Watermelon Rind Pickles – Who Knew?

The internet is a wonderful thing. At times when I should be doing laundry or washing dishes, I can look up all sorts of yummy, delicious recipes. Thus, that is what I was doing this past weekend when I happened upon a recipe for watermelon rind pickles. Wh-what? I did a search and found many more recipes for this alien pickle. You can eat the rind? People WANT to eat the rind? Well, immediately I knew I had to try it.

So, this past weekend on a trip to Aldi’s I included one huge watermelon for only $2.99. I forgot how huge watermelons are. I set to work cutting it up and processing the various parts – some to eat plain, some I put in a blender and froze as ice cubes for future smoothies or cocktails, some were made into popsicles, and the rind was cut into chunks…maybe 1/4″. The recipes all said for 1″, but what can you do with that? I’m thinking this might be good on sandwiches or desserts or something. Well, at least I think that is what I am going to do.

Something is wrong with this picture.

It took a long while to cut it up. It was made even longer after cutting it all up and realizing I forgot to peel it before cutting it up, so after soaking in brine I carefully sliced off the green peel from EVERY SINGLE PIECE. Boy, did that take a long time.

Following the brine it was time for the syrup making and processing. It was supposed to make about five half pints, but I got two. I’m blaming it on the relish-like quality.

Not the prettiest in jars, but everyone who has had these say they are totally awesome. I’m a wee bit weary, but again, here’s to trying new things!

Adapted from a Food.com recipe.

Ingredients:

  • 4 lbs watermelon rind
  • 2 cups white vinegar
  • 2 cupswater
  • 4 cupssugar
  • 3 cinnamon sticks, cut in half
  • 1 teaspoonwhole cloves
  • 1 teaspoonsliced, fresh ginger
  • 2 Tbs lemon juice
  1. Cut up melon rind, peel off the green part, and remove all pink portions.
  2. Cut rind into 1 inch pieces for pickles, smaller for relish.
  3. Weigh
  4. Soak rind overnight in enough bring to cover all pieces, made by dissolving 1/4 cup salt in each quart of water
  5. Drain rind, wash in fresh water and drain again.
  6. Combine remaining ingredients, with the spices in cheesecloth, and boil together 5 minutes.
  7. Add rind a few at a time so it doesn’t spash and cook until rind is clear.(simmer about 30 Min.). Meanwhile, prepare jars.
  8. Remove cheesecloth and put in bottom of prepared jars evenly.
  9. Pack rind on top of spices in hot sterilized jars.
  10. Cover with boiling syrup, remove air pockets, and process in a hot water bath for ten minutes.

I’ve also discovered recipes for the pink part along the way, so I might have to try that next. Again, I haven’t opened these yet. I think I’m going to wait a few weeks and then give it a go.

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2 thoughts on “Watermelon Rind Pickles – Who Knew?

  1. Pingback: The watermelon makes another appearance | Cap City Lady

  2. Pingback: Boozy Watermelon Slushy | Cap City Lady

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