“The local deli in my town used to sell this by the pound. When I worked as a nurse’s aide…”
Pickled Watermelon Rind
This recipe transforms the often-discarded watermelon rind into a tangy and flavorful pickled treat. It’s a delightful way to reduce food waste and enjoy a unique condiment or snack. The sweet, vinegary brine perfectly complements the crunchy, mildly flavored watermelon rind, making it an excellent addition to salads, charcuterie boards, or simply as a refreshing snack on its own. Plus, it’s incredibly easy to make and can be customized with different spices to suit your preferences. This pickled watermelon rind offers a perfect balance of sweetness, acidity, and a hint of garlic, which will surprise your taste buds with every bite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Seedless Watermelon (small, about 4 lb) | 1 |
| Kosher Salt | 2 tablespoons |
| White Vinegar | 1 cup |
| Granulated Sugar | 1 cup |
| Garlic Cloves (medium, minced) | 1 |
| Pickling Spice | 1 tablespoon + 2 teaspoons |
Instructions:
1. Prepare the Rind:
- Start by using a vegetable peeler to carefully remove the tough green peel from the watermelon. Make sure to discard the peel as it won’t be used in the recipe. Next, cut the watermelon into quarters, then slice each quarter into 1/2-inch thick slices. You’ll want to remove the pink flesh of the watermelon, leaving behind about 1/4-inch layer of pink on the rind.
- The juicy, sweet pink flesh can be reserved for smoothies, fruit salads, or just eaten as a treat. Now, cut the rind into 3 to 4-inch pieces that are easy to fit into jars. The rind should still have a nice crisp texture even after it’s been pickled.
2. Salt and Boil:
- In a large pot, combine the watermelon rind pieces and kosher salt. Add water to the pot until it covers the rind by about 1 inch. The salt helps to draw out moisture from the rind and soften it, preparing it for the pickling process.
- Bring the water to a boil over medium-high heat. Once it starts boiling, let the rind cook for about 3 minutes, or until it becomes tender. The rind should still have some bite to it, so be careful not to overcook it.
- Once it’s tender, drain the rind and let it cool for 5 minutes. This step will help preserve its crisp texture.
3. Jar the Rind:
- After the rind has cooled slightly, evenly divide the pieces into sterilized glass jars. It’s important to use sterilized jars to ensure the pickles stay safe for longer storage.
- Press the rind pieces gently into the jars to remove any air pockets, but avoid over-packing. Leave about half an inch of space at the top of the jar to make sure there’s room for the pickling liquid.
4. Prepare the Pickling Liquid:
- In a separate saucepan, combine the white vinegar, granulated sugar, minced garlic, and pickling spice. Add 1 cup of water to the mixture and stir to combine. Pickling spice is a blend of aromatic ingredients like mustard seeds, coriander, cinnamon, and peppercorns, which add depth of flavor to the brine.
- Bring the mixture to a boil over medium heat, stirring occasionally. Once it reaches a boil, continue to cook for about 3 minutes until the sugar has completely dissolved, and the liquid has taken on a fragrant, aromatic scent.
5. Pickle the Rind:
- Carefully pour the hot pickling liquid over the watermelon rind in the jars, ensuring that the rind is fully submerged. It’s essential that the rind is completely covered by the liquid to ensure proper pickling and prevent spoilage.
- If you have a little extra pickling liquid, you can store it separately for future use or top up the jars with a bit of extra vinegar and water mixture if necessary.
- Let the jars sit at room temperature for about 1 hour to cool down and let the flavors meld together.
6. Storage:
- Once the jars have cooled, transfer them to the refrigerator to marinate for at least 24 hours. The longer they sit, the more the flavors will develop. Ideally, allow them to pickle for 2-3 days for a fuller flavor.
- The pickled watermelon rind can be stored in the refrigerator for up to 2 weeks. Over time, the rind will continue to absorb the flavors from the brine, becoming even more tangy and aromatic.
Serving Suggestions:
- These pickled watermelon rinds can be enjoyed as a tangy side dish, a topping for sandwiches, or served alongside grilled meats.
- You can also pair them with cheeses and charcuterie for a delightful contrast of flavors.
- For a refreshing snack, try serving them chilled with a sprinkle of fresh herbs like dill or mint.
Tip: You can adjust the level of sweetness or tanginess by modifying the amount of sugar or vinegar in the pickling liquid. Add a little extra garlic or even chili flakes for a spicy kick if you like things on the zesty side!
