Water Mellon Rind Recipe ( New Recipe )?

Question

oooooops I forgot to mention this ladys,so sorry
the "Water Mellon Rind Pickles"' recipe I am looking for is this.
Very old of course...but the > Red Part of watermellon is on the water mellon rind pickles,I saw my grandmothers this way,and hers were long wide strips too,in long tall canning jars.
This is the recipe I want this recipe,grandma
did alot of canning,and I miss her so much.Eating and making her recipes calms me down.

nashvillesongwritersinger at yahoo. com

Answer 1

here's a few recipes for you i hope it all works out and good luck to you. hope it finds it's way to your best answer.


Watermelon Rind Pickles

2 lbs of watermelon rinds
4 cups of sugar
2 cups of white vinegar
2 cups of water
1 lemon thinly sliced
2 Tablespoons of cinnamon
1 Tablespoon of whole cloves
Trim dark gr. and pink parts from rind. Cut rind in 1 inch cubes. Fill pot
with 1 qt. water and 1/4 cup of salt and weight down with plate. Soak
overnight.
Cook in salt next morning until just tender; drain
Combine sugar, vinegar, water, lemon and spices tied in bag. Simmer 10
minutes, remove spice bag; add watermelon rind. Simmer until clear. Fill hot
sterilized jars to 1/2 inch from the top. Seal- makes 3 pints.




PICKLED WATERMELON RIND
The Colonial Williamsburg Tavern Cookbook
by Colonial Williamsburg Foundation

Portuguese traders took watermelons from Africa to Europe before the first English voyages to the New World. Early settlers carried watermelon seeds across the Atlantic. The fruit was growing in Virginia gardens by 1615.
Whether whole or ground, cloves have been an important ingredient since ancient times. whole cloves are a common pickling spice in american cookery and are also used in mulled cider and wine. ground cloves appear in dishes that range from stews to sweets.
Makes 4 Pints


Ingredients
• 1 large watermelon
• 1/2 cup salt
• 2 1/2 cups cider vinegar
• 2 cups sugar
• 1 tablespoon whole cloves
• 1 tablespoon allspice
• 2 cinnamon sticks, broken into pieces
• 4 (1-inch) pieces fresh ginger


Directions
Cut the rind from the watermelon, reserving the flesh for another use. Trim off the green skin and cut the rind into 1-inch pieces. (There should be about 8 cups trimmed rind.)

In a large pot, place the rind and pour in enough cold water to cover. Bring to a boil over high heat, then drain at once. Rinse under cold running water and return the rinsed rind to the pot. Repeat this procedure and transfer to a large bowl.

Mix the salt with 6 cups cold water and stir until dissolved. Pour over the rind and let stand for 6-8 hours. Drain in a colander and rinse well under cold running water.

In a large nonreactive saucepan or preserving pan, combine the vinegar and sugar. Pour in 1 cup cold water and stir over medium heat until the sugar has dissolved. Tie the cloves, allspice, cinnamon, and ginger in a square of cheesecloth. Add to the vinegar mixture and increase the heat to high. Bring to a boil and boil for 5 minutes. Add the watermelon rind, reduce the heat to low, and cook until the rind is clear and the syrup is thickened, 45 minutes-1 hour. Remove and discard the bag of spices.

Pack the rind in preserving jars and seal while hot. Cool to room temperature. Store in a dark cool place for 2-3 weeks before serving.




Watermelon Rind Pickles
As for the watermelon rind pickle recipe you will find below, you may be shocked. They're actually quite good! These make a unique and novel gift - or you could make a huge batch and sell them at a local flea market with samples laid out for your booth visitors. They'll buy them up - once just for the novelty, but twice for the great tasting pickles these make.

This recipe makes 3 pints and requires the rind of one medium watermelon.

Ingredients:

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 of Watermelon Rind Pickles
Store jars in a cool, dark place and let set for 6-8 weeks before opening. Consume within 8 months



Watermelon Rind Pickles/Preserves



I have made watermelon rind pickles, which are in a thick sweet syrup. The following recipe, which is like my recipe, is called preserves.

You only use the white part of the rind. The rind is hard and has to be pre-cooked in boiling water for a long time (you would think that watermelon rind would be soft!) Be sure too cook the rind long enough to soften it in the boiling water, Do not cook the rind too long in the syrup, or it will get tough and leathery, instead of more tender.

