Friday, June 28, 2013
Pickled Watermelon Rind Recipe
Pickled Watermelon Rind
1 qt/2 lb watermelon rind
1/3 C salt
6 C water
1 tray of ice cubes
1/2 tsp powdered ginger
2 C sugar
1 C brown sugar
2 Tbsp honey
1 1/2 C Apple Cider vinegar
1 C water
3 star anise
8 whole cloves
2 cinnamon sticks, broken in half
1/2 lemon, thinly sliced with seeds removed
Trim the pink flesh and outer green skin from thick watermelon rind. Cut into 1/2 inch squares. Cover with brine made by mixing the salt with 6 C cold water. Add ice cubes. Let stand 3 to 4 hours.
Drain; rinse in cold water. Cover with cold water, add powdered ginger and cook until fork tender, 5-10 minutes (do not overcook). Drain.
Combine sugar, vinegar, water, and spices (tied in a clean, thin, white cloth). Boil 5 minutes and pour over the watermelon; add lemon slices. Let stand overnight in the refrigerator.
Heat watermelon in syrup to boiling and cook slowly 30 min to 1 hour, until rind is transparent. Pack hot pickles loosely into clean, hot pint jars. To each jar add 1 piece of stick cinnamon and evenly distribute spices from spice bag; cover with boiling syrup, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed.
Boiling water bath process for 10 minutes
Makes 2 pints
(adapted from: http://nchfp.uga.edu/how/can_06/watermelon_rind.html
with influences from: http://blog.fatfreevegan.com/2011/06/watermelon-rind-preserves.html
[06-28-13] Only had about a pound and a half of rind (saved up in the freezer), but mostly kept measurements the same (only used 4C water for salt soak), had about a cup of leftover syrup. forgot to add ginger to the boiling water step. Haven't tried any rind yet, but syrup is pretty yummy. Not entirely sure that the overnight syrup soak is necessary, may skip it next time, but nice to know I can use it if I'm short on time.