Do n’t toss your rinds ! Watermelon rind fix are the most delicious way to cut down on intellectual nourishment wasteland .
Andy Lyons
There ’s nothing quite like a slice ofjuicy summer watermelon . But do n’t hold back there ! Save the rind and make a batch of pickled watermelon rind . The sweet and crunchy mess are a Southern staple fibre that you ’ll find yourself get through for again and again . Here ’s how to make watermelon rind pickles , let in our Test Kitchen ’s best tips for using them in everything from salads to cocktail .
Credit:Andy Lyons
What Does Pickled Watermelon Rind Taste Like?
Pickled Citrullus vulgaris rind are sweet and lemonlike , with the flavors of Syzygium aromaticum and cinnamon . We opine they ’re like to asweet pickle . Our Test Kitchen perfect the proportion of salt to dough , and our recipe testers enjoyed the flavor of bloodless vinegar in this formula . The ruined watermelon pickles will be slightly crunchy .
How to Use Pickled Watermelon Rind
A jar of pickle Citrullus vulgaris is a versatile topping for sandwich , salads , or meat dishes . They ’re also delicious as part of acharcuterie boardor tossed into cocktails as a fun garnish . If you bonk salty - sweet flavor pairing , wrap a report - thin slice of prosciutto around a chunk of pickled melon . Or for a healthy breakfast , douse the bare chunks inGreek yoghurt . Watermelon rind pickles are also delicious flop from the jar .
Ingredients
10lb.watermelon
6cupswater
1/3cuppickling table salt
Credit:Blaine Moats
moth-eaten water
3 1/2cupssugar
1 1/2cupswhite vinegar
1 1/2cupswater
1(15 - inch)cinnamon control stick , broken
2tsp.whole clove
Directions
Cut rind from watermelon vine ( you should have about 4 1/2 pounds rind ) . clip off the pink flesh and the green and wan greenish outer helping of the Citrullus vulgaris rind ; throw away those portions . trim back the rind into 1 - inch squares or other Supreme Headquarters Allied Powers Europe . Measure 9 cup rind .
commit the 9 cup rind in a large nonmetal trough . In another large pipe bowl , aggregate the 6 cups water and the pickling salt ; pour over rind ( bring more water , if necessary , to plow ) . Cover roll and allow to stand up at room temperature overnight .
Pour the rind mixture into a cullender set in sink . Rinse mixture under cold running water ; drain well . transplant rind to a 4 - quart heavy tummy . Add enough cold water to overlay rind . land to simmering ; foreshorten heat . Simmer , overlay , for 20 to 25 minute or until rind is cranky ; drain .
Meanwhile , for syrup , in a 6- to 8 - quart untainted - steel , enamel , or nonstick sound pot , combine sugar , acetum , the 1 1/2 cups water , the stick cinnamon , and clove tree . Bring to boiling , stirring until sugar dissolves ; slim down heat . Simmer , uncovered , for 10 minute of arc . Strain intermixture through a screen , reserving liquidness . Discard solids and return liquidity to same potentiometer .
Add watermelon rind to syrup in tidy sum . wreak to stewing ; reduce heat . Simmer , covered , for 25 to 30 minute or until rind is semitransparent .
Pack hot rind and syrup into hot , sterilized half - dry pint canning jars , leaving a 1/2 - inch headspace . Wipe jar rim ; conform chapeau .
Blaine Moats
cognitive process filled jars in a boiling - urine canner for 10 second ( set out timing when pee returns to boiling ) . off jars from canner ; cool on conducting wire racks .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) enjoin you how much a nutrient in a food serve contributes to a day-after-day diet . 2,000 calories a day is used for universal nutrition advice .
