Watermelon pickles transform a summer favorite into a tangy, sweet treat that can be enjoyed year-round. This unique recipe turns the often-discarded watermelon rind into a delicious zero-waste snack. To make watermelon pickles, you’ll need watermelon rind, sugar, vinegar, and spices like cinnamon and cloves.

The process involves cutting the rind into cubes, removing the green outer skin, and soaking the white portion in a brine solution. After preparing the pickling liquid with vinegar, sugar, and spices, the rind is simmered until tender and then packed into sterilized jars.

These pickles offer a delightful balance of flavors, combining the crispness of the rind with the sweetness of sugar and the tang of vinegar. They make an excellent addition to charcuterie boards, sandwiches, or as a standalone snack. With proper canning techniques, watermelon pickles can be stored for months, preserving a taste of summer for the cooler seasons.

Benefits of Watermelon Pickles

Watermelon pickles offer a tasty way to reduce food waste by utilizing the rind that is often discarded. This sustainable practice transforms a typically unused part of the fruit into a delicious treat.

The pickling process preserves some of the nutritional value of watermelon rind. Pickled rinds retain vitamin C, which supports immune function and skin health.

Watermelon pickles provide a unique flavor profile that combines sweet and tangy notes. This makes them a versatile addition to various dishes and snacks.

The crunchy texture of watermelon pickles adds an enjoyable element to meals. They can be served as a standalone appetizer or used to enhance salads and sandwiches.

Some studies suggest that lycopene, an antioxidant found in watermelon, may be preserved to some extent in the pickling process. Lycopene is associated with potential health benefits.

Watermelon pickles can be a low-calorie option for those seeking flavorful alternatives to high-calorie snacks. They provide taste satisfaction without significant caloric impact.

The tangy flavor of these pickles can stimulate appetite, making them an excellent choice for pre-meal nibbles. This quality may be particularly beneficial for individuals with reduced appetite.

Selecting and Preparing the Watermelon Rind

Properly selecting and preparing watermelon rind is crucial for making delicious pickles. The process involves choosing a suitable watermelon, trimming the rind correctly, and cutting it into appropriately sized pieces.

Choosing the Right Watermelon

Select a ripe watermelon with a thick rind. Look for a melon with a yellow spot on the bottom, indicating it ripened on the ground. The rind should be firm and free from blemishes or soft spots.

Larger watermelons often have thicker rinds, making them ideal for pickling. A medium to large watermelon typically yields enough rind for a batch of pickles.

Organic watermelons are preferable, as their rinds haven’t been treated with chemicals that might affect the pickling process.

Trimming the Rind

Start by washing the watermelon thoroughly to remove any dirt or debris. Cut the melon in half and scoop out the pink flesh, leaving a thin layer attached to the rind.

Using a sharp paring knife or vegetable peeler, remove the dark green outer skin from the rind. This step is essential as the tough outer skin can make the pickles difficult to eat.

Leave about 1/4 inch of the pink flesh on the rind. This adds color and a hint of sweetness to the finished pickles.

Cutting Rind into Bite-Sized Pieces

After trimming, cut the rind into manageable bite-sized pieces. Aim for 1-inch cubes or 1×2-inch rectangles. Consistent sizing ensures even cooking and pickling.

Use a sharp knife to make clean cuts. Avoid pieces that are too large, as they may not pickle evenly. Similarly, pieces that are too small might become mushy during the pickling process.

For a standard batch of homemade pickled watermelon rind, prepare about 6-7 cups of cut rind pieces. This is typically equivalent to about 2 pounds of prepared rind.

Creating the Pickling Brine

The pickling brine is the key to transforming watermelon rind into a tangy, flavorful treat. It combines acidity, sweetness, and spices to infuse the rind with delicious flavors.

Combining Vinegar, Water, and Sugar

Mix 2 cups of vinegar with 2 cups of water in a large pot. Apple cider vinegar works well, providing a mild flavor. Add 2 cups of granulated sugar to the liquid. Heat the mixture over medium heat, stirring until the sugar dissolves completely.

