Watermelon Pickle

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Servings: 12 Difficulty: Advanced
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A tangy, sweet, and spiced preservation of watermelon rind with warm spices and vinegar.
Watermelon Pickle recipe image
Watermelon Pickle recipe image
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Watermelon Pickle

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 136.2

Description

This traditional watermelon pickle transforms the often-discarded rind into a delightful, crunchy condiment. By simmering the rind with a blend of vinegar, sugar, and warm spices like allspice and cloves, you create a versatile side dish that balances sweet and tart flavors perfectly. It pairs beautifully with rich meats, cheeses, or as a unique chutney alongside Indian curries. The process involves a brief lime soak to tenderize the rind, followed by a long, gentle simmer in spiced syrup. The result is a vibrant, translucent pickle with a satisfying crunch that holds up well in the pantry for months, making it an excellent way to reduce food waste while adding an international flair to your meal.

Ingredients

Directions

  1. Remove all pink pulp from the watermelon rind and peel off the tough outer green skin.
  2. Weigh the cleaned white rind to ensure you have 4 pounds.
  3. Cut the white rind into 1-inch cubes.
  4. Combine 2 quarts of cold water and the slaked lime in a large non-reactive pot.
  5. Pour the lime water mixture over the watermelon rind cubes.
  6. Let the rind stand in the lime solution for 1 hour to tenderize.
  7. Drain the lime water thoroughly.
  8. Cover the rind with fresh cold water.
  9. Simmer the rind in the fresh water for 1 hour, or until tender.
  10. Drain the rind well.
  11. Tie the allspice, cloves, and cinnamon sticks in a square of cheesecloth to create a spice bag.
  12. In a large pot, combine the vinegar, 1 quart of water, and sugar.
  13. Heat the mixture until the sugar is completely dissolved.
  14. Add the spice bag and the prepared watermelon rind to the syrup.
  15. Simmer gently for 2 hours, stirring occasionally.
  16. Add green vegetable color if desired, stirring to combine.
  17. Pack the hot rind into hot, sterile jars.
  18. Fill the jars with the boiling hot syrup, leaving appropriate headspace.
  19. Seal the jars according to canning guidelines.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 136.2kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 36.3g13%
Dietary Fiber 1.8g8%
Sugars 28.1g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety: Use food-grade slaked lime (calcium hydroxide) only. Do not use construction lime.

Canning: Ensure jars are properly sterilized and sealed to prevent spoilage. Process in a water bath if canning for long-term storage.

Variations: Adjust the sugar-to-vinegar ratio to taste for a sweeter or tangier pickle.

Storage: Once opened, store in the refrigerator for up to 1 month. Unopened jars can be stored in a cool, dark place for several months.

Tip: The lime soak helps tenderize the tough rind and removes bitterness. Do not skip this step.

Keywords: watermelon, rind, pickle, preserves, spiced, vinegar, sweet, tart, chutney, condiment, canning, allspice, cloves, cinnamon, vegan, leftovers, summer, pantry, traditional, side dish
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