Pickled Watermelon Rind
User Reviews
5
Pickled Watermelon Rind
Description
This recipe begins by peeling the tough green skin off watermelon rinds, leaving the white and a bit of pink flesh intact for color and texture. The rind pieces are soaked overnight in cold water, which helps to reduce bitterness and firm up the texture.
After soaking, the rind is drained and simmered gently until tender but still retaining some firmness. A spice pouch made from cloves and allspice tied in cheesecloth adds aromatic complexity. A syrup of granulated sugar and apple cider vinegar is combined with the spices and watermelon rind and simmered until the rind becomes transparent without overcooking, maintaining some crispness.
The final pickled rind carries a balance of sweet, tangy, and warm spice notes, making it an interesting side or condiment. It preserves the watermelon rind beyond typical fruit use, reducing waste and creating a unique flavor.
Ingredients
- 4 pounds watermelon rind
- 5 cups granulated sugar
- 4 cups apple cider vinegar
- 1 tablespoon clove whole
- 2 teaspoons allspice whole
- 7 cinnamon stick broken in half
Instructions
- Using a vegetable peeler or a sharp paring knife, remove the green skin from the watermelon rind and discard. Cut the white rind into 1 1/2-inch (4-cm) strips or cubes, leaving a little pink flesh attached to each piece for color, if desired. Toss the rinds in a large stainless-steel bowl and add enough cold water to cover. Let soak overnight, preferably in the refrigerator.
- In a colander set over the sink, drain the rind and transfer it to a 6-quart (5.7-liter) or larger stockpot. Add enough water to cover and bring to a slow simmer over medium heat. Cook until tender but not soft, 15 to 20 minutes. Drain in the same colander and rinse with cold water.
- Take a small piece of cheesecloth, gather the cloves and allspice in its center, and tie to secure. In the large stockpot set over medium heat, combine the sugar, vinegar, spice pouch, and watermelon rind and bring to a simmer. Cook slowly until the rind is transparent, about 10 minutes. Don’t overcook it as the rind will cook again in the hot-water bath. Remove and discard the spices from the pot.
- Place a piece of cinnamon stick in each of 14 sterilized half-pint jars. Using a wide-mouth funnel, ladle the watermelon rind into the jars. Evenly distribute the rind and the brine, leaving 1/4-inch (6-mm) headroom. Wipe the rims clean with hot water and place rubber lids and screw tops to seal. Process in a hot water bath for 10 minutes. [EDITOR’S NOTE: For more information, please see the Canning 101 section in this recipe.}
- Store the pickled watermelon rind a cool, dark place for at least 3 months before using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 56servings | 14 half-pint jars
Amount Per Serving
Calories 24 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 24kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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