Waste Not, Want Not Watermelon Rind Pickles
Sweet, spicy, and just the wee bit tart, these watermelon rind pickles make a great snack or as a complement to fatty meats and chicken. Try adding these to a sweet and sour slaw for little bursts of spice with every bite.
Ingredients
- 2 lbs. watermelon rind, outer green rind and inner pink flesh, both removed
- 1/4 cup coarse kosher salt
- 4 cups water, divided
- 2 cups granulated sugar
- 1 cup white vinegar
- 1 cinnamon stick, broken into pieces, enough for one tablespoon
- 1/2 lemon, thinly sliced
- 5 maraschino cherries, halved
Instructions
- Cut the watermelon rind, from which you have removed the outer green rind and inner pink flesh, into 1-inch cubes. You should have 7cups.
- Place the watermelon rind in a large container with the kosher salt and 3 cups of water. If necessary, add more water to cover the rinds. Soak overnight.
- Drain and rinse the watermelon rind.
- Place rind in large saucepan. Cover with cold water. Bring to a boil, lower heat, and then simmer until just tender when pierced with the tip of a knife, around 10 minutes.
- While the rind is cooking, combine the sugar, vinegar, cinnamon, whole cloves, and 1 cup of water in a nonreactive stock pot or Dutch oven. Bring to a boil, then lower heat and simmer for 10 minutes.
- Carefully add the drained watermelon rind, lemon slices, and maraschino cherries to the syrup. Simmer until the watermelon rind is translucent, about 30 minutes.
- Fill half-pint jars with the hot watermelon rind and syrup, leaving ½-inch headspace. Close jars with lids.
- Process jars in a boiling water bath for 5 minutes.
- Carefully remove the jars to a rack and allow to cool.
- Serve.
- Note: After opening, pickles will keep for a few weeks, refrigerated. Unopened jars of watermelon pickles will keep for at least a year.