Pickled Watermelon Rind
photography by Talitha Schroeder
Ingredients
6 cups watermelon rind (~ ½ medium watermelon)
1 heaping tablespoon pickling lime
3 cups sugar
1 ½ cups distilled white vinegar
1 ½ cups water
green or red food coloring optional
2 teaspoons whole cloves
1 cinnamon stick
fresh, peeled ginger root about ½ inch in length
Directions
Prepare the rind by peeling the outer green skin and cutting off the pink flesh (for other uses) leaving just the pale green rind. Cut into cubes.
Dissolve pickling lime in warm water. The mixture will be cloudy.
Put watermelon rind in a large non-aluminum bowl. Pour lime water over the rind, then add enough cold water to cover the rind. Put plates on top of the rind to keep it submerged. Soak covered overnight, occasionally stirring and mixing well.
4. Drain lime water and rinse pickles in cold water several times. Soak the rind in cold water for about 30 minutes, then wash again to remove all the lime.
5. Tie spices in a cheesecloth bag.
6. Add the spice bag, sugar, vinegar and water to a large non-reactive pan and simmer for 10 minutes.
7. Add the watermelon rind to vinegar and water mixture in the pan. Add food coloring if desired.
8. Bring to a low boil. Then simmer for about 40 minutes to 1 hour, until about half the rinds are clear or translucent.
9. Remove the spice bag.
10. If canning, follow basic canning instructions to process. If just making a quart, pour into a jar, cool to room temp and refrigerate for up to a week!
Notes
Makes approximately 2 pint-sized jars of pickles.
Properly canned and sealed watermelon rind pickles will keep in the pantry for a year. Refrigerate jars after opening and use within 3 weeks.
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