Watermelon Rind Pickles
Intro: Watermelon Rind Pickles
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
Cost: <$10
Hardware:
- a large knife
- bowl
- 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
* optional
Software:
- 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)
Instructions:
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.
STEP 1: Peel
Gather up your rind. Peel any dark green skin off, and keep the white rind.
STEP 2: Chippity Chop
Using a sharp knife, cut the rind into your desired shapes. You can make long, thin rind pickles, or cubes, or cut out circles, or use cookie cutters to do awesome cool shapes!
STEP 3: Sterilize!
Prepare yourself for canning.
Fill a large pot (>12 quarts / 11 litres) with enough water that will cover your jars when you add them but not so much that it will spill all over the place.
If you are using smaller jars, you can use a smaller pot. The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on.
Place a metal canning rack, or clean cloth on the bottom to keep the jars from rattling around as they boil.
Boil jars along with lids and rings for 10-15 minutes.
STEP 4: Pickle Mix
In a medium pot mix together your sugar, vinegar, salt and pickling spice.
Bring to a roiling boil.
Remove sterlized jars from your water bath, making sure to let all the water drip out.
Pack the jars very full of rind.
Pour hot pickling liquid over the rind, leaving a 1/2 inch gap for air at the top.
Clean the mouths of the jars with a very clean, damp cloth. If there is any food around the rim, you may not get a proper seal and it may result in horrible, awful spoilage and give you serious barfs.
Place lids on the jars and screw on rings, leaving them slightly loose (hand tight)
Place back into rapidly boiling pot of water. Let boil for at least 5 minutes.
Remove.
STEP 5: POP! Goes the Pickle.
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 and tight. It will not yield to pressing on it with your finger.
If you dont get a proper seal, you may have to reprocess your pickles. Or just keep them in the fridge and eat them very soon!
Let sit for atleast 3 days before eating.
These make a really glorious cold salad with beans, onions, goat cheese etc.. CHERVIL, probably! If I had any, I would make it for you. Go wild!
26 Comments
Seattle3928 4 years ago
Kink Jarfold 5 years ago
Ah, memories. When I was a kid my grandma used to make pickled watermelon rind. I'm saving this recipe.
KJ
sharktangent_theta 9 years ago
very creative concept! totally dig it :)
TimM1 9 years ago
Very nice. I have heard of them but never tasted...I have no excuse now that I can make 'em. Thanks!
seleniebeanie67 9 years ago
WOW! these look so awesome - I just bought a watermelon...can't wait to try this. I've never heard of these, but like cucumber pickles, the watermelon rind does have the same texture. Thank you for sharing
karalalala 9 years ago
seleniebeanie67 9 years ago
I made em- What an interesting tasty pickle, nom, nom! - Now I'm going to try that zucchini post I read up above :D
dana-dxb 9 years ago
Bhawya 9 years ago
I have some rinds, ll definitely try this pickle.. Thanks for sharing with us!
karalalala 9 years ago
Awesome, please let me know how it goes!
ms match 9 years ago
karalalala 9 years ago
Ahhh that makes sense. Next time I'll be more fastidious
boocat 9 years ago
My grandmother did this. She said in the old days, people had to use everything they could.
ms match 9 years ago
maka 9 years ago
I just finished making two quarts of watermelon rind pickles; one sweet, the other savory. But I do fermented (lactic acid) pickles instead of vinegar pickles. Glad to see this unusual pickle getting some attention! :)
(The other jar in the background of the picture is sauerkraut that's about halfway done with its month of fermentation time.)
karalalala 9 years ago
Oh maka those are so beautiful! Man, my only regret is not making a sweet watermelon rind pickle, or at least a neutral flavour to make it more flexible for making salads with.. next time! How do you make your lactic acid pickles? Do you have an instructable on it?
maka 9 years ago
ms match 9 years ago
sealing rings are NOT meant to be put on loose but fingertip tight! This according to the bible of canning, the Ball Blue book. Rings are to be removed after jars cool;, washed, dried and ready to be reused. Also, it is NOT ok to leave any pink flesh on the rind, all visible pink and green are to be removed. Be certain to process for correct amount of time.
karalalala 9 years ago
Hi Ms Match, thank you for your informative comment. Fingertip tight is what I would call slightly loose, I will clarify that in the instructions. Also I'm curious, why cant you leave any pink on it?
Stevotheperson 9 years ago