Watermelon Rind Pickles
HTML-код
- Опубликовано: 14 сен 2018
- This is one way to make sweet watermelon rind pickles. They are easy to do and go great on hamburgers. If you like homemade sweet pickles you need to give these a try.
Ingredients:
Rind from one small watermelon, sliced & pealed
2 cup of water
2 cups of apple cider (or white) vinegar
3 cups of white sugar
½ teaspoon whole black peppercorns
½ teaspoon whole cloves
1 tablespoon Kosher salt
2 teaspoon coriander seeds
1 teaspoon celery seeds
1/2 teaspoon crushed red pepper flakes
1 cinnamon stick
Keeps for 2-3 months in refrigerator. 
Развлечения
I've made pickled cucumbers, pickled eggs, sourkraut and all sorts of homemade wines and jams. But I never tried pickled watermelon rinds before. Today I bought a seedless watermelon, extracted over a gallon of juice from it (which will become wine) 1 lb, 12 oz of pulp (which will become jam) and I am currently pickling the rinds according to your recipe. Thank you. Your video was short, easy to follow and to the point.😊
Thanks for watching and commenting! Hope you like them!
@@KenClick I did enjoy them. I saved the pickling solution in my freezer, and then this week I used it as a marinade for a 2 lb chuck roast.👍
Please share your recipe for the wine and jam. I have the same kind of watermelon. I am going to make the pickles too thank you soo much.
Thank you so much for the instructions. This is the best tutorial I found. I love the simplicity of your recipes and the straightforward way in which you explain how to make things.
Glad to be helpful!
This on my to do list along with pickled cactus. Have already did green beans, okra & asparagus. I reuse Mason pasta sauce jars. My favorite part of the State Fair is the canning exhibit.
They are very good.
You made this look so easy I can not wait to make them this weekend thank you for sharing
They are so good! Hope you like them too!
My aunt used to make these. Miss that. Thank you for the memory I need to try it
Please do!
I’m glad you made this video bc I just learned my great great grandma use to make these and I didn’t know what they were. I’ll be trying them next summer.
Enjoy! They are great!
Glory to God. Thanks for the pickle recipe!
My pleasure 😊
Got the rinds and the other stuff going to give this a try! Thanks for posting an EASY Recipe !
Enjoy!
Thank you Ken, my Mom used to make these in the 70's and way too much clove. Your way looks much better. Have a great day:)
Thanks for watching and commenting! 👍
The rind I liked most was textured similar to a super firm gelatin and heavy on the clove....like the chewing gum from long ago. Clove is a very intense spice, without a doubt.
This is really cool 😎! I've never seen this before! Thanks 🤗🙂
They are very good... 🙂
Great video! You made the pickling watermelon rinds quiet simple. 🙏
Glad you liked it!
Going to try this. Exactly what I was looking for. Thank you soo much. Looking good.
Enjoy!
Love watermelon rind pickles and fried chicken. The people in the retirement home where my mama lived are this combo all the time . Is it a southern thing or just old fashioned. Know what else is good ? Bread and butter pickles and peanut butter sandwich. Yummy .
Thanks for watching! 🙂
That is funny :) I'm from the very top of the northeast - Maine - and it must be a southern thing :) I'm going to try these watermelon pickles, though!
i just finished cutting up a my second watermelon in a week, hate to see all that rind end up in my compost. i am taking today's watermelon rind, a couple of jars and your recipe to make my own pickled watermelon rinds for the first time. thank you for sharing, you make it look easy.
Great! Let me know how they turn out if you get a chance...🙂
First time I see this thanks Ken for sharing
You're welcome. Hope you try them! 🙂
Thank you...first recipe I've seen for these.
You're welcome. I really like them... too much. 🙂
Awesome recipe and video! Thanks.
✅🙂
Ken first time i see this, good idea...thanks !!!
You are very welcome!
Great video! Never heard about this until tonight!
Thanks for watching!
Thank you Ken for giving description
Glad to help!
Yum, I love watermelon pickles ! tfs
That's great! I really like them too.
i had some several years ago and i still think about it yummyyyy
They are good!
My mother was from Russia. I grew up eating this. I love it! I’m glad that you made this recipe.
They are good. I really like them myself.
That is awesome.
Love your channel Ken! You always make the best down home recipes that are easy and delicious 👍
Thanks so much! 🙂
I remember we had these at camp when I was a kid. The Director's wife Mrs. T, use to make them! Yummy, they were great. Brings back a lot of memories. Aren't there other spices that you can use, i.e. "pickling" spice? Thank you for sharing!
Yes, you can use any spices you'd like. Make them the way you like them!
Very good job on presentation
Glad you liked it!
Going to try this tomorrow! Sounds great!
Enjoy!
I was wondering, have you water-bathed these to keep long-term? We want to try this.
@@jaebornemeier3891 I didn't, but you can. They last a couple of months in the fridge. We ate them all before they had time to spoil.
Ken Click they should stay good like other canned foods with a water bath though, they put up in the pantry, right?
@@jaebornemeier3891 Yes.
These sound amazing!! Do you think you could water bath them to get a seal and them last longer?
Yes, but mine never last long enough to worry about!
My Gram use to make "Watermelon Rind Preserves" they are kinda like Pear Preserves. We loved them. I wish you would do a video on making watermelon rind preserves? Thanks and enjoyed your video.
That sounds delicious. I may give it a try in the future. Thanks for watching! 🙂
There is a video for that from whipper will farms. I made it today. It tastes like acorn squash to me
Tks for sharing this tutorial with us. You made this look so easy. Can you water can this & put it on the shelf?
Yes you can!
I am in the process of pickling my watermelon rind. I'm just reviewing details to make I remember everything. I have not made this since 1982. It's about time.
Enjoy!
