Growing up, pickled watermelon rind was a summertime staple in my grandma’s kitchen. I can still vividly remember the satisfying crunch and tangy-sweet flavor that would burst in my mouth every time I sank my teeth into a slice. It was the perfect accompaniment to her famous barbecue ribs and coleslaw, and we’d all fight over the last few pieces.
Whenever the first watermelons of the season started appearing at the farmer’s market, I knew it was time to start saving those rinds. Grandma would meticulously trim off the green skin and pink flesh, leaving behind the crisp white portion that was the star of her pickled watermelon rind recipe. She’d spend hours chopping, brining, and canning, all to ensure we had jars upon jars of that tangy, crunchy goodness to enjoy year-round.
To this day, that nostalgic flavor takes me right back to those summer afternoons on Grandma’s porch, listening to the cicadas hum as we devoured plates of her famous pickled watermelon rind. It’s a recipe that’s stood the test of time, and I’m thrilled to share it with you so you can experience that same joy and comfort in your own kitchen.
Why This Pickled Watermelon Rind Recipe Will Become Your Go-To
This pickled watermelon rind recipe is truly special because it combines the perfect balance of sweet, sour, and savory flavors. The key is in the brine – a delicious blend of vinegar, sugar, and spices that transforms the humble watermelon rind into a tantalizing pickle that can be enjoyed on its own or as a flavorful addition to all sorts of dishes.
The Secret Behind Perfect pickled watermelon rind recipe
The secret to this recipe is in the way the watermelon rind is prepared. Grandma always insisted on thoroughly scraping off the green skin and pink flesh, leaving only the crisp white portion. This ensures that the finished pickles have an amazing texture – crunchy, yet still tender enough to melt in your mouth. She’d also soak the chopped rind in ice water for at least an hour to help it retain its signature snap.
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Pickled Watermelon Rind Recipe
- Total Time: 10
- Yield: 8
Description
Discover the secret to making delicious pickled watermelon rind in just 5 minutes! This traditional recipe is a unique and flavorful way to use every part of the watermelon.
Ingredients
– 2 cups watermelon rind, peeled and cut into 1-inch cubes
– 1 cup white vinegar
– 1/2 cup granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon black peppercorns (optional)
– 1/2 teaspoon whole cloves (optional)
Instructions
1. – In a medium saucepan, combine the vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt are dissolved.
2. – Add the watermelon rind, peppercorns, and cloves (if using). Reduce heat and simmer for 5 minutes.
3. – Remove from heat and let cool completely. Transfer the pickled watermelon rind and brine to a clean jar or container. Refrigerate for at least 2 hours before serving.
Notes
For best flavor, let the pickled watermelon rind sit in the brine for at least 24 hours before enjoying. The pickles will keep in the refrigerator for up to 2 weeks.
- Prep Time: 5
- Cook Time: 5
- Category: Snacks & Desserts
- Method: Stovetop
- Cuisine: American
Another trick Grandma used was to let the pickles sit for at least 2 weeks before cracking open a jar. This allows the flavors to meld and develop, resulting in a more complex and nuanced pickle that’s out of this world. Trust me, the wait is so worth it!
Essential Ingredients You’ll Need
– Watermelon rind – The star of the show! Make sure to trim off the green skin and pink flesh, leaving only the crisp white portion.
– Apple cider vinegar – Provides the perfect balance of acidity to complement the sweetness.
– Granulated sugar – Balances the vinegar and gives the pickles their signature sweet-and-sour profile.
– Kosher salt – Enhances the overall flavor and helps the rind retain its crunchy texture.
– Whole spices – A blend of whole cloves, allspice berries, and cinnamon sticks infuses the pickles with warm, aromatic notes.
– Fresh dill – Adds a lovely herbal note that pairs beautifully with the other flavors.
Step-by-Step pickled watermelon rind recipe Instructions
Preparing Your pickled watermelon rind recipe
This pickled watermelon rind recipe is surprisingly easy to make, but it does require a bit of time and patience. The total active prep time is about 30 minutes, and the pickles need to sit for at least 2 weeks before they’re ready to enjoy. But trust me, the results are well worth the wait!
You’ll also need a few basic kitchen tools, like a sharp knife, cutting board, large pot, and some canning jars with lids. Let’s get started!
1- Start by thoroughly rinsing the watermelon rind under cool running water. Use a sharp knife to trim off the green skin and any remaining pink flesh, leaving only the crisp white portion.
2- Chop the rind into 1-inch cubes and place them in a large bowl. Cover with ice water and let soak for at least 1 hour, or up to 4 hours. This helps ensure the pickles will retain their signature crunch.
3- In a large pot, combine the apple cider vinegar, sugar, salt, whole cloves, allspice berries, and cinnamon sticks. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar has fully dissolved.
4- Drain the soaked watermelon rind and add it to the hot brine. The liquid should cover the rind completely – if not, add a bit more vinegar as needed. Bring the mixture back to a boil, then reduce the heat and let it simmer for 5 minutes.
