Watermelon Pickles #1
Description
Watermelon pickles are a nostalgic, tangy-sweet treat that transforms often-discarded watermelon rinds into a delightful condiment or snack. These pickles feature crisp cubes of rind simmered in a spiced syrup of vinegar, sugar, allspice, cloves, and cinnamon. The result is a glossy, translucent pickle with a refreshing crunch and a complex flavor profile that balances sweet and sour notes perfectly. Ideal for charcuterie boards, as a palate cleanser, or alongside rich, savory dishes, these pickles offer a unique twist on traditional preserving. They are vegan-friendly and make a wonderful homemade gift. The long simmering process ensures the rinds become tender yet retain their structure, absorbing the aromatic spices deeply. Enjoy them cold from the fridge for the best texture and flavor impact.Ingredients
Directions
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Remove all pink pulp from the watermelon rinds and peel off the tough outer green skin, keeping only the white rind.
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Weigh the cleaned white rind to ensure you have approximately 4 pounds.
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Cut the white rind into 1-inch cubes.
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In a large bowl, combine 2 quarts of cold water with 1 tablespoon of slaked lime.
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Pour the lime water mixture over the watermelon rind cubes, ensuring they are fully submerged.
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Let the rinds stand in the lime water for 1 hour to firm them up.
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Drain the rinds thoroughly.
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Cover the rinds with fresh cold water in a large pot.
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Bring to a simmer and cook for 1 hour, or until the rinds are tender.
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Drain the rinds again and discard the cooking water.
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Tie 2 tablespoons each of whole allspice and whole cloves, plus 6 pieces of stick cinnamon, into a cheesecloth bag.
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In a large heavy-bottomed pot, combine 1 quart of vinegar, 1 quart of water, and 3 1/2 pounds of sugar.
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Heat the mixture over medium heat, stirring until the sugar is completely dissolved.
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Add the spice bag and the drained watermelon rinds to the syrup.
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Simmer gently for 2 hours, stirring occasionally, until the rinds are translucent and have absorbed the flavors.
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If desired, add a few drops of green food coloring to enhance the appearance, then stir gently.
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Pack the hot rinds tightly into hot sterile jars.
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Fill the jars with the boiling hot syrup, leaving appropriate headspace.
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Seal the jars immediately according to standard canning procedures.
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
Slaked lime is used to help keep the rinds crisp and firm during the pickling process. Ensure you use food-grade slaked lime.
For best results, process the sealed jars in a boiling water bath for 10 minutes to ensure a proper seal and long-term storage.
If you do not wish to use lime, you can skip the lime soak step, but the rinds may be slightly softer.
The green vegetable color mentioned is optional and purely for aesthetic appeal; it does not affect the flavor.
These pickles can be stored in a cool, dark place for up to a year. Once opened, refrigerate and consume within a few weeks.
Variations: Try adding a teaspoon of ginger or orange zest to the spice bag for a different flavor profile.
