Watermelon OldFashioned CaliGirl Cooking

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Stir in sliced lemon. Let the watermelon rinds and syrup stand overnight in the fridge. The next day, heat the watermelon, spice sachet, syrup, and lemon slices in a large saucepan until boiling. Lower the heat and slowly cook the rind for 1 hour. Pack pickled watermelon rinds in prepared pint jars.

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Directions. Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips. In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes.

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Wash new, unused lids and rings in warm soapy water. At the same time, combine sugar, 2 cups water, vinegar, cloves, cinnamon, and allspice in a large pot. Bring to a boil, then lower heat and maintain a low simmer for 10 minutes. Pour mixture through a fine mesh sieve into a bowl; discard any solids. Drain watermelon rinds and pack into hot.

OldFashioned Watermelon Rind Pickle Recipe

Add enough cool water to cover the rind. Bring to a gentle boil over medium-high heat. Simmer until the rind is tender but not soft, 12 to 14 minutes. Drain well and return the rind to the stockpot. Thinly slice 1 medium lemon croswise and remove any seeds. Place in a small saucepan and add just enough water to cover.

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Drain and rinse watermelon rind. Cover the rind with cold water in a large saucepan. Simmer just until tender—about 10 minutes. Meanwhile, in a nonreactive 6- to 8-quart kettle or Dutch oven, combine the sugar, vinegar, cinnamon, whole cloves, and remaining 1 cup water.

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Instructions. Combine bourbon, lemon, lime, watermelon syrup, and peach bitters in a shaking tin. Fill with ice and shake for 10-12 seconds or until the shaker is frosty cold. Strain into a chilled rocks glass and garnish with a fresh watermelon spear or lime wheel.

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Pack hot watermelon rind pickles into sterilized jars, leaving ½-inch head space and removing any bubbles. Wipe the rims of the jars with a wet paper towel, then add lids and rings, adjusting to fingertip tight. Use a jar lifter to transfer the jars to a rack in a water bath canner. Process covered for 10 minutes.

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Instructions. Directions:Trim the pink flesh and outer green skin from thick watermelon rind. Cut into 1-inch squares or fancy shapes as desired. Cover with brine made by mixing the salt with 3 quarts of cold water. Add ice cubes. Let stand 3 to 4 hours.

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directions. Trim green peel and red flesh from watermelon. Cut rind into small cubes (14-16 cups). Place cubed rind into stainless steel pot (Dutch oven size) and add one part sugar to two parts rind (I use little less sugar in my recipe). Let sit until sugar dissolves, a couple or hours or overnight (preferably overnight).

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The Watermelon Old Fashioned is a relatively new take on the classic cocktail, but it has quickly gained popularity among cocktail enthusiasts. This cocktail is famous for its refreshing taste and unique blend of flavors. It is perfect for hot summer days and is often served at outdoor events such as barbecues, pool parties, and picnics.

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Cut watermelon rind into 1-2 inch pieces. In a large pot, combine 1 quart water and 1/4 cup salt. Bring to a boil and add watermelon rind pieces. Cook for 5-8 minutes. Drain. In a separate pot, mix together sugar, vinegar, cloves and cinnamon sticks. Add rind and bring to a boil. Turn off heat and cover.

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3 cups of fresh water. 3 cups of white vinegar. 9 cups of granulated sugar. 1 lemon, sliced thin. Instructions. Peel the watermelon, remove and reserve pulp for another use. Cut the rind into 1-inch sized cubes until you have about 12 cups of cubes. In a large pot, stir the water and salt together until salt is dissolved.

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Bring to a boil. Add watermelon rinds and return to a boil. Reduce heat and simmer 10 minutes. Remove from heat and carefully transfer liquid and rinds to 3 wide-mouthed pint-size mason jars; cool completely. Cover and refrigerate at least 8 hours.

Watermelon OldFashioned CaliGirl Cooking

Step 2. Dissolve the salt in 4 quarts of warm water, and pour it over the melon rind in a large bowl or pot. Let sit for at least 30 minutes. Drain and rinse the rind in cool water. Drain again.

Watermelon OldFashioned CaliGirl Cooking

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.

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Old Fashioned Watermelon Pickles. 4-5 quarts watermelon rind. Water. Salt. 2 cups apple cider vinegar. 7 cups sugar. 1 tablespoon whole cloves. 3 sticks cinnamon. 1 inch cube of fresh ginger. Select watermelon with a thick, firm rind. Cut off the outer green skin, and remove the red watermelon flesh, leaving a very thin layer of pink. Cut into.