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
http://www.cinnamonspiceandeverythingnice.com/watermelon-rind-pickles/ )

[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.

Melon Jam Recipes

(it should be noted that these recipes would probably have a higher star rating if I actually liked melon)


Honeydew Ginger Jam


2 1/2 C Melon, chopped
1/2 C 1 Tbsp Honey
1/2 1/3 C Sugar
2 3Tbsp Lemon juice
Zest of 1/2 Lemon
1 Tbsp finely chopped ginger
1/4 tsp Ground ginger powder
4 tsp Low sugar pectin

Combine melon, lemon juice, zest and ginger, bring mixture to a boil and simmer for about 10 minutes, stirring frequently, mashing the melon with the back of your spoon as it softens.

Stir in pectin and bring to a hard boil, add honey and sugar bring back to a full rolling boil for 1 minute.

Spoon into prepared jars and boiling water bath process for 10 minutes.

Makes 1 half pint

(Inspired by:
 http://www.cooks.com/rec/view/0,1623,145189-240193,00.html
http://passionfruitgarden.com/2013/03/31/melon-ginger-lemon-jam/ )






Vanilla Cantaloupe Jam


2 C Cantaloupe, chopped
1 C Sugar
1 1/2 tsp Vanilla
Zest of 1/2 1 lemon
1 2 Tbsp Lemon juice
4 tsp 1 Tbsp Low sugar pectin

Combine melon, lemon zest and juice, simmer for about 10 minutes, mashing melon with the back of your spoon as it softens.

Stir in pectin and bring to a full rolling boil.

Add sugar and bring back to a full rolling boil for 1 minute.

Remove from the heat and stir in vanilla.

Spoon into prepared jars and boiling water bath process for 10 minutes

Makes 1 1/2 half pints.

(Inspired by Cantaloupe Jam with Vanilla from Food in Jars)


(05-12-13) forgot to taste the cantaloupe jam before washing the pot, but smelled divine.  Honeydew jam was too sweet, to honey, not enough honeydew and ginger, so I've marked planed changes in blue.
(05-13-13) the small jar of Vanilla Cantaloupe didn't seal so got to try some this morning.  very melon-y but a touch too much vanilla.  once again, alterations marked in blue.
(7-12-13) finished the small jar of vanilla cantaloupe the other day, I have to admit it grew on me, maybe not my first choice, but definitely a good jam.