How do you make watermelon rind preserves?!


Question: Old Fashion Watermelon Rind Preserves
Ingredients:
1 pound watermelon rind
5 quarts water
1/2 cup salt
2 cups granulated sugar
1 lemon, sliced
1 cinnamon stick, about 2 inches long
1 teaspoon whole cloves
Instructions:
Peel the skin from the rind and scrape the rind clean of any flesh. Cut the rind into 1/2-inch cubes. Combine 4 quarts of the water and the salt in a large bowl and stir to dissolve the salt. Add the rind and let soak overnight at room temperature.
The next day, drain the rind. Place it in a stainless-steel or other nonreactive saucepan with 2 cups of the remaining water and bring to a boil over high heat. Lower the heat and simmer until the rind is just tender when pierced with a fork, about 50 minutes. Drain well and set aside.
In a saucepan large enough to hold the rind eventually, combine all the remaining ingredients, including the remaining 2 cups water. Bring slowly to a boil, stirring to dissolve the sugar. Boil until the sugar dissolves and a syrup forms, about 5 minutes. Add the rind and cook over low beat until it becomes transparent, about 30 minutes.
Using a slotted utensil, remove the rind pieces and pack them tightly into hot, clean, dry jars with sealable lids. Ladle the hot syrup into the jars, filling the jars to within 1/2 inch of the rims. Using a damp cloth, wipe the rims clean. Cover with the lids and process for 30 minutes in a hot-water bath.
Remove the jars and let them cool 12 hours or overnight. Check for a complete seal.
Store the sealed jars in a cool, dark place. The preserves will keep for up to 1 year. Once opened, keep refrigerated. Store any jar lacking a good seal in the refrigerator for up to 2 weeks.

Yield: Makes 2 to 3 pints.

nfd?


Answers: Old Fashion Watermelon Rind Preserves
Ingredients:
1 pound watermelon rind
5 quarts water
1/2 cup salt
2 cups granulated sugar
1 lemon, sliced
1 cinnamon stick, about 2 inches long
1 teaspoon whole cloves
Instructions:
Peel the skin from the rind and scrape the rind clean of any flesh. Cut the rind into 1/2-inch cubes. Combine 4 quarts of the water and the salt in a large bowl and stir to dissolve the salt. Add the rind and let soak overnight at room temperature.
The next day, drain the rind. Place it in a stainless-steel or other nonreactive saucepan with 2 cups of the remaining water and bring to a boil over high heat. Lower the heat and simmer until the rind is just tender when pierced with a fork, about 50 minutes. Drain well and set aside.
In a saucepan large enough to hold the rind eventually, combine all the remaining ingredients, including the remaining 2 cups water. Bring slowly to a boil, stirring to dissolve the sugar. Boil until the sugar dissolves and a syrup forms, about 5 minutes. Add the rind and cook over low beat until it becomes transparent, about 30 minutes.
Using a slotted utensil, remove the rind pieces and pack them tightly into hot, clean, dry jars with sealable lids. Ladle the hot syrup into the jars, filling the jars to within 1/2 inch of the rims. Using a damp cloth, wipe the rims clean. Cover with the lids and process for 30 minutes in a hot-water bath.
Remove the jars and let them cool 12 hours or overnight. Check for a complete seal.
Store the sealed jars in a cool, dark place. The preserves will keep for up to 1 year. Once opened, keep refrigerated. Store any jar lacking a good seal in the refrigerator for up to 2 weeks.

Yield: Makes 2 to 3 pints.

nfd?

WATERMELON RIND PRESERVES
1 lb Watermelon rind
2 c Water
2 c Sugar
1 Lemon, sliced
1 Cinnamon stick
1 t Whole cloves
Skin the rind and scrape it clean of any red flesh.
Cut the rind into half-inch cubes. Soak overnight in a
solution of 1 gallon water and 1/2 cup salt.
Drain rind and cook in fresh water for about 50
minutes, or until just tender when pierced with a
fork. Drain well and set aside.
To make the syrup, combine the remaining ingredients
in a pan large enough to hold all the rind. Bring to a
boil and cook for 5 minutes. Add rind and cook until
it turns transparent, about 30 minutes. Pack into
clean glass jars, cover with hot syrup and seal. Store
in the refrigerator for up to 3 months. Makes 2 to 3 pints.

Watermelon Rind Preserves

1-1/2 quarts prepared watermelon rind (about 6 cups)
4 tablespoons salt
1 tablespoon ground ginger
4 cups sugar
1/4 cup fresh lemon juice
1/2 cup thinly sliced lemon (about 1 medium lemon)
water
To prepare the rind, trim the green skin and pink flesh from the rind. Cut into 1-inch pieces.

Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5 to 6 hours. Drain, rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle the ginger over the rind, cover with water and cook until fork-tender. Drain.

To make the preserves, combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil for 5 minutes. Add the rind and boil gently for 30 minutes or until syrup thickens. Add sliced lemon and cook until lemon rind is transparent. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Makes about 6 half pints.

I Love watermelon pickles, that's what we call them in west Texas. I never really use a recipe, just do it from scratch.
All of these sound good but I do have one suggestion that is not on here.
If you want your pickles to be crisp and crunchy, instead of soaking them in salt water, use pickling lime. (available at any grocery store and usually has a recipe on the sack for watermelon pickles)
Your pickles will be way crispier and crunchier than if you do it with salt.

Good Luck





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