We’re eating a LOT of watermelon right now. In our home, it’s the ideal summer food; sweet, hydrating, cool and refreshing. But after the Eat Real Festival last weekend, I got to thinking about using MORE of my melon, and I set out to make watermelon rind pickles at home.
The Eat Real Fest *did* have a class on making these pickles, but since I was regretfully unable to attend, I turned to epicurious for guidance. I found a recipe that looked really yummy, but did make a few small tweaks, based on the user comments, and my own favorite flavor combinations. Here’s what I did:
- 1 4-pound piece watermelon, quartered
- 8 cups water
- 2 tablespoons plus 2 teaspoons coarse salt
- 2 cups sugar
- 1 1/4 cups apple cider vinegar
- 10 whole cloves
- 15 whole pink peppercorns
- 4 cinnamon sticks
- 3 chili peppers, whole
- Fresh, raw ginger (as much as you can handle)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
Cut the watermelon pulp from its rind, leaving thin layer of pink on rind (reserve pulp for another use- like eating immediately!) Cut the green outer skin from the rind and discard. Trim the rinds into 1 x 1/2-inch pieces to measure 4 cups. Combine 8 cups of water and 2 tablespoons salt in a large pot and bring to a boil. Add the rind and boil until tender, about 5 minutes. Remove the rind with a slotted spoon, and transfer to a large metal bowl.
Combine the remaining 2 teaspoons salt, sugar and the rest of the ingredients in the heavy large saucepan. Bring to boil, stirring until sugar dissolves.
Pour the liquid over the watermelon rinds in the metal bowl. Fill a large zip-close baggie with excess pickling liquid over the rinds in the bowl to ensure the pieces stay submerged. Cover the whole thing with a plate, allow the bowl to cool, and refrigerate for at least 8 hours or overnight. The next day, remove the rinds from the metal bowl with a slotted spoon, and bring the liquid to a boil in a heavy pot. Once boiling, pour the pickling liquid over the rinds for a second time.
Cover and refrigerate overnight. Repeat this last step (allowing the bowl to cool, refrigerate the liquid and rinds for 8+ hours, and then strain the rinds from the liquid, and boil the pickling liquid before pouring over the rinds for a third and final time).
Keep finished pickles in sealed jars in the refrigerator. Serve at picnics, on hot days, or when you are looking for a cool snack with an unexpected kick!
I was very happy with my rinds. I’m a huge raw ginger fan and the combination of ginger, chili, and apple cider vinegar made for a really robust flavor, and one that works nicely when served with hot and spicy food.
While the idea of needing three days to complete this pickling process is not ideal for most people, it was a very quick daily process, and the smells that filled my kitchen were so satisfying, I’m actually missing the boiling and straining process already!
If you try this recipe, or have a family watermelon pickle recipe you love, I’d love to hear from you. I’m new to watermelon pickles, but am so happy I finally found them!
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