Ever wondered what to do with those seemingly useless watermelon rinds you normally toss in the trash? Prepare to be amazed by a culinary transformation that turns kitchen scraps into a tangy, sweet, and utterly addictive Southern delicacy! These Homemade Watermelon Rind Pickles are not just a recipe – they're a delicious adventure that rescues every last bit of your favorite summer fruit and turns it into a gourmet treat that will have your friends and family begging for more.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups watermelon rind, peeled and cut into strips
- 2 cups sugar
- 1 cup vinegar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
Instructions
- Carefully wash and trim the white and green parts of the watermelon rind, removing the outer green skin and pink flesh completely.
- Cut the cleaned watermelon rind into uniform 1-inch strips, approximately 2-3 inches long, ensuring consistent sizing for even pickling.
- In a large pot, place the watermelon rind strips and cover completely with cold water. Add 1 teaspoon of salt to the water.
- Bring the water to a gentle boil, then reduce heat and simmer for 15-20 minutes until the rind becomes slightly tender but not mushy.
- Drain the rind in a colander and rinse with cold water to stop the cooking process.
- In a separate large saucepan, combine sugar, vinegar, cinnamon, ginger, cloves, and allspice. Bring the mixture to a rolling boil, stirring until sugar completely dissolves.
- Carefully add the blanched watermelon rind strips to the hot spiced syrup, ensuring they are fully submerged.
- Reduce heat and simmer the rind in the syrup for 45-50 minutes, stirring occasionally, until the rind becomes translucent and syrup thickens.
- Remove from heat and let the pickles cool completely in the syrup.
- Transfer the pickled watermelon rind and syrup into sterilized glass jars, ensuring the rind is completely covered.
- Seal the jars and refrigerate for at least 24 hours before serving to allow flavors to develop fully.
- Watermelon rind pickles can be stored in the refrigerator for up to 2 weeks.
Tips
- Choose Fresh Watermelon: Start with a ripe, fresh watermelon to ensure the best quality rind.
- Trimming Technique: Be meticulous when removing the green outer skin and pink flesh. The white part of the rind is what you want.
- Uniform Cutting: Cut rind strips to the same size for even cooking and pickling.
- Don't Overcook: When blanching the rind, keep it slightly firm – you want a tender crisp texture, not mushy.
- Sterilize Jars: Always use clean, sterilized glass jars to prevent bacterial growth and extend shelf life.
- Flavor Infusion: Let the pickles sit in the refrigerator for at least 24 hours to allow the spices to fully develop their flavor.
- Serving Suggestions: These pickles are great as a condiment, in salads, or as a unique side dish to complement grilled meats.
- Storage: Keep refrigerated and consume within 2 weeks for optimal taste and texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 30g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
