Candied Watermelon Pickles Recipes

SWEET-AND-SPICY PICKLED WATERMELON RIND

Steps:

• Trim the green skin off 1/4 small watermelon. Remove all but 1/4 inch red fruit from the rind; cut the rind into 1/2-inch pieces. Pack into a 1-quart jar. Combine 3/4 cup each apple cider vinegar and water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons coriander seeds, 1/2 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour over the rind; let cool. Cover and refrigerate at least 4 hours and up to 1 week.

WATERMELON RIND CANDY

Steps:

• Bring the water and salt to a boil in a large, enamel stockpot over high heat. Add the watermelon rinds, and return to a boil. Cook for 20 minutes, then drain the rinds in a colander. Bring the vinegar to a boil with 6 cups of sugar. Remove from the heat, stir in the watermelon rinds, cover, and let stand overnight.
• The following day, remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 4 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight.
• On day 3, repeat the process above, using only 2 cups of sugar: remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 2 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight. Repeat step 3 every day for 6 more days.
• On day 10, sterilize the canning jars, rings and lids in boiling water. Pack the watermelon rinds into sterilized jars, making sure there are no spaces or air pockets on the sides. Add two cloves and one cinnamon stick to each jar. Return the syrup to a boil, and fill the jars to within 1/4 inch of the top. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, cover the pot, and process for 10 to 15 minutes. Remove the stockpot from the heat, and let the jars stand in the water for 2 hours off of the heat.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for 2 weeks before opening.

CANDIED DILL PICKLES

Steps:

• Stir sugar and cider vinegar together in a large bowl until the sugar is dissolved. Add pickle slices and stir to coat. Pour into a jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

CANDIED WATERMELON PICKLES

Steps:

• 1. Trim dark green and pink parts of rind; cut rind in 1-inch cubes, Soak overnight in salt water-1/4 c. salt to 1 qt. water; drain ;rinse and cover with cold water.
• 2. Cook just tender; drain. Combine sugar, vinegar, water, lemon and spices tied in a bag. Simmer 10 minutes. Remove spice bag; add watermelon pieces. Simmer until clear. Fill hot, sterilized jars to 1/2 inch from top. Seal.
• 3. boiling water bath for 15 minutes
• 4. NOTE: Instead of 4 c. sugar I used: 1 1/4c. corn syrup and 2 3/4 c.sugar

WATERMELON RIND PICKLES

Steps:

• Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well., In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks., Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Add a remaining cinnamon stick to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

CANDIED WATERMELON RIND

Steps:

• Place watermelon rind in a deep pot and add the sugar.
• Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
• In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
• Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
• Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
• While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).

WATERMELON PICKLES

Steps:

• Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
• Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
• Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
• Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.