This creates the base of your pickling brine. The vinegar provides acidity for preservation, while the sugar balances the tartness. Adjust the ratios to your taste preferences – more sugar for sweeter pickles or more vinegar for tangier results.

Bring the mixture to a simmer. Cook for 5 minutes to fully integrate the flavors. Remove from heat and let cool slightly before using.

Adding Spices for Flavor

Enhance your brine with aromatic spices. Add 2 cinnamon sticks, 1 tablespoon of whole cloves, and 1 teaspoon of allspice berries to the warm brine. These spices infuse the liquid with warmth and complexity.

For variation, try adding:

• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns
• 2-3 star anise pods

Let the spices steep in the brine for 10-15 minutes. Strain out the whole spices if desired, or leave them in for stronger flavor. The longer they remain, the more intense the taste will become.

Taste the brine and adjust seasonings as needed. Remember, the flavors will intensify as the pickles cure.

The Pickling Process

The pickling process transforms watermelon rind into a tangy, flavorful treat. This method involves boiling the rind, creating a brine, and allowing proper soak time for optimal results.

Cooking the Rind in Boiling Water

Begin by preparing the watermelon rind. Cut it into 1-2 inch cubes, removing the green outer skin and most of the pink flesh. In a large pot, combine 1 quart of water with 1/4 cup of pickling salt. Bring this mixture to a boil.

Add the rind pieces to the boiling water. Cook for 5-8 minutes until they become slightly tender. This step helps remove excess water from the rind and allows it to better absorb the pickling brine later.

After boiling, drain the rind and rinse it with cold water. This stops the cooking process and removes excess salt.

Adding Rind to the Brine

Prepare the pickling brine in a separate pot. Combine vinegar, sugar, and pickling spices such as cloves, cinnamon sticks, and allspice berries. Heat the mixture on medium, stirring until the sugar dissolves completely.

Once the brine is ready, add the boiled watermelon rind. Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes. During this time, the rind will become translucent and absorb the flavors of the brine.

For added flavor, some recipes suggest including lemon slices or maraschino cherries in the brine mixture.

Ensuring Proper Soak Time

After simmering, turn off the heat and cover the pot. Allow the watermelon rind to soak in the hot brine for several hours or overnight. This extended soak time ensures the rind fully absorbs the tangy, sweet flavors of the pickling liquid.

The longer the rind soaks, the more flavorful and tender it becomes. However, avoid soaking for more than 24 hours, as this can lead to overly soft pickles.

Once the soak time is complete, transfer the pickled watermelon rind and brine into sterilized jars. Leave 1/2 inch of headspace at the top of each jar. For long-term storage, process the jars in a hot water bath according to safe canning practices.

Canning and Storing the Pickles

Proper canning techniques ensure watermelon pickles remain safe and delicious for months. Careful attention to sterilization, filling, and processing steps is crucial for successful preservation.

Sterilizing the Canning Jars

Thoroughly wash canning jars, lids, and bands in hot, soapy water. Rinse well and place jars in a large pot of boiling water for 10 minutes to sterilize.

Keep lids and bands in hot water until ready to use. Alternatively, run clean jars through a dishwasher cycle without soap.

Inspect jars for cracks or chips before use. Discard any damaged jars to prevent seal failures.

Filling Jars with Rind and Brine

Remove hot jars from water using tongs. Pack watermelon rind into jars, leaving 1/2 inch of headspace at the top.

Add 1-2 lemon slices and a few maraschino cherries for extra flavor and visual appeal. Pour hot pickling brine over the rind, maintaining the 1/2 inch headspace.

Use a non-metallic utensil to remove air bubbles by gently pressing between the jar and rind. Adjust headspace if needed by adding more brine.

