hot sterilized jars and seal immediately.

-- PICKLED WATERMELON RIND
2 lbs. watermelon rind
4 c. sugar
2 c. white vinegar
2 c. water
1 lemon, thinly sliced
2 tbsp. cinnamon sticks
1 tbsp. whole cloves

Trim dark green and pink parts of rind; cut rind in 1 inch cubes. Soak overnight in salt water (1/4 cup coarse-medium salt to 1 quart water) drain; rinse and cover with cold water. Cook until tender; drain. Combine sugar, vinegar, water, lemon, and spices tied in a bag. Bring to a boil and simmer 10 minutes. Add watermelon rind. Simmer until clear. Fill hot, sterilized jars to 1/2 inch from top. Seal. Makes 3 pints.

-- 3 DAY WATERMELON PICKLES
8 qts. watermelon rind (7 lbs.)
Salt solution (see below)
7 c. sugar
2 c. 5% acid strength vinegar
1/4 tsp. oil of cloves (or 1 tbsp.whole cloves)
1/4 tsp. oil of cinnamon (or 3 sticks cinnamon)
Red food coloring (opt.)

Choose a melon with thick, firm rind. Trim off outer green skin and pink flesh leaving very thin line of pink. Cut in 1" pieces. Place in 2 gallon crock. Cover rind with salt water solution (1/4 cup salt to 1 quart water) and soak for 2 hours. Drain; rinse. Place rind in 4 quart kettle, cover with water (cold), bring to a boil; cook until tender, about 10 minutes; drain. Place in 2 gallon crock. Combine sugar, vinegar and spices (if using whole spices, tie in cheesecloth bag); heat to boiling. Add food coloring if desired. Pour over rind. Let stand overnight at room temperature. Drain off syrup; heat syrup to boiling and pour over rind. Let stand overnight. Heat rind in syrup. Remove spice bag. Pack rind into 8 sterilized hot pint jars; cover with syrup, filling to within 1/4" of jar top; wipe jar rims, adjust lids. Process in boiling water bath for 5 minutes, start to count the processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self sealing type. Makes 8 pints. NOTE: If you like a strongly spiced pickle, increase all of cloves and oil of cinnamon to 1/2 teaspoon each. They are worth the effort!

Messages In This Thread

pickled watermelon rind
Linda -- Wednesday, September 5, 2001 at 3:55 p.m.

Geeeeesh....
Joe Ames -- Sunday, September 9, 2001 at 7:25 p.m.

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