As for the watermelon rind pickle recipe you will find below, you may be shocked. They’re deliciously good!
The flavor is slightly sweet and they make a delicious breakfast with a little Greek yogurt.
These make a unique and novel gift – or you could make a huge batch and sell them at a local flea market with samples laid out for your booth visitors. They’ll buy them up – once just for the novelty, but twice for the great tasting pickle flavor.
This recipe makes 3 pints and requires the rind of one medium watermelon.
- 8 cups prepared rind
- 1/2 cup pickling salt (coarse)
- 8 cups cold water
- 3 cups white granulated sugar
- 2 cups white vinegar
- 5-6 cinnamon sticks
- 2 tsp whole cloves
Prepare The Rind
- Remove dark green peel from watermelon.
- Cut rind into rectangular pieces approximately 1"x2" until you have 8 cups of rind strips.
- Layer rind and salt in a stainless steel bowl or pickling crock.
- Soak 12 hours.
Drain and rinse twice in cold water, then place rind and 8 cups cold water into a stainless steel saucepan and boil until fork tender (10 minutes). Drain again.
Prepare The Solution
Combine sugar, vinegar and broken cinnamon sticks in a saucepan and bring to a boil, reduce heat but keep at a slow boil for one hour.
- Immerse glass mason jars in boiling water for 10 minutes.
- If using self-sealing lids boil as well for 5 minutes.
- Into hot (now sterilized) jars distribute rind strips and add pickling solution to within 1" of jar top.
- Wipe jar rim before securing lids.
Shelf Life of Watermelon Pickles
Store jars in a cool, dark place and let set for 6-8 weeks before opening. Consume within 8 months.
Some Basic Rules on Pickling
Pickling has come far since the early days. Where once they were overly salty and sour we now enjoy a wide range of flavors from pickled vegetables, fruits or blends; and the spices we use.
Pickles are made in one of two fashions: Quick Process or Fermentation. Fermentation processed pickles are generally made in a crock, and are worth the extra time and trouble I promise you! You can get my crock dill pickle recipe here.
Quick process pickles are certainly most modern preserver’s choice (given our over-loaded schedules), but if you can invest 5 minutes a day I urge you to at least try the fermented variety once. Most people prefer them over quick process pickles.