Watermelon rind pickles are a delightful way to transform what’s often discarded into a tasty treat. This old-fashioned Southern delicacy utilizes the white portion of the watermelon rind, turning potential food waste into a crunchy, sweet-and-sour snack. Making pickled watermelon rind is simple and requires just a few basic ingredients: watermelon rind, vinegar, sugar, salt, and spices like cloves and cinnamon.

The process begins by carefully removing the green outer skin and any remaining pink flesh from the watermelon rind. The rind is then cut into small cubes or strips before being brined in a mixture of water and salt. After brining, the rind is cooked in a syrup made from vinegar, sugar, and spices until tender and infused with flavor.

This zero-waste approach to enjoying watermelon embodies the “waste not, want not” philosophy. By pickling the rind, one can extend the life of the fruit and create a unique condiment that pairs well with various dishes or stands alone as a tangy snack.

The Basics of Watermelon Rind Pickles

Watermelon rind pickles transform a often-discarded part of the fruit into a delicious treat. This classic Southern recipe combines sweet and tangy flavors while making use of the entire watermelon.

Understanding Watermelon Rind

Watermelon rind is the white portion between the pink flesh and green outer skin. It’s edible and nutritious, despite being frequently thrown away. To prepare the rind for pickling, one must remove the green skin and any remaining pink flesh.

The rind is then cut into 1-inch cubes or smaller pieces. This size allows for easy eating and ensures the brine penetrates the rind fully during the pickling process.

Pickling watermelon rind involves simmering it in a spiced syrup. The process softens the rind and infuses it with flavor. Common spices used include cinnamon, cloves, and allspice.

Benefits of Watermelon Rind

Watermelon rind is rich in nutrients, offering several health benefits. It contains high levels of vitamin C, which supports immune function and skin health.

The rind also provides citrulline, an amino acid that may improve heart health by promoting better blood flow. Some studies suggest citrulline could help lower blood pressure.

Eating watermelon rind reduces food waste. It’s a sustainable practice that utilizes the whole fruit. Pickling the rind extends its shelf life, allowing for enjoyment long after watermelon season ends.

Watermelon rind pickles offer a unique flavor profile. They’re sweet, tangy, and have a satisfying crunch. These pickles can be enjoyed as a snack or used as a condiment in various dishes.

Preparing the Watermelon Rind

Preparing watermelon rind for pickling requires careful trimming and cutting to achieve the ideal texture and flavor. Proper preparation ensures the rind absorbs the pickling brine effectively.

Trimming the Rind

Begin by cutting the watermelon in half and removing the pink flesh. Leave a thin layer of pink on the white rind for added color and flavor. Scrape out any remaining red flesh with a spoon.

Measure out 2 pounds (about 6-7 cups) of watermelon rind for a standard recipe. This typically comes from one medium-sized watermelon.

Remove the outer green skin using a sharp knife or vegetable peeler. Take care to preserve as much of the white rind as possible.

Peeling and Cutting

After peeling, cut the rind into 1-inch cubes or 1-2 inch strips, depending on personal preference. Uniform sizes ensure even pickling.

Use a sharp paring knife for precise cuts. A cutting board with a non-slip surface helps maintain stability and safety while slicing.

Place the cut rind pieces in a large non-reactive container, such as a glass or ceramic bowl. This prepares them for the brining process.

For crisp pickles, some recipes recommend soaking the rind in a saltwater brine for 3-12 hours before pickling. This step helps remove excess moisture from the rind.

Creating the Pickling Brine

The pickling brine is crucial for transforming watermelon rinds into tangy, flavorful pickles. A well-balanced brine combines vinegar, sugar, salt, and spices to create the perfect preservation solution.

Selecting the Vinegar

Choose a high-quality vinegar as the base for your brine. Apple cider vinegar is a popular choice, offering a fruity undertone that complements the watermelon. White vinegar provides a sharper, cleaner taste.

Mix equal parts vinegar and water for a balanced acidity. For a stronger flavor, increase the vinegar ratio.

Add pickling salt to the brine. This pure salt lacks additives that could cloud the brine or discolor the pickles.

Bring the vinegar, water, and salt mixture to a boil. Stir until the salt dissolves completely.

Adding Spices and Sugar

Spices infuse the brine with aromatic flavors. Common choices include:

• Cinnamon sticks
• Whole cloves
• Allspice berries

Place these spices in a cheesecloth bag or spice sachet for easy removal later.

Add granulated sugar to balance the vinegar’s acidity. The amount varies based on desired sweetness, typically ranging from 1/2 to 1 cup per quart of brine.

Optional additions include mustard seeds, peppercorns, or fresh ginger slices for extra depth.

Simmer the brine with spices and sugar for 5-10 minutes. This allows flavors to meld and sugar to dissolve fully.

Taste the brine and adjust seasonings as needed. The flavor should be bold, as it will mellow during the pickling process.

The Pickling Process

Transforming watermelon rind into tangy pickles involves combining specific ingredients and using precise boiling techniques. The process infuses the rind with flavor while preserving it for future enjoyment.

Combining Ingredients

To create the pickling brine, mix vinegar, water, sugar, and salt in a large pot. Add whole spices like cinnamon sticks and whole cloves to enhance the flavor profile. Some recipes include lemon slices or maraschino cherries for extra depth.

