Sweet and sour, crunchy, easy to make and finally uses up that mountain of watermelon rind you have been making this summer. Especially handy if you've just made this watermelon and beer sorbet... or are interesting in making this nice salad to accompany your summer BBQ's.
Watermelon Rind Pickles
Yield: Two 1 Litre Mason Jars
Time: 1 hour + 3 days
- a large knife
- measuring cup
- cutting board
- vegetable peeler
* 2 large (1 litre) mason jars
* 1 large pot for sterilizing jars (>12 quart)
* 1 medium pot
* any canning equipment you have
- The rind from one large watermelon (approx 6 -8 cups, chopped)
- 4 cups sugar
- 2 1/2 cups white vinegar
- 2 tbsp salt
- 2 tbsp pickling spice mix
(or 4 cloves, 8 peppercorns, 1 cinnamon stick, 1/2 tsp allspice, 1/2 tsp ginger, 1/2 tsp garlic powder, 1 bay leaf)
Cut away rind from watermelon, keeping as much white as possible. If you have some pink attached to your rind that is okay, it looks pretty.
Peel off any of the dark green skin. Discard.
Chop rind into desired sizes and shapes.
Sterilize jars according to standard water bath canning procedures. You can read a very thorough How To here.
Pack the jars quite tightly with your rind. Bring your sugar, vinegar, salt and pickling spices to a full boil and carely pour over rind in jars.
Cover with lids and rings, keeping the rings slightly loose and process in boiling pot of water for atleast 5 minutes. You may have to process longer depending on your altitude. Handy chart here!
Gently lift jars from the hot water and allow to cool. You should hear the lid make a loud pop, signifying you have achieved a proper seal on your jar. Well done! If you miss the pop you will see if it is sealed if the lid has become concave. Let sit for atleast 3 days before eating.
** You can make these pickles straight in jars and skip the hot water bath, or even make them in a bowl and leave covered in the fridge for 3 days. Consume within the week.