Ever wondered what to do with those watermelon rinds you usually toss away? Prepare to be amazed by a generations-old family recipe that transforms humble watermelon scraps into a delectable, sweet-and-tangy delicacy! Grandma Reed's Watermelon Rind Pickle is not just a condiment; it's a piece of culinary history that captures the essence of resourceful home cooking and preserves a taste of summer in every jar.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 4 jars
Ingredients
- Watermelon rind
- White sugar
- White vinegar
- Ground cinnamon
- Whole cloves
- Salt
- Food coloring (optional)
Instructions
- Carefully trim the green outer skin and pink flesh from the watermelon rind, leaving only the white and light green portion of the rind.
- Cut the cleaned watermelon rind into uniform 1-inch cubes or small rectangular pieces, ensuring consistent sizing for even pickling.
- In a large pot, combine the watermelon rind pieces with enough cold water to cover completely, then add 1 tablespoon of salt.
- Bring the water to a gentle boil, then reduce heat and simmer for 10-15 minutes until the rind becomes slightly translucent but still firm.
- Drain the rind in a colander and rinse with cold water to stop the cooking process.
- In a separate large saucepan, combine white sugar, white vinegar, ground cinnamon, and whole cloves to create the pickling syrup.
- Heat the syrup mixture over medium heat, stirring continuously until the sugar completely dissolves and the mixture begins to simmer.
- Carefully add the blanched watermelon rind pieces to the hot syrup, ensuring they are fully submerged.
- If desired, add a few drops of food coloring to enhance the visual appeal of the pickles.
- Simmer the rind in the syrup for 45-60 minutes, stirring occasionally, until the rind becomes translucent and takes on a glossy appearance.
- Sterilize glass canning jars and lids by boiling them in water for 10 minutes before use.
- Using a slotted spoon, transfer the pickled watermelon rind into the sterilized jars, leaving about 1/2 inch of headspace.
- Pour the hot syrup over the rind, ensuring all pieces are covered and removing any air bubbles.
- Wipe jar rims clean, secure lids tightly, and process in a boiling water bath for 10 minutes to ensure proper sealing.
- Allow the jars to cool completely at room temperature, then store in a cool, dark place for at least two weeks before consuming to develop full flavor.
Tips
- Choose thick-rinded watermelons for the best texture and ease of preparation.
- Ensure uniform rind cube sizes for consistent pickling and cooking.
- Don't rush the simmering process - slow cooking helps develop deep, rich flavors.
- Use fresh, high-quality spices for the most vibrant taste.
- Sterilize jars meticulously to ensure safe, long-lasting preservation.
- Allow pickles to rest for at least two weeks before serving to let flavors fully develop.
- Store in a cool, dark place to maintain optimal taste and texture.
- For a more intense flavor, consider adding a pinch of ginger or nutmeg to the syrup.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
