Watermelon Rind Pickles are a delightful surprise that turns the often-discarded rind of the juicy watermelon into a delicious and tangy treat. This unique recipe showcases the ingenuity of home cooks who sought to minimize food waste and transform a seemingly unusable part of the watermelon into a delectable condiment. In this detailed guide, we will explore the long history and origins of Watermelon Rind Pickles, and provide a step-by-step preparation process to help you create these sweet and tangy pickles in your own kitchen.

The practice of preserving watermelon rind can be traced back to the 19th century in the United States. During that time, watermelon was a popular fruit, especially in the warmer months. However, the rind was often discarded as waste. Thrifty home cooks discovered that the rind had potential and started pickling it to create a new culinary delight.

Watermelon Rind Pickles gained popularity as a way to extend the enjoyment of watermelon beyond the flesh, making use of the nutritious and flavorful rind. This preservation technique allowed people to enjoy the sweet and tangy flavors of pickles long after the watermelon season had passed. Today, Watermelon Rind Pickles are considered a nostalgic delicacy and a testament to resourcefulness in the kitchen.

PREP: 45 MIN.

CHILLING PROCESS: 10 MIN.

MAKES: 4 PINTS

INGREDIENTS

• 4 cups watermelon rind, peeled and cut into bite-sized pieces
• 4 cups water
• 2 cups white vinegar
• 2 cups granulated sugar
• 1 cinnamon stick
• 4 whole cloves
• 1 lemon, thinly sliced
• Optional: 1 tablespoon ginger, grated
• Optional: 1 teaspoon pickling spice (store-bought or homemade)
• Optional: red or green food coloring for vibrant color (if desired)

INSTRUCTIONS

1. Start by preparing the watermelon rind. Peel off the green outer skin, leaving the white rind. Cut the rind into bite-sized pieces, removing any remaining pink flesh.
2. In a large pot, combine the water and vinegar. Bring the mixture to a boil over medium heat.
3. Add the watermelon rind pieces to the boiling liquid and cook for about 5 minutes, or until the rind becomes slightly translucent and tender. Be careful not to overcook, as you want the rind to retain some texture.
4. Using a slotted spoon, transfer the cooked rind to a colander and drain well.
5. In a separate pot, combine the sugar, cinnamon stick, cloves, lemon slices, and any optional ingredients (ginger, pickling spice, or food coloring) if desired. Add 2 cups of water and bring the mixture to a boil, stirring to dissolve the sugar.
6. Add the drained watermelon rind to the boiling syrup mixture and simmer for about 15-20 minutes, or until the rind becomes translucent and absorbs the flavors of the syrup.
7. Remove the pot from heat and let the pickles cool to room temperature.
8. Transfer the Watermelon Rind Pickles and their syrup to sterilized jars, ensuring that the pickles are completely submerged in the syrup.
9. Seal the jars tightly and refrigerate them for at least 24 hours to allow the flavors to meld and the pickles to develop their unique taste.
10. The Watermelon Rind Pickles can be stored in the refrigerator for several weeks, allowing the flavors to continue to deepen over time.

NOTES:

• Watermelon Rind Pickles are a testament to the resourcefulness and creativity of home cooks who found a way to turn an overlooked ingredient into a delightful and tangy treat. By preserving the rind, these pickles provide a sweet and tangy condiment that can be enjoyed long after watermelon season has passed. Share the joy of these unique pickles with family and friends, and appreciate the history and ingenuity that brought this recipe to life. Serve Watermelon Rind Pickles as a flavorful accompaniment to sandwiches, burgers, or cheese platters, or enjoy them straight from the jar for a burst of sweet and tangy goodness.