If you’re someone who hates to throw away anything that can still be put to good use, this recipe is for you. The next time you find yourself cutting up a watermelon, make sure to save the rind because the watermelon rind can be used to make these sweet and tangy pickles. They’re an extremely flavorful addition to almost any summer meal.
I love pickles. I absolutely love watermelon rind pickles. Sounds odd you say? Give them a chance I say. You’ll be surprised how lovely they taste, and that you make them out of something that you would ordinarily toss out in the garbage. These aren’t exactly like the sweet pickles I remember from my childhood; these have a much greater depth of flavor. They’re like watermelon pickles for grownups. And I might add, that even B.O.B. Bob, who has just begun to tolerate and even ask for pickles, chooses to eat these without me holding him down and shoving them into his mouth. Just goes to show you how everything can change with time because five years ago, no pickle would have stood a chance of making it onto his plate.
Ingredients:
- 1 1/2 Cups Water
- 1 Cup Apple Cider Vinegar
- 1/4 Cup Granulated Sugar
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Mustard Seeds
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Cinnamon Stick
- 4 Whole Cloves
- 8 Cups Watermelon Rind
Directions:
- Peel the watermelon rind with a vegetable peeler, and then cut into 1-inch chunks. You will want to remove the entire tough green outer layer, yet leave a bit of the pink watermelon attached.
- Bring all of the ingredients, except for the watermelon rind, to a rolling boil in a large saucepan, and then add the rind and cook for 5 additional minutes, making sure to stir the mixture occasionally.
- Remove the saucepan from the heat and allow the mixture to come to room temperature.
- Place the entire contents of the saucepan into a glass airtight container and refrigerate overnight.
- Remove the cinnamon stick and cloves, and package the pickles into glass jars.
- Store the pickles in the refrigerator.
Suggestions:
- This recipe is a great way to eliminate waste in your kitchen. A small seedless watermelon will yield a little over the amount of rind that is required.
- Try not to inhale the fumes from the pickle mixture while it is on the stove. You’ll get what I’m talking about if you attempt to make this recipe.
- Package the pickles into smaller glass jars to distribute to family and friends.
- These pickles are best consumed within a few days of making them, otherwise, they will take on a strong vinegar taste.
Improvements:
- Add a few drops of red food coloring to the pickling liquid.
- Like your pickles a little more sweet than tangy? Double the amount of sugar in this recipe.
- If you’re a fan of tangy sweet and sour pickles, make sure to try these Sweet & Sour Quick Pickled Beets.
Ingredients:
- 1 1/2 Cups Water
- 1 Cup Apple Cider Vinegar
- 1/4 Cup Granulated Sugar
- 2 Tablespoons Kosher Salt
- 1 Tablespoon Mustard Seeds
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Cinnamon Stick
- 4 Whole Cloves
- 8 Cups Watermelon Rind
Directions:
- Peel the watermelon rind with a vegetable peeler, and then cut into 1-inch chunks. You will want to remove the entire tough green outer layer, yet leave a bit of the pink watermelon attached.
- Bring all of the ingredients, except for the watermelon rind, to a rolling boil in a large saucepan, and then add the rind and cook for 5 additional minutes, making sure to stir the mixture occasionally.
- Remove the saucepan from the heat and allow the mixture to come to room temperature.
- Place the entire contents of the saucepan into a glass airtight container and refrigerate overnight.
- Remove the cinnamon stick and cloves, and package the pickles into glass jars.
- Store the pickles in the refrigerator.
PIN THIS RECIPE
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MORE GREAT PICKLE RECIPES
Quick Pickled Radishes with Black Peppercorns