Cut the watermelon rind into 1-inch cubes, removing the green outer skin and any remaining pink flesh. Measure out about 2 pounds of rind for a standard batch.

Place the cubed rind in a non-reactive container. Pour the prepared brine over the rind, ensuring it’s fully submerged.

The Boiling Technique

Bring the mixture to a boil over high heat. Reduce the heat and simmer for 5-10 minutes, or until the rind becomes fork-tender and slightly translucent.

Stir occasionally to ensure even cooking and flavor distribution. The boiling process softens the rind and allows it to absorb the pickling liquid.

Once tender, use a slotted spoon to transfer the pickled watermelon rind into sterilized jars. Pour the hot brine over the rind, leaving 1/2 inch of headspace. Remove any air bubbles by gently tapping the jars.

Seal the jars with lids and rings. Process in a water bath canner for 10 minutes to ensure proper preservation.

Canning and Storing

Proper canning techniques ensure watermelon rind pickles stay fresh and safe for long-term storage. Careful attention to filling, sealing, and processing jars is essential for preserving these sweet treats.

Filling the Jars

Sterilize canning jars and lids in boiling water. Remove jars and drain. Pack the pickled watermelon rinds into hot jars, leaving 1/2 inch headspace. Pour hot pickling liquid over the rinds, maintaining the 1/2 inch headspace.

Remove air bubbles by sliding a non-metallic utensil between the jar and pickles. Wipe jar rims with a clean, damp cloth to ensure a proper seal. Place lids and bands on jars, tightening to fingertip-tight.

Sealing and Water Bath

Place filled jars in a water bath canner, ensuring they’re covered by 1-2 inches of water. Bring to a boil and process pint jars for 10 minutes, adjusting for altitude if necessary.

After processing, remove jars and let cool undisturbed for 12-24 hours. Check for proper seals by pressing the center of each lid. Store sealed jars in a cool, dark place for up to a year.

Refrigerate any jars that didn’t seal properly and consume within a few weeks. For best flavor and texture, wait at least two weeks before opening to allow pickles to develop their full taste.

Serving Watermelon Rind Pickles

Watermelon rind pickles offer a unique blend of sweet, tangy, and crunchy flavors. This versatile summer treat can elevate various dishes or stand alone as a delightful snack.

Suggested Pairings

Watermelon rind pickles pair exceptionally well with savory meats. They complement grilled pork chops, roasted chicken, or smoked ham. The pickles’ sweetness balances spicy foods like barbecue or curries.

For a refreshing appetizer, serve them alongside sharp cheeses like cheddar or goat cheese. The pickles’ crunch contrasts nicely with creamy spreads on crackers or crostini. They also make an excellent addition to charcuterie boards, offering a burst of flavor between bites of cured meats and olives.

As a light snack, enjoy them straight from the jar or with a handful of nuts for added protein.

Incorporating into Dishes

Watermelon rind pickles add a zesty twist to many recipes. Chop them finely and mix into potato salad or coleslaw for extra crunch and flavor. They work well in watermelon salad, providing a tangy counterpoint to the fresh fruit.

Use them as a topping for burgers or sandwiches to add complexity. Dice the pickles and incorporate them into relishes or salsas for a unique condiment. They can also brighten up grain-based salads like quinoa or farro.

For a creative appetizer, wrap small pieces of the pickle with prosciutto or smoked salmon. In Southern cuisine, they’re often served as a side dish with fried catfish or country ham.

Additional Tips and Variations

Mastering watermelon rind pickles involves balancing flavors and experimenting with textures. These simple techniques can elevate your pickles from good to exceptional.

Balancing Spices and Flavors

Watermelon rind pickles offer a canvas for flavor experimentation. Start with a basic pickling spice blend, then customize it to your taste. Add coriander seeds for a citrusy note, or ginger for a spicy kick. Peppercorns provide a subtle heat, while lemon slices contribute brightness.

Garlic cloves infuse the pickling liquid with depth. For a southern twist, include a cinnamon stick or star anise. Adjust the sugar-to-vinegar ratio to find your ideal sweet-tangy balance. Remember, spices intensify over time, so taste-test periodically.

Experimenting with Textures

The texture of pickled watermelon rind can range from crisp to tender. For a crunchier pickle, soak the rind in ice water before pickling. This firms up the rind, resulting in a satisfying bite.

Alternatively, simmer the rind longer for a softer texture. Some recipes call for cooking the rind in the pickling liquid until translucent. This creates a more candied consistency, popular in traditional southern recipes.

Try cutting the rind into different shapes. Cubes work well in salads, while spears make excellent garnishes. Thin slices pickle quickly and are perfect for sandwiches.

Conclusion

Watermelon rind pickles offer a delightful way to reduce food waste and create a unique treat. This recipe transforms often-discarded rinds into a sweet and tangy delicacy.

Making these pickles requires basic canning supplies and some patience. The process involves preparing the rinds, creating a flavorful brine, and properly sealing the jars for preservation.

These pickles make excellent gifts or additions to charcuterie boards. They showcase kitchen confidence and culinary creativity, turning a humble ingredient into something special.

Mastering this recipe opens doors to other food preservation techniques. It encourages experimentation with flavors and textures in the kitchen.

Remember to follow proper canning procedures to ensure food safety. With practice, making watermelon rind pickles becomes an enjoyable and rewarding culinary adventure.