Wipe jar rims clean with a damp cloth to ensure a proper seal. Center lids on jars and apply bands, tightening just until fingertip-tight.

Sealing and Processing the Jars

Place filled jars in a boiling water canner, ensuring they’re covered by 1-2 inches of water. Process pint jars for 10 minutes, quart jars for 15 minutes.

Start timing when water returns to a full boil. Adjust processing time for altitude if necessary.

After processing, remove jars carefully and place on a towel-covered surface. Allow to cool undisturbed for 12-24 hours.

Check seals by pressing the center of each lid. If it flexes, refrigerate and use within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.

Label jars with contents and date before storing. For best quality, consume within one year of canning.

Serving Suggestions

Watermelon rind pickles offer a versatile addition to various dishes. These tangy treats can be served as a standalone snack or incorporated into more complex recipes.

For a refreshing appetizer, pair the pickles with a cheese board. Their sweet-tart flavor complements creamy cheeses like brie or goat cheese.

Try adding diced watermelon rind pickles to salads for a unique twist. They work particularly well in watermelon salads, providing a contrasting texture and flavor to the fresh fruit.

Use the pickles as a sandwich topping. Their crunch and zesty taste can elevate simple sandwiches or wraps.

Chop the pickles finely and mix them into tuna or chicken salad for added flavor and texture.

For a Southern-inspired dish, serve watermelon rind pickles alongside barbecued meats or fried chicken.

Consider using them as a garnish for cocktails, especially those with a sweet or fruity base.

Lastly, these pickles can be enjoyed straight from the jar as a quick, tangy snack. Their balance of sweetness and acidity makes them a satisfying treat on their own.

Tips for Perfect Watermelon Pickles

Select watermelons with thick, firm rinds for optimal pickling. Remove the green outer skin and pink flesh, leaving only the white part of the rind.

Cut the rind into uniform 1-inch cubes or 1 x 1/2 x 2 inch pieces to ensure even pickling. Soak the rind in a saltwater solution before pickling to help maintain crispness.

Use a mixture of white vinegar and rice vinegar for a balanced flavor profile. Add sugar to the brine to offset the vinegar’s acidity and enhance the overall taste.

Experiment with spices like whole cloves, cinnamon sticks, and fresh ginger to create unique flavor combinations. Consider adding a Southern twist with pickling spices like mustard seeds or allspice berries.

For refrigerator pickles, allow the brine to cool completely before pouring it over the rind. This method produces a crisp texture and is ideal for small batches.

Store homemade pickled watermelon rind in sterilized jars to ensure food safety and extend shelf life. Refrigerate after opening and consume within 2-3 weeks for best quality.

Allow pickles to sit for at least 24 hours before tasting to let flavors develop fully. For stronger flavors, wait up to a week before enjoying.

Variations and Creative Twists

Watermelon rind pickles offer a canvas for culinary creativity. While traditional recipes balance sweet and tangy flavors, innovative twists can elevate this classic preserve.

For a spicy kick, add sliced jalapeños or red pepper flakes to the brine. This creates a bold contrast to the sweetness of the watermelon rind.

Experiment with herbs and spices. Try adding fresh mint leaves, star anise, or cardamom pods for unique flavor profiles. These additions can transform the pickles into an exotic treat.

Consider a savory version by reducing the sugar and increasing the salt content. This variation pairs well with charcuterie boards or as a garnish for hearty dishes.

For a modern twist, infuse the brine with unexpected flavors like ginger, lemongrass, or even a splash of bourbon. These ingredients can add depth and complexity to the pickles.

Try a fruity variation by including berries or citrus peels in the jar. This not only enhances the flavor but also creates a visually appealing pickle.

• Sweet and spicy: Add cinnamon sticks and cayenne pepper
• Herb-infused: Mix in rosemary and thyme
• Asian-inspired: Include soy sauce and sesame oil

Remember to adjust the brine ratios when experimenting to maintain the proper balance of salty, sweet, and tangy flavors.