Pickled Watermelon Rind Recipe: Sweet & Tangy Summer Delight!

Summer is synonymous with watermelon, and while we often toss the rind, did you know it’s a culinary treasure waiting to be unlocked? This Pickled Watermelon Rind recipe transforms the humble rind into a surprisingly delicious, sweet, and tangy treat. Think of it as a cross between a pickle and a candied fruit – a unique condiment that adds a delightful crunch and a burst of flavor to your charcuterie boards, sandwiches, or even enjoyed straight from the jar. Get ready to impress your friends and family with this unexpected and incredibly satisfying recipe!

Why This Recipe Works

This recipe is more than just throwing watermelon rind into a jar with vinegar. It’s about balancing the sweetness, acidity, and spices to create a complex and addictive flavor profile. Here’s why it’s so successful:

• Brining for Tenderness: Soaking the rind in a salt water brine before cooking helps to draw out excess moisture and tenderizes the rind, preventing it from being tough and chewy.
• Strategic Spicing: The combination of cinnamon, cloves, and allspice provides warmth and depth, complementing the watermelon’s subtle flavor. A touch of red pepper flakes adds a pleasant, unexpected kick.
• Vinegar Balance: Using a combination of apple cider vinegar and white vinegar creates a balanced acidity that’s not too sharp or overpowering.
• Sugar is Key: The sugar not only provides sweetness but also helps to preserve the rind and creates a beautiful, translucent appearance.
• Proper Cooking Technique: Slowly simmering the rind in the pickling liquid allows it to absorb the flavors and achieve the perfect texture – tender but still slightly crisp.

Ingredients

• 4 cups cubed watermelon rind (about 1 inch cubes, with pink flesh removed)
• 4 cups water
• 2 tablespoons salt
• 2 cups apple cider vinegar
• 2 cups white vinegar
• 2 cups granulated sugar
• 1 cinnamon stick
• 1 teaspoon whole cloves
• 1/2 teaspoon whole allspice berries
• 1/4 teaspoon red pepper flakes (optional)
• 1 lemon, thinly sliced (optional, for added flavor and visual appeal)

Instructions

1. Prepare the Rind: Carefully remove the pink flesh and green skin from the watermelon rind, leaving only the white part. Cut the rind into approximately 1-inch cubes.
2. Brine the Rind: In a large bowl, combine the 4 cups of water and 2 tablespoons of salt. Add the cubed watermelon rind and stir to ensure it’s submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for tenderizing the rind.
3. Drain and Rinse: After brining, drain the watermelon rind and rinse it thoroughly under cold water to remove the excess salt.
4. Combine Pickling Ingredients: In a large, non-reactive pot (stainless steel or enamel-coated), combine the apple cider vinegar, white vinegar, sugar, cinnamon stick, cloves, allspice berries, and red pepper flakes (if using).
5. Bring to a Boil: Bring the pickling liquid to a boil over medium-high heat, stirring constantly to dissolve the sugar.
6. Add the Rind: Gently add the drained and rinsed watermelon rind to the boiling pickling liquid.
7. Simmer: Reduce the heat to low, cover the pot, and simmer for about 45-60 minutes, or until the rind is translucent and tender but still slightly crisp. Stir occasionally to prevent sticking. The cooking time will vary depending on the thickness of the rind.
8. Add Lemon (Optional): During the last 15 minutes of simmering, add the thinly sliced lemon to the pot for added flavor and visual appeal.
9. Cool and Jar: Remove the pot from the heat and let the pickled watermelon rind cool slightly in the pickling liquid.
10. Prepare Jars: While the rind is cooling, prepare your jars. For longer storage and safety, sterilize canning jars and lids according to standard canning procedures. For refrigerator storage only, clean jars thoroughly with hot, soapy water.
11. Pack Jars: Using a slotted spoon, transfer the pickled watermelon rind to the prepared jars, leaving about 1/2 inch of headspace.
12. Pour Liquid: Carefully pour the pickling liquid over the rind in the jars, leaving about 1/2 inch of headspace. Remove any air bubbles by gently tapping the jars on the counter or using a bubble remover tool.
13. Seal and Process (Optional): If you are using sterilized jars for long-term storage, follow standard canning procedures to process the jars in a boiling water bath for the appropriate time based on your altitude. If you are not canning, simply seal the jars tightly.
14. Cool and Store: Let the jars cool completely before storing.

Tips for Success

• Choose the Right Rind: Select a watermelon with a thick, firm rind. Avoid rinds that are bruised or have soft spots.
• Remove All Pink Flesh: Be meticulous about removing all the pink flesh from the rind. Any remaining pink flesh will soften during pickling and detract from the texture.
• Adjust Sweetness and Spice: Taste the pickling liquid during the simmering process and adjust the sugar and spices to your liking. You can add more sugar for a sweeter pickle or more red pepper flakes for a spicier one.
• Don’t Overcook: Overcooked watermelon rind will be mushy. Aim for a texture that is tender but still slightly crisp.
• Use a Non-Reactive Pot: Avoid using aluminum pots, as they can react with the acidity of the vinegar and affect the flavor of the pickles.
• Sterilize Jars Properly: If you plan to store the pickled watermelon rind at room temperature, it’s essential to sterilize the jars and lids properly to prevent spoilage.

Storage Instructions

Canned Pickled Watermelon Rind: If properly canned and sealed, pickled watermelon rind can be stored in a cool, dark place for up to 1 year.

Refrigerated Pickled Watermelon Rind: If not canned, store the pickled watermelon rind in the refrigerator for up to 2-3 weeks. Make sure the rind is submerged in the pickling liquid.

FAQ

Q: Can I use a different type of vinegar?

A: While apple cider vinegar and white vinegar are recommended for their flavor profile, you can experiment with other types of vinegar, such as rice vinegar or white wine vinegar. Keep in mind that the flavor will be different.

Q: Can I add other spices?

A: Absolutely! Feel free to experiment with other spices, such as ginger, mustard seeds, or celery seeds.

Q: The rind is still tough after simmering. What should I do?

A: If the rind is still tough after simmering for the recommended time, continue to simmer it for another 15-30 minutes, or until it reaches the desired tenderness. The cooking time can vary depending on the thickness and toughness of the rind.

Q: Can I reduce the amount of sugar?

A: You can reduce the amount of sugar slightly, but keep in mind that sugar plays a role in preservation. Reducing it too much may affect the shelf life of the pickles.

Conclusion

Pickled Watermelon Rind is a delightful way to reduce food waste and transform a discarded part of the watermelon into a surprisingly delicious treat. The sweet, tangy, and slightly spicy flavor is a unique addition to any meal or snack. So, next time you enjoy a juicy watermelon, don’t throw away the rind – give this recipe a try and discover a new culinary adventure! You’ll be amazed at how delicious and versatile this unusual pickle can be.