Watermelon Rind Pickles

Watermelon rind pickles are a delightful way to make use of every part of the watermelon, transforming the often-discarded rind into a tangy, sweet, and slightly spiced treat. These pickles are perfect for adding a pop of flavor to sandwiches, salads, or charcuterie boards. The crunch of the watermelon rind, combined with the zesty brine and warm spices, makes these pickles a unique and refreshing condiment, especially during the summer months when watermelons are at their peak. Plus, they make for a wonderful homemade gift!

Ingredients:

  • 4 cups watermelon rind (peeled, white part only, cut into 1-inch cubes)
  • 1 cup white vinegar
  • 1 cup water
  • 2 cups sugar
  • 1 cinnamon stick
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 1 teaspoon pickling salt
  • 1 lemon (thinly sliced)

Instructions:

  1. Prepare the rind: Peel the green skin off the watermelon rind, leaving only the white part. Cut the white rind into 1-inch cubes and place them in a bowl of ice water. Soak for about 1 hour to crisp up the rind.
  2. Blanch the rind: In a large pot, bring water to a boil. Drain the soaked rind and add it to the boiling water. Cook for 5-7 minutes, or until the rind is just tender. Drain and set aside.
  3. Make the brine: In a separate pot, combine the vinegar, water, sugar, cinnamon stick, cloves, allspice, and pickling salt. Bring to a boil over medium heat, stirring until the sugar dissolves.
  4. Pickle the rind: Add the cooked watermelon rind and lemon slices to the brine. Reduce the heat and simmer for 20-30 minutes, or until the rind is translucent and tender.
  5. Jar the pickles: Remove the cinnamon stick and whole spices. Carefully pack the pickled rind and lemon slices into sterilized jars. Pour the hot brine over the rind, leaving about 1/2 inch of headspace.
  6. Seal and process: Wipe the rims of the jars clean and apply the lids. Process the jars in a boiling water bath for 10 minutes to seal.
  7. Cool and store: Let the jars cool at room temperature. Once cooled, check the seals. Store the pickles in a cool, dark place for at least 1 week before enjoying.

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