Pickled watermelon rinds? Trust me, before you turn your nose up at the thought, this sweet and tangy treat will have you wondering why you haven’t tried it sooner! Originating in the American South as a way to use up the entire watermelon, pickled watermelon rind is a delicious and refreshing way to preserve the taste of summer.
Gather Your Ingredients:
For this simple recipe, you’ll need:
- Watermelon Rind: About 4 cups, with the pink flesh trimmed away.
- Salt: 1 tablespoon, for brining.
- White Vinegar: 1 ½ cups, for that signature tang.
- Sugar: 1 ½ cups, to balance the tartness.
- Water: 1 cup
- Spices: Get creative! Cinnamon sticks, star anise, cloves, and allspice berries are all delicious additions.
- Optional: A few thin slices of jalapeno for a touch of heat!
Tools of the Trade:
- Large Pot: For brining the watermelon rind.
- Jar(s): A large mason jar or several smaller ones, sterilized and ready to hold your pickled goodness.
- Sharp Knife: For trimming the watermelon and slicing any optional additions.
- Cutting Board: To protect your counter while prepping.
Let’s Get Pickling!
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Prep the Rind: Cut the remaining pink flesh off your watermelon rind and discard (or enjoy as a snack!). Cut the rind into 1-inch cubes.
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Brine Time: In your large pot, combine the watermelon rind cubes and 1 tablespoon of salt. Cover with cold water and let sit for at least 4 hours, or overnight in the refrigerator.
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Spice It Up: While the rind is brining, decide on your spice combination. I love the classic combination of a few cloves, a star anise, and a small cinnamon stick. For a spicy kick, add a couple of slices of jalapeno.
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Simmer and Steep: Rinse the brined watermelon rind thoroughly and place it in your sterilized jar(s). In a saucepan, combine the vinegar, sugar, water, and your chosen spices. Bring to a boil, stirring until the sugar dissolves. Pour the hot brine over the watermelon rind in the jars, leaving about ½ inch of space at the top.
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The Waiting Game: Seal your jars tightly and let them cool completely at room temperature. Once cooled, store in the refrigerator for at least 3 days before enjoying. The flavor will continue to develop over time.
Tips From My Kitchen:
- Don’t rush the brining process: Brining helps to draw out excess moisture and create a crispier pickled watermelon rind.
- Experiment with flavors: Pickling is all about customization! Feel free to try different spices like ginger, cardamom, or even citrus peel.
- Canning for longer storage: If you want to preserve your pickled watermelon rind for longer-term storage, you can process the filled jars in a hot water bath.
Serving Suggestions:
Pickled watermelon rind is incredibly versatile. Here are a few ideas to get you started:
- Southern Staple: Serve it alongside barbecue dishes, fried chicken, or collard greens for a taste of Southern hospitality.
- Cheeseboard Delight: The sweet and tangy flavor of pickled watermelon rind pairs beautifully with sharp cheddar, creamy brie, and salty prosciutto on a cheeseboard.
- Salad Surprise: Dice up the pickled rind and add it to your favorite salads for a burst of unexpected flavor and texture.
Pickled Watermelon Rind in a Jar
Pickled Watermelon Rind on a Cheeseboard
Pickled watermelon rind is a taste of the past that deserves a place in your kitchen today. It’s easy to make, incredibly delicious, and a great way to reduce food waste. So, grab a watermelon and get pickling!
Don’t forget to share your pickled watermelon rind creations with us! Tag #FamilyCuisinePickles on your social media posts – we can’t wait to see your culinary masterpieces.
