Summer is a delightful time of the year when the juicy and refreshing watermelon comes into season, offering a perfect way to stay hydrated and cool during the hot days. The succulent and crispy slices of watermelon are a true summer treat, satisfying anyone's thirst and providing a burst of sweetness that is unparalleled. However, the magic of watermelon doesn't end with just the flesh - the rinds can also be put to good use! Instead of discarding them, consider transforming them into delicious pickles.
By making watermelon rind pickles, you not only get to enjoy a unique and tasty treat but also contribute to reducing food waste. It's a wonderful way to utilize every part of the fruit, ensuring that nothing goes to waste. Before embarking on this culinary adventure, remember to thoroughly wash your watermelon to ensure cleanliness and food safety.
When you embrace the art of making watermelon rind pickles, you not only get a flavorful and versatile condiment but also participate in sustainable cooking practices. So, next time you indulge in the juicy goodness of watermelon, remember that there's more to it than just the flesh - the rinds hold the potential for a whole new culinary experience!
Ingredients
½ large watermelon
½ c. salt
Cold water
5 cups of sugar
3 cups vinegar
2 lemon slices
2 lime slices
5 sticks cinnamon
1 tbsp. whole cloves
1 tbsp. whole allspice
Method
Eat watermelon. Save rind.
Cut off green skin (very outside layer), cut rind into 1’’ squares.
Combine rind with salt and 4 cups cold water in large bowl. Cover with a towel and leave to soak overnight.
Next day: drain and cover with fresh water in large kettle. Heat to boil, simmer to tender, about 15 minutes. Drain and remove from kettle.
Combine vinegar, sugar, lemon, and lime in kettle. Add spices tied in a cheesecloth.
Heat to boiling, cook over medium heat for 20 minutes or until syrupy.
Add watermelon rind, 1 cup at a time. Simmer 20 minutes.
Remove spice bag, spoon into hot sterile jars with syrup and hot water bath to seal.
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