Ingredients with Measurements:
- 4 cups of watermelon rind, peeled and cut into 1-inch cubes
- 1 cup of white vinegar
- 1 cup of water
- 1 cup of granulated sugar
- 1 tablespoon of pickling spice
- 1 teaspoon of salt
- 1/4 teaspoon of red pepper flakes
Special equipment needed:
- Large pot
- Mason jars with lids and bands
- Canning tongs
- Funnel
Step-by-step instructions:
1. In a large pot, combine the vinegar, water, sugar, pickling spice, salt, and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
2. Add the watermelon rind cubes to the pot and reduce the heat to low. Simmer for 10-15 minutes or until the rind is tender but still slightly firm.
3. Remove the pot from the heat and let it cool for 5 minutes.
4. Using a canning funnel, transfer the watermelon rind and pickling liquid into sterilized mason jars, leaving 1/2 inch of headspace.
5. Wipe the rims of the jars with a clean, damp cloth, and seal with lids and bands.
6. Process the jars in a boiling water bath for 10 minutes, making sure the jars are fully submerged.
7. Remove the jars from the water bath with canning tongs and let them cool on a towel-lined countertop.
8. Once cooled, check the seals on the jars by pressing down on the center of the lid. If it doesn't pop back up, the seal is good.
9. Store the jars in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Boiling water bath: 212°F (100°C)
Serving size:
- Makes 4-5 pints
Nutritional information:
- Calories: 120
- Fat: 0g
- Carbohydrates: 31g
- Protein: 0g
- Sodium: 240mg
- Sugar: 30g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar.
- Brown sugar or honey can be used instead of granulated sugar.
- You can adjust the amount of red pepper flakes to your desired level of spiciness.
Variations:
- Add sliced jalapenos or onions to the pickling liquid for added flavor.
- Use different spices such as cinnamon sticks, cloves, or bay leaves for a unique flavor profile.
Tips and tricks:
- Use a vegetable peeler to remove the tough outer layer of the watermelon rind before cutting it into cubes.
- Make sure to sterilize your jars and equipment before starting the canning process.
- If you don't have canning tongs, use a pair of silicone-tipped kitchen tongs to remove the jars from the boiling water bath.
Storage instructions:
- Store the jars in a cool, dark place for up to 1 year.
Reheating instructions:
- Watermelon rind pickles can be served cold or at room temperature.
Presentation ideas:
- Serve the pickles as a side dish with grilled meats or sandwiches.
- Use them as a topping for burgers or hot dogs.
- Chop them up and add them to salads for a sweet and tangy crunch.
Garnishes:
- Fresh herbs such as cilantro or parsley can be used as a garnish.
Pairings:
- Watermelon rind pickles pair well with grilled chicken, pork, or fish.
Suggested side dishes:
- Serve the pickles with coleslaw, potato salad, or macaroni and cheese.
Troubleshooting advice:
- If the pickling liquid is too sweet, add more vinegar to balance out the flavors.
- If the pickles are too sour, add more sugar to the pickling liquid.
Food safety advice:
- Make sure to follow proper canning procedures to prevent the growth of harmful bacteria.
- Discard any jars that have a broken seal or show signs of spoilage.
Food history:
- Pickling watermelon rinds has been a popular practice in the Southern United States since the 19th century.
Flavor profiles:
- Watermelon rind pickles have a sweet and tangy flavor with a slightly crunchy texture.
Serving suggestions:
- Serve the pickles as a side dish or use them as a condiment for sandwiches and burgers.
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