These traditional watermelon rind pickles transform the often-discarded rind into a delicately sweet and spicy treat. By blanching, liming, and slow-simmering the rind in a rich syrup infused with cloves, allspice, cinnamon, and ginger, the tough vegetable becomes tender and translucent. The result is a complex flavor profile that balances the tartness of apple cider vinegar with deep, warm spices. These pickles are perfect for holiday gatherings, potlucks, or as a unique gift. They require patience and time, but the reward is a jar full of nostalgic, homemade goodness that improves with age.
Watermelon Rind Pickles
Description
These traditional watermelon rind pickles transform the often-discarded rind into a delicately sweet and spicy treat. By blanching, liming, and slow-simmering the rind in a rich syrup infused with cloves, allspice, cinnamon, and ginger, the tough vegetable becomes tender and translucent. The result is a complex flavor profile that balances the tartness of apple cider vinegar with deep, warm spices. These pickles are perfect for holiday gatherings, potlucks, or as a unique gift. They require patience and time, but the reward is a jar full of nostalgic, homemade goodness that improves with age.Ingredients
Directions
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Peel the watermelon, removing all green skin and pink flesh, leaving only the white rind.
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Cut the rind into uniform cubes and measure out 1 gallon of rind.
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Heat a large pot of water to a boil and drop the rind cubes in; boil for 5 minutes.
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Drain the rind and cool it slightly.
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Dissolve the slaked lime in 2 quarts of cold water.
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Pour the lime water over the rind and let it stand for 4 hours.
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Drain the rind and rinse it thoroughly with cold water to remove all lime residue.
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Cover the rind with fresh cold water, bring to a boil, and boil until the rind is tender.
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Drain the rind again.
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In a large pot, combine 4 1/2 cups of sugar, 2 cups of apple cider vinegar, and 8 cups of water.
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Place the cloves, allspice, cinnamon sticks, and ginger root into a cheesecloth bag and tie it securely.
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Add the spice bag to the sugar-vinegar mixture.
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Bring the mixture to a boil and boil for 5 minutes.
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Add the drained rind to the pot and return the mixture to a boil.
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Lower the heat and simmer gently for 30 minutes.
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Remove from heat and leave the rind standing in the syrup in a cool place for 12 to 24 hours.
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After soaking, add 6 cups of vinegar and 6 to 8 cups of sugar (adjust to taste) to the pot.
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Bring the mixture to a boil, then reduce heat and simmer until the rind is transparent and the syrup is almost as thick as honey.
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If the syrup gets too thick before the rind becomes transparent, add 1/2 cup of hot water, a little at a time, as needed.
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Discard the cheesecloth spice bag.
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Pack the boiling hot rind and syrup into hot sterilized jars and seal immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 12.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 0.5g2%
- Sugars 1.7g
- Protein 0.3g1%
* 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
Storage:
Safety Note:
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