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Thank you for visiting our website, your web source for watermelon rind based recipes. Some of our first time visitors might be shocked to discover that there are tons of delicious recipes that you can make with Watermelon Rind. Here at our website we'll teach you how to make tried and perfected homestyle summer recipes such as Pickled Watermelon Rind, Watermelon Rind Preserves, Watermelon Rind Relish, Gingered Watermelon Rind, Crisp Pickled Watermelon Rind, Pickled Watermelon Rind Salsa, and many others. Our website will be regularly updated with new recipes, so please be sure to bookmark us so that you can return again in the future. We should also mention that we accept user contributed Watermelon Rind based recipes, so if you have your own personal recipe favorite that you wouldn't mind sharing with our visitors, then please feel free to send it over to us for publication. We'd like to thank you again for visiting, and we hope you enjoy our website.
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Watermelon Rind
Pickled Watermelon Rind

Ingredients:
4 Quarts Of Cubed Skinless Watermelon Rind
10 Broken Morton & Bassett Organic Cinnamon Sticks
3 Quarts Of Bottled Mineral Water
1 Quart Of Bragg Apple Cider Vinegar
2 Cups Of Fine Ground White C&H Sugar
2 Tablespoons Of Morton & Bassett Whole Cloves
3/4 Cup Of Fine Ground Kosher Salt
1/2 Teaspoon Of Yellow Mustard Seed

Information:
Serving Size 25
217 Calories Per Serving
0 Grams Of Fat

Preparation Instructions:
To begin this recipe you will first need to take out a large glass bowl. Next add in the bottled mineral water and kosher salt, stirring the contents together until all of the salt granulates have fully dissolved. Moving forward, next add in the cubed watermelon rind, making sure the water level completely covers the contents. Place a lid on your bowl and then slide it into the refrigerator to chill overnight. The next morning you will need to drain out the salted water from the bowl, and then place the watermelon rind into a large saucepan. Cover the rinds within the saucepan with fresh bottle water, and then bring the contents to a boil. Once the water reaches a rolling boil, let it sit there for roughly half an hour. Once your are done with that step, drain the water from the saucepan, and then set them aside. Once that step is done, you will want to tie your mustard seed, whole cloves, and the cinnamon sticks pieces to a cheesecloth, then place it into a large saucepan filled with your sugar and Bragg apple cider vinegar. Bring these new contents to a boil, then remove the saucepan from the burner and let it cool for fifteen minutes. Moving along you will next want to add your drained watermelon rind into this new apple vinegar based mixture, and then place it back on the stove over high heat. Bring these contents to a boil again, and then back the heat off to a simmer, and let rind cook until it's completely transparent, and the sugar water is somewhat thickened. This process should take roughly forty to fifty minutes. At about the forty minutes marker, you will want to remove the spices and discard them. Next using clean and sterile canning jars, ladle your watermelon rind mixture into them, leaving a half inch head space at the top. Lastly seal your jars with air tight lids, which can be done by placing your jars into a pot filled with boiling water for ten minutes. Once the jars are sealed, let them sit overnight to chill. Make sure each lid is securely in place before leaving them in storage. We hope you have enjoyed this recipe, be sure to bookmark us so you can return again in the future.
Featured Recipe
Watermelon Rind
Watermelon Rind
Watermelon Rind
Watermelon Rind Preserves

Ingredients:
4 Pounds Of Cubed Watermelon Rind
5 Crushed Morton & Bassett Organic Cinnamon Sticks
4 Teaspoons Of Morton & Bassett Ground Cloves
1 1/2 Gallons Of Bottled Mineral Water
8 Cups Of Bottle Mineral Water
1/2 Cup Of Kosher Table Salt
9 Cups Of Fine Ground C&H White Sugar
4 Fresh Sliced And Deseeded Lemons
1 Dash Of Durkee Red Food Coloring (Optional Ingredient)

Information:
Serving Size 70
225 Calories Per Serving
0 Grams Of Fat

Preparation Instructions:
Creating this recipe is fairly easy. To begin you will first want to trim away all of the thin green skin from the watermelon rind. Next cut the watermelon rind into small two inch cubes. Next take out a large pot filled with one gallon of mineral water and the kosher salt, and then place the watermelon rind into it to soak overnight. The next morning you will want to remove the watermelon rind from the salt mixture, and then place it into a large cooking pot filled with fresh mineral water. Place a lid over the pot, then bring the water to a boil, cooking the watermelon rind for roughly half an hour, or until the rind is nice and tender. Once you are done with that step, drain the water and set aside. Moving along, next take out another large cooking pot, and then add in the white sugar, final eight cups of mineral water, and the cleaned and sliced lemons. Next tie the ground cloves and crushed cinnamon stick into a cheesecloth bag, and place the bag into the pot. Bring this mixture to a boil, and retain the heat level for five full minutes. Next add in the watermelon rinds, cooking them until they are fully transparent. Lastly remove the spice bag and add in the dash of red food coloring, stirring rapidly while doing so. Lastly you will want to ladle the watermelon rind preserves into clean and sterile jars, and then process them to tightly seal each. Store the jars in a cool dry place, and refrigerate any open jars. We hope you enjoyed this recipe, please be sure to check out our other delicious watermelon rind recipes.
Featured Recipe
Watermelon Rind Relish

Ingredients:
6 Cups Of Fresh Grated Watermelon Rind
1 1/2 Tablespoons Of Colman's Dry Mustard Powder
3 Quarts Of Bottled Mineral Water
1/2 Teaspoon Of McCormick Celery Seed
1 Cup Of C&H White Sugar
1 Cup Of Hengstenberg Cider Vinegar
1/2 Teaspoon Of Fine Ground Kosher Salt
1 1/2 Teaspoons Of Tone's Ground Ginger
2 Teaspoons Of Tone's Ground Turmeric