Your finished product will be an old fashioned delight that you won't find in stores!

Susan Thigpem, editor

WATERMELLON RIND PRESERVES

1 lb Watermelon cubes
2 ts Water
2 tb Lime (calcium oxide)
2 c Sugar
1 qt Water
1/2 Lemon, sliced

1. Soak melon in limewater for 3+ 1/2 hours. Drain.
2. Soak in clear water for 1 hour. Drain.
3. Cover with water and boil for 1+ 1/2 hour. Drain.
4. Make syrup of 2 cups sugar and 1 quart water.
5. Add rind and boil for 1 hour.
6. As syrup thickens add lemon [half for each lb. of melon].
7. When syrup is thick and rind clear, pack in hot, sterilized jars, top with syrup and seal

Answer 2

1 (8-lb) piece watermelon (flesh and rind)
1 1/2 cups cider vinegar
1 1/2 cups water
2 cups sugar
1/4 cup minced peeled fresh ginger
2 tablespoons minced small hot green chile, such asThai or serrano (including seeds)
1 1/2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon black peppercorns, coarsely crushed with flat side of a large knife


Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.

Cooks' note:
Chutney keeps, covered and chilled, 1 month.

Makes about 3 cups.

Answer 3

Home Cooking
Watermelon (Rind) Pickles Recipe
Ingredients
4 quarts prepared (see instructions) watermelon rind
2 Tbsp salt
4 cups white vinegar
8 cups sugar
3 cinnamon sticks, broken
1 Tbsp whole cloves
1 (1-inch) piece gingerroot (optional)


Instructions
To prepare watermelon rind, cut rind into 2- x 1-inch pieces. Trim green skin and pink flesh from rind.

Place prepared rind in large kettle and add salt and enough boiling water to cover. Simmer until tender. Drain and chill rind in very cold water at least 1 hour or overnight in refrigerator. Combine vinegar, sugar and mixture of cinnamon, cloves and gingerroot tied in cheesecloth. Bring to boil and boil 5 minutes. Drain watermelon rind and add to syrup. Simmer until rind becomes translucent, about 10 minutes. Remove and discard spices.

Pack rind and syrup into hot sterilized quart jars, leaving 1/4-inch head space. Adjust lids and process in boiling water bath 20 minutes.

Yield: 4 quarts

Credits

Answer 4

Slippery Jack Recipe

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

PICKLED WATERMELON RIND - 4 servings

8 lb Watermelon Rinds
1 Gallon Cold Water
1 Tablespoons Salt
6 Cup Sugar
6 Cup Light Corn Syrup
1 Quart Water
1 Quart Cider Vinegar
8 Sticks Cinnamon
1 Lemon; Sliced

This recipe makes about 4 Quarts. You will need a large mixing bowl or new, clean plastic dish pan or pail and a cheesecloth spice bag, in addition to the basic equipment for boiling water bath canning.

1) Cut all green and pink portions off watermelon rind and cut in 1 inch chunks. Put in large mixing bowl or new, clean, plastic dish pan or pail.
2) Dissolve salt in water and pour over rind cubes. Add more water, if necessary, to cover cubes. Let stand 6 hours or overnight.
3) Organize and prepare ingredients, equipment, an work area.
4) Drain rind and rinse.
5) Put in large preserving kettle or saucepan and add water to cover.
6) Simmer until rind is tender, about 20 minutes. Drain and set aside.
7) Measure sugar, corn syrup, water, and vinegar into preserving kettle and heat to boiling. Meanwhile tie spices in cheesecloth bag and add to kettle along with lemon. Boil 10 minutes.
8) Add rind to spice syrup and simmer until rind is transparent. Remove spice bag.
9) Pack watermelon rind into hot jars to within 1/4 inch of tops. Pour hot syrup into jars to within 1/4 inch of tops.
10) Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional hot syrup, if needed, to bring to within 1/4 inch of tops.
11) Wipe tops and threads of jars with a damp clean cloth.
12) Put on lids and screw bands as manufacturer directs.
13) Process in boiling water bath for 10 Minutes http://www.astray.com/recipes/?show=Pickled%20watermelon%20rind

Answer 7

All these recipes are great, my grandmother called these "Slippery Jacks" and you can make them with overripe cucumbers (they turn yellow and get really large).