March 11, 2015
Why throw away that watermelon rind when you can pickle it? You don't see pickled watermelon rine often these days. Apparently, it has moved into the "gourmet" class but it is easy to make with this recipe.
Pickled watermelon rine has a delightful blend of sweet and tart that is refreshing and sure to please. Refrigerate for at least a couple of hours before serving to enhance the flavor and add a slight crunch.
Pickled Watermelon Rine
1 hour 25 minutes
1 hour 55 mins
Yield: 4 pints
- 4 quarts of watermelon rind, cut into 1" chunks
- 3 quarts water
- 3/4 cup pickling or kosher salt (do not use table salt)
- 1 quart white vinegar
- 8 cups sugar
- spice sack, containing 2 tablespoons whole cloves, 10 cinnamon sticks, broken into 1-inch pieces and 1/2 teaspoon mustard seed, tied in cheesecloth
1. Peel green skin off watermelon rind and cut off any inner pink from watermelon rind; cut rind into 1-inch chunks.
2. Put watermelon in a non-metal bowl and add the 4 quarts water and pickling salt. Add more water, if necessary, to cover the rind chunks.
3. Cover watermelon with a cloth towel and soak overnight in refrigerator.
4. Drain water. Set aside.
5. Place canning jars and lids in a separate small pot, cover with water and bring to a boil. Simmer until used
6. Combine vinegar and sugar in a separate large kettle to make brine. Add spice sack and bring mixture to a boil.
7. Remove from heat and let stand for 15 minutes.
8. Add the drained watermelon rind to the brine. Bring back to a boil and continue cooking until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes.
9. Remove spices 15 minutes before done.
10. Spoon watermelon into hot sterilized 1-pint jars, leaving about 1/2-inch head space. Cover with brine to within 1/2 inch of top. Seal jars with lids hand tight.
11. Process jars in a boiling water bath for 10 minutes (15 minutes if over 1,000 feet altitude).
12. If you want a pink color, add a drop or two of red food coloring to each jar before sealing.