Information:
Serving Size 40
62 Calories Per Serving
1 Grams Of Fat

Preparation Instructions:
To begin this recipe you will first need to take out a large saucepan, add in three quarts of bottled mineral water, and then bring the water to a boil over high heat. Once you have attained a rolling boil, add in six cups of grated watermelon rind, and then let it cook for three full minutes. Once done, drain the water and then set the saucepan aside. Next take out a second saucepan and add in the sugar, mustard powder, celery seed, cider vinegar, kosher salt, ground turmeric, and ground ginger. Bring this mixture to a boil, then reduce the heat and let it simmer for another two minutes while stirring continuously. Moving along, next pour in the cooked watermelon rind, and then let all of the contents simmer together for roughly half an hour, or until most of the liquid has been absorbed into the grated rind. Make sure that you stir the contents often to prevent any burning from occurring. Once you are done add the watermelon rind relish to an airtight container, and then store it in the refrigerator. That concludes this recipe, please be sure and check out our other fun and interesting watermelon rind recipes. Don't forget to bookmark our site, as we will continue to add new content regularly.
Featured Recipe
Gingered Watermelon Rind

Ingredients:
4 Cups Of Skinless Cubed Watermelon Rind
9 Cups Of Bottled Mineral Water
2 Tablespoons Of Sliced Peeled Ginger
1 Teaspoon Of McCormick Pickling Spice
3 Tablespoons Of Fine Ground Kosher Salt
1/2 Cup Of Heinz Distilled White Vinegar
1/2 Cup Of Roland Apple Cider Vinegar
1 1/2 Cups Of C&H White Sugar

Information:
Serving Size 10
49 Calories Per Serving
0 Grams Of Fat

Preparation Instructions:
To begin this gingered watermelon rind recipe, you will first need to prep the rind. Using a sharp kitchen knife you will want to trim off all of the green outer skin. Once that step is completed, begin cutting your rind into one and a half inch cubes, doing so until you have roughly four cups worth. Next take out a large mixing bowl, and add in your cubed watermelon rind, kosher table salt, and roughly six cups of bottled mineral water. Next take out a long wooden spoon and stir the contents together vigorously until all of the salt granulates have dissolved. Next take out a large sealable freezer bag, and then carefully pour the salt and rind mixture into it. Seal the bag shut, and then place it into the refrigerator to soak for twenty four hours. You will want to flip the bag over every couple of hours. Once the twenty four hours has expired, remove the rind from the freezer bag, and drain out the salt water. Next thoroughly rinse the rind under cool running tap water using a metal strainer. Moving along, place the rind into a large cooking pot, and then cover it with water. Next bring the water to a boil, once there reduce the heat and let the contents simmer for fifteen minutes, or until the rind is tender but still crisp. Once that step is done, drain out the water, and again thoroughly rinse the rind under cool running tap water with a metal strainer, and then set it aside in a cooking pot. Next take out a large saucepan, then add in the sliced peeled ginger, pickling spice, white vinegar, cider vinegar, white sugar, and three cups of mineral water. Vigorously stir the ingredients together, and then bring the mixture to a boil, stirring often. Once it's even and consistent, pour it into the pot containing the rind, and then let the contents stand for two hours at room temperature. Lastly pour the contents into a canning jar, process and seal the jar, then place it in a cool dry spot for three weeks. Refrigerate the jar after it's been reopened.
Featured Recipe
Crisp Pickled Watermelon Rind

Ingredients:
4 Quarts Of Cubed Skinless Watermelon Rind
2 Pieces Of Fresh Ginger Root
1 Large Fresh Thinly Sliced Deseeded Lemon
3 Tablespoons Of Mrs. Wages Pickling Lime
2 Quarts Of Bottled Mineral Water
2 Tablespoons Of Morton & Bassett Organic Whole Cloves
3 Crushed Morton & Bassett Organic Cinnamon Sticks
1 Quart Of Heinz Distilled White Vinegar
1 Quart Of Bottled Mineral Water
8 Cups Of C&H White Sugar

Information:
Serving Size 110
50 Calories Per Serving
0 Grams Of Fat

Preparation Instructions:
To begin this recipe you will first need to trim off the thin green skin from the watermelon rind. Next cut the rind into one inch cubes. Next take out a metal pot, and then add in two quarts of water and the pickling lime. Once the pickling lime has completely dissolved, add in the cubed watermelon rind, cover the pot, and then let it sit at room temperature for roughly two full hours. Once that step is finished, drain the lime liquid, and then rinse the watermelon rind under cool running tap water, using a metal strainer. Next add the watermelon rind to a cooking pot, add in enough water to cover the rind, then boil the contents until the rind is tender, yet still crisp. Next add in the sugar, lemons, and white vinegar, stirring until the ingredients are evenly distributed throughout the pot. Moving along, next take out a cheesecloth bag, then add in the ginger root, organic whole cloves, and crushed cinnamon sticks, tie off the cloth, then let it simmer with the watermelon rind for ten minutes. You'll know the simmering process has completed when the rind becomes transparent. Once done remove the cheesecloth, then pour the watermelon rind with the sugar based liquid into canning jars, then process and seal each jar while leaving adequate head space. Lastly place the jars in a cool dark place to sit for a couple of weeks. Be sure to refrigerate each jar after opening it. This recipe should yeild roughly seven full canning jars worth of crisp pickled watermelon rind. We hope you have enjoyed this recipe, please be sure to check out our other delicious homestyle creations.
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