Watermelon Rind Pickles
Ingredients
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- 2 pounds watermelon rind – green skin peeled, pink flesh trimmed away, cut into 1-inch pieces
- 1/4 cups pickling salt
- 8 cups water – for brine
- 3 1/2 cups granulated sugar
- 2 cups apple cider vinegar
- 1 cups water – for pickling syrup
- 2 sticks cinnamon sticks
- 1 tbsp whole cloves
- 1 tsp allspice berries
- 1 tsp mustard seeds
- 1 ounces fresh ginger – thinly sliced
- 1 each lemon – thinly sliced, seeds removed
Instructions
1. Trim and prepare the rind: Using a vegetable peeler or paring knife, remove the green outer skin from the watermelon rind, trim away any pink flesh, and cut the white rind into 1-inch pieces to yield about 2 pounds.
2. Brine the rind: In a large nonreactive container, dissolve the pickling salt in 8 cups water. Add the rind, weigh it down to keep submerged, cover, and refrigerate 8–12 hours.
3. Drain and rinse: Drain the brined rind well and rinse thoroughly under cool running water. Drain again and set aside to drip dry while you prepare the syrup.
4. Make the spiced syrup: In a large nonreactive pot, combine the granulated sugar, apple cider vinegar, and 1 cup water. Add the cinnamon sticks, whole cloves, allspice berries, mustard seeds, and sliced ginger. Bring to a boil over medium-high heat, then reduce to a lively simmer and cook 5 minutes to bloom the spices.
5. Cook the rind: Add the drained rind and the lemon slices to the hot syrup. Simmer, stirring occasionally, until the rind turns translucent and is tender but not mushy, 10–15 minutes.
6. Pack the jars: Ladle the hot rind, lemon, and spices into hot, sterilized pint jars, then cover with the hot syrup, leaving 1/2 inch headspace. Remove air bubbles, adjust headspace, wipe rims clean, and apply lids and bands fingertip-tight.
7. Process and cure: Process jars in a boiling water bath for 10 minutes (adjust for altitude as needed). Turn off heat, let jars rest in the water 5 minutes, then remove to a towel-lined surface. Cool undisturbed 12–24 hours, check seals, label, and store in a cool, dark place. For best flavor, let the pickles cure at least 1 week before opening. Refrigerate after opening.
Watermelon rind pickles transform the often-discarded white rind into crisp-tender bites with a sweet-tart, warmly spiced character. The syrup balances apple cider vinegar and sugar, carrying aromatic notes of cinnamon, clove, allspice, mustard seed, and ginger. The result is a glossy, translucent pickle that pairs beautifully with salty cured meats, barbecue, and rich holiday roasts.
Rooted in home-canning traditions of the American South, these pickles reflect a thrifty, waste-not approach that dates back to the 19th century. Early recipes traveled through church cookbooks and farmhouse kitchens, often served alongside ham or on relish trays. While some older methods used pickling lime for extra firmness, most modern versions rely on a salt brine and careful simmering to achieve the classic texture and flavor.