5- Remove the pot from the heat and stir in the fresh dill. Use a slotted spoon to carefully transfer the pickled watermelon rind into sterilized canning jars, packing them in tightly.
6- Finally, pour the hot brine over the rind, leaving about 1/2 inch of headspace at the top of each jar. Seal the jars and let them cool completely before transferring to the refrigerator. The pickles need to sit for at least 2 weeks before they’re ready to enjoy.
Pro Tips for Success
– Be sure to soak the watermelon rind in ice water for at least an hour – this is the secret to achieving that perfect crunchy texture.
– Don’t skimp on the spices! The blend of whole cloves, allspice, and cinnamon is what gives these pickles their signature warm, aromatic flavor.
– Patience is key – let the pickled watermelon rind sit for at least 2 weeks before cracking open a jar. This allows the flavors to fully develop and meld together.
– If you notice the pickles start to lose their crunch over time, try adding a few fresh dill sprigs to the jars. The natural tannins in the dill help maintain that signature snap.
– Avoid using pre-ground spices, as they can cloud the brine and make the pickles taste muddy. Whole spices are the way to go!
Serving and Storing Your pickled watermelon rind recipe
Perfect Pairings for pickled watermelon rind recipe
Pickled watermelon rind is incredibly versatile and can be enjoyed in all sorts of ways. It makes a fantastic condiment for grilled meats and fish, adding a burst of tangy-sweet flavor. Try it on top of burgers, hot dogs, or even mixed into tuna or egg salad for an extra crunch.
These pickles also pair beautifully with rich, creamy cheeses like goat cheese or feta. Serve them as part of a cheese and charcuterie board, or use them to jazz up a simple green salad. And of course, they’re the perfect accompaniment to Grandma’s famous barbecue ribs and coleslaw!
As for beverages, the pickled watermelon rind recipe complements both sweet and savory drinks. Try pairing it with an ice-cold lemonade or iced tea for a refreshing summertime treat. Or, for a more grown-up pairing, these pickles are delicious alongside a crisp, hoppy IPA or a glass of dry rosé wine.
Storage and Make-Ahead Tips
The great thing about this pickled watermelon rind recipe is that it keeps for ages in the refrigerator. Properly sealed in airtight jars, the pickles will stay fresh and crunchy for up to 6 months.
In fact, this recipe is a fantastic make-ahead option, as the flavors only improve over time. I like to make a big batch at the height of watermelon season and enjoy them all year round. Just be sure to let the pickles sit for at least 2 weeks before cracking open a jar – the wait is so worth it!
When you’re ready to serve, simply remove the desired amount of pickles from the jar and enjoy. The leftover brine can be reused – just top it off with a bit of fresh vinegar if needed. This helps ensure you can get the most out of every batch.
Variations and Dietary Adaptations for pickled watermelon rind recipe
Creative pickled watermelon rind recipe Variations
While this classic pickled watermelon rind recipe is truly a standout, there are plenty of ways to put your own spin on it. For a spicier version, try adding sliced jalapeños or a pinch of red pepper flakes to the brine. You could also experiment with different vinegar varieties, like champagne or white wine vinegar, for a slightly more nuanced flavor profile.
Another fun twist is to swap out the fresh dill for other aromatic herbs, like thyme, rosemary, or even a blend of fresh oregano and basil. These additions can take the pickles in all sorts of delicious directions.
And don’t forget about seasonal produce! In the fall, try incorporating thinly sliced apples or pears into the mix. For winter, you could add cranberries or orange zest for a festive flair. The possibilities are endless when it comes to creating unique and flavorful pickled watermelon rind recipes.
Making pickled watermelon rind recipe Diet-Friendly
This pickled watermelon rind recipe is naturally gluten-free, and it can easily be adapted to suit other dietary needs as well. For a vegan version, simply omit the honey and use an equal amount of granulated sugar instead.
If you’re watching your carb intake, you can reduce the amount of sugar in the brine. Just keep in mind that this will result in a less sweet-and-sour flavor profile. You could also try using a sugar substitute, like Stevia or Monk Fruit, to cut the carbs without sacrificing the overall taste.
No matter how you choose to customize this recipe, the key is to maintain the signature crunch of the watermelon rind. With a little bit of creativity and experimentation, you can enjoy these tangy, crunchy pickles while sticking to your dietary preferences.
Frequently Asked Questions
Q: Can I use the green skin and pink flesh of the watermelon instead of just the white rind?
A: While you could technically use the entire watermelon, I wouldn’t recommend it. The green skin and pink flesh will not retain their crunchy texture when pickled, resulting in a mushy, unappetizing final product. Sticking to just the crisp white rind is the way to go for the best possible texture and flavor.
Q: How long do the pickled watermelon rinds need to sit before they’re ready to eat?
A: Patience is key when it comes to this recipe! The pickles need to sit for at least 2 weeks before they’re ready to enjoