Best 3 Grandma Ashworths Watermelon Pickle Recipes
Unleash your creativity and culinary skills in the kitchen with "Grandma Ashworth's Watermelon Pickle" recipe. Experience a unique and delectable twist to the classic pickle-making art, where the sweet and juicy watermelon transforms into a delightful savory treat. This article will guide you through the process of crafting this mouthwatering pickle, providing you with step-by-step instructions, a list of necessary ingredients, and helpful tips to ensure success in your pickling adventure. Prepare to impress your family and friends with this heirloom recipe that has been passed down through generations, creating lasting memories around the dinner table.
Here are our top 3 tried and tested recipes!
GRANDMA ASHWORTH'S WATERMELON PICKLE
Pickled watermelon rinds!
Provided by Dave M
Categories Pickles
Time 9h35m
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve salt in a large bowl with enough water to cover the trimmed watermelon rind cubes (all green and red parts removed). Soak the watermelon rind overnight in the salty water. Drain, rinse, and place the rind cubes into a large saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook until tender, about 10 minutes. Drain the rind in a colander set in the sink.
- Mix the sugar, vinegar, and 2 cups of water in a large bowl, stirring until the sugar has dissolved. Place the lemon, cinnamon, and cloves into a a piece of cheesecloth, and tie the corners together to make a spice bag. Place the spice bag into the pot, and stir in the watermelon rind pieces. Bring to a boil, reduce heat to a simmer, and cook until the watermelon rind becomes translucent, about 35 minutes. Remove the spice bag.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the watermelon pickle into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 191.8 calories, Carbohydrate 49.2 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.4 g, Sodium 2.9 mg, Sugar 44.4 g
GRANDMA ASHWORTH'S WATERMELON PICKLE
Pickled watermelon rinds!
Provided by Dave M
Categories Pickles
Time 9h35m
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve salt in a large bowl with enough water to cover the trimmed watermelon rind cubes (all green and red parts removed). Soak the watermelon rind overnight in the salty water. Drain, rinse, and place the rind cubes into a large saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook until tender, about 10 minutes. Drain the rind in a colander set in the sink.n
- Mix the sugar, vinegar, and 2 cups of water in a large bowl, stirring until the sugar has dissolved. Place the lemon, cinnamon, and cloves into a a piece of cheesecloth, and tie the corners together to make a spice bag. Place the spice bag into the pot, and stir in the watermelon rind pieces. Bring to a boil, reduce heat to a simmer, and cook until the watermelon rind becomes translucent, about 35 minutes. Remove the spice bag.n
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the watermelon pickle into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.n
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.n
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).n
Nutrition Facts : Calories 191.8 calories, Carbohydrate 49.2 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.4 g, Sodium 2.9 mg, Sugar 44.4 g
GRANDMA ASHWORTH'S WATERMELON PICKLE
Pickled watermelon rinds!
Provided by Dave M
Categories Pickles
Time 9h35m
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve salt in a large bowl with enough water to cover the trimmed watermelon rind cubes (all green and red parts removed). Soak the watermelon rind overnight in the salty water. Drain, rinse, and place the rind cubes into a large saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook until tender, about 10 minutes. Drain the rind in a colander set in the sink.n
- Mix the sugar, vinegar, and 2 cups of water in a large bowl, stirring until the sugar has dissolved. Place the lemon, cinnamon, and cloves into a a piece of cheesecloth, and tie the corners together to make a spice bag. Place the spice bag into the pot, and stir in the watermelon rind pieces. Bring to a boil, reduce heat to a simmer, and cook until the watermelon rind becomes translucent, about 35 minutes. Remove the spice bag.n
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the watermelon pickle into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.n
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.n
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).n
Nutrition Facts : Calories 191.8 calories, Carbohydrate 49.2 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.4 g, Sodium 2.9 mg, Sugar 44.4 g
Tips:
- Choose ripe, firm watermelon for the best results.
- Use a sharp knife to cut the watermelon into small pieces.
- Soak the watermelon in lime water for at least 2 hours to remove the bitterness.
- Use a large pot to make the pickle, as it will need plenty of room to boil.
- Bring the pickle to a boil over medium heat, then reduce heat to low and simmer for 1 hour.
- Stir the pickle occasionally to prevent it from sticking to the bottom of the pot.
- Remove the pickle from the heat and let it cool slightly before pouring it into jars.
- Seal the jars tightly and store them in a cool, dark place for at least 2 weeks before eating.
Conclusion:
Grandma Ashworth's Watermelon Pickle is a delicious and unique way to enjoy watermelon. This recipe is easy to follow and makes a great gift for friends and family. The pickle is sweet, tangy, and has a slightly spicy kick. It is perfect for serving with grilled meats, fish, or cheese.
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