If the finished jars are processed in a boiling water bath, will they be canned and shelf stable? Thanks for the great video. Your instructions are simple and easily understood.
Yes, they will be shelf stable in that case. Glad you like them!
I wonder if you could make this with a dill base instead of sweet base. Dill base would be more diabetic friendly. These though look delicious too. You don't have to do a water bath process? Or are these considered refrigerator pickle method only? And gotta make sure all equipment is sterilized too. Beautiful color on pickles. By the way, would you happen to have a Tomato Preserves recipe you could share on video? 🐎Tamson from Kentucky.
I've never tried a dill base, but I don't see why it would not work just fine. I would call these refrigerator pickles. Mine never last more than a month or two. I eat way too many of these things... 😁
Hey Ken, really enjoyed the video! Wonder how they’d do if you stored in the pantry? My line of thinking is having to exist without refrigeration. That’s the criteria for any canning I do.
You would need to "regular" can them instead of the way I show in this video.
@@KenClick thanks, I'll see if I can find some information on that method.
How long do these keep outside of the fridge? I gave the jars a water bath before canning them. Headed the kids and all that an they have popped. I didn’t know if these are only good for a couple weeks in the fridge or if they are good to put up in the pantry.
Put them in the fridge as soon as they cool. The method I show in this video is not for long term pantry storage. Thanks for watching!
Ken Click I left them out over night. Is that ok? And how long will they keep in the fridge?
They should be fine. They should keep for a few months in the fridge. Treat them like you would a jar of opened pickles.
Thank you. My request for video Tomato Preserves.😊Tamson.
I've never had any, but they sound interesting. 🙂
Should these be eaten right away if I'mnot processing them?
They will last a few months in the fridge.
I want to use this recipe but in smaller jars and water bath. Can I just put 1/2 cinnamon stick in each jar with out cooking it in the brine?
Give it a try!
my bf told me of watermelon rind candy his mother used to make.
Sounds good!
About how many cups of rind do you use for that amount of liquid?
I do not measure the rind in cups. Simply fill your jars with as much rind as they will hold and then add the liquid. Thanks for watching!
Yes there any way to do this without the sugar...trying to avoid using sugar
the thing is the sugar acts as a natural preservative, same as when you make jam
I make them like this. You might try an internet search to see if there is someone that makes them the way you are looking for. Thanks for watching!
Do you have to use kosher salt?
This should help: www.allrecipes.com/article/what-is-pickling-salt/
Can I can them so I don't have to refrigerate them?
Yes. That will work just fine!
Wouldn't it make sense to drain the cooked rinds before jarring so the spices don't go in? Nobody wants to crunch whole peppercorns or cloves by mistake.
Make them the way you like them! Thanks for watching.
Jude Irwin The flavors from all the spices are being extracted and intensify while these sit in the refrigerator. If you drain it before refrigeration the flavors will not be potent. It’s better to leave those in and drain right before consuming if you’re afraid you’ll crunch on one
Or put a coffee filter in funnel and then tie a string around filter and stuff it in there. 😊
I wish to keep mine at room temperature is that ok ? or do these need to be refrigerated ? dont have the space for a big batch
These need to be kept in the refrigerator, sorry. Good for 2-3 months. A different method is used for non-refrigerator canning.
@@KenClick can you do a method that does no require this ? as I do up to 20 cases a year of different caning methods . I just dont have the space to store these unless they will keep at room temps . there has got to be away to preserve these without the use of the fridge , till one is ready to eat .
@@almamercer1120 Just can them as you would making sweet pickles.
@@KenClick I'm gong to do just that.as I have pickle spices, may throw in a few pepper corns and a little red pepper spice, to just give them a little kick vinegar and sugar and of course water and see how it go's , I sure hate to throw these away , after bathing all night .
@@KenClick I did just that , don't know how these will taste ? but I guess I shell know by the holidays . thanks
Can anyone help me. I'm looking to pickle without the sugar.. question is the sugar used to take the bite out of the vinegar??????
I don't have any suggestions. You might get better results doing an internet search.
Call your local University Extension. Some things you just can't do, and they will know. Improper canning techniques will fail your batch, and sugar is a preservative. but they'll know.
I could be wrong, it's been so long since I had them but I think my grandma left the peel on. Yours look delicious though.
Thanks for watching!
What is Kosher salt??
www.bonappetit.com/story/what-is-kosher-salt
and celery seeds???
www.thespruceeats.com/what-is-celery-seed-4691733
What's the shelf life
I don't know... they never last long enough to find out around my house.
Can u make this recipe without the sugar? Will they ferment ok without sugar and how will they last in the fridge. Ty
I'm not sure. I've only made them with sugar.
I noticed you didn't add the coriander seeds, and bay leaves, and you put 2tsp. Celery seeds, but on video you said 1tsp. So ????? I am not sure what's what..
Either way will work just fine. In fact, I rarely use exactly the same amounts each time. Little tweaks of flavor one way or the other is half the fun. Enjoy!
@@KenClick have a hard sitting on the corner cooling down.. I keep opening the jar and eating one. lol
Becky Doyle, not sure how you missed seeing the coriander seeds being added. I did notice bay leaves were not listed in the recipe, but he did add them in the video. I viewed the video again. You may want to do the same. 😊
My grandmother made these!!
That sounds like a great memory. Thanks for commenting! 🙂
My recipe isnt that different than yours. I just added some Cinnamon and more red pepper flakes for my fam. But my other two jars have crushed ghost pepper in them lol.
Sounds good!
Leave the green rind on! Taste great! Healthy...
My mom use to make hers with the skin on them. They were delicious!
@@donnab.2249 Righttttttttttttttttttttttttttt! Gives it a crunch too!
My pet pig is mad because I didn't give him the rinds. Sorry pumba!
Thanks for watching!