Spiced Watermelon Rind Recipes

SPICED WATERMELON RIND

Steps:

• Place watermelon chunks in large dishpan or crock.
• Combine salt with 2 quarts of water and pour over the watermelon. Let it set overnight.
• Drain and rinse with fresh water and then drain again.
• Place watermelon in a large saucepan, add fresh water and cook until tender. Drain.
• Meanwhile, combine sugar, vinegar, 1 1/2c water and spices. Bring to a boil and pour over the cooked and drained watermelon. Let it set overnight.
• Drain watermelon, reserving the syrup. Bring the reserved syrup to a boil and pour over the watermelon. Let it set again overnight. Repeat this process for 3 days.
• On day 3, cook the watermelon and syrup together for 3 minutes. Then pour into hot sterilized jars and seal using cold bath method.

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 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.

PICKLED WATERMELON RINDS

Steps:

• In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
• Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
• Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
• Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar's rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.

SPIKED WATERMELON

Steps:

• Cut a hole in the top of the watermelon, wide and deep enough to insert a funnel.
• Pour as much vodka through the funnel as can be absorbed (1/2 cup to 1 cup), remove the funnel and replace the watermelon plug, Let sit for 4 hours and again, pour is as much vodka as can be absorbed, Repeat the process until all the vodka has been absorbed, (eventually all the vodka WILL be absorbed).
• Refrigerate and serve well chilled.
• When it's time slice it up and enjoy.
• NOTES: You can also use a food injector, this works well or you can cut a hole big enough to hold the neck of a fifth of vodka, allow it to sit 6-12 hours, 24 being better, serve with the bottle sticking out of the watermelon, You can experiment with liquors, I have heard rum works well too.