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Watermelon Rind Pickles

Sue Lau
No ratings yet
Prep Time 30 mins
Cook Time 35 mins
Brine time 8 hrs
Course Condiments, Pantry Staples
Cuisine American

Equipment

  • Water bath canner
  • canning jars, unused lids and bands

Ingredients
  

Melon:

  • 2 pounds watermelon rind

Overnight brine:

  • 6 cups water
  • 6 tablespoons pickling salt

Syrup:

  • 4 cups water
  • 1 tablespoon coarse salt
  • 3/4 cup granulated sugar
  • 1/2 cup cider vinegar
  • 3 thick slices of fresh ginger root
  • 2 finger length cinnamon sticks
  • 1 tablespoon allspice berries
  • 1 preserved lemon (sliced)

Instructions
 

  • Use watermelon rind in which almost all the red fruit has been removed. A little bit left on there is fine, and in fact, adds a little blush color to the pickle.
  • I used a birds beak knife to pare off the dark green outer rind of a quarter melon (about 1-1/2 pounds).
  • To the trimmed down rind, you can cut it into chunks or little spears, whichever you prefer (and consider how they fit into your jars as well).
  • Mix up the brine, enough to cover the prepped rind and place that in a food safe container with something to weight down the rind. I used a plate that was a little smaller than my container.
  • Put this in the refrigerator overnight. The next day, drain then rinse and drain the rind, discarding the brine.
  • Combine syrup ingredients and bring to a boil, stirring until sugar dissolves, about five minutes.
  • Add the rind and continue to cook over low heat, stirring, until rind is tender and somewhat translucent, about thirty minutes.
  • Pack rind into sterile jars and cover with hot syrup, adding spices to jars if desired or discard for milder flavor. Discard any excess syrup.
  • Remove air bubbles and leave a half inch headspace.
  • Wipe rims. Cover jars with sterile lids and gently tighten bands.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water.
  • Process using USDA water bath canning methods for ten minutes processing time listed at altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
  • Otherwise simply refrigerate without canning. Refrigerate any jars that do not seal.

Notes

From the kitchen of palatablepastime.com
Keyword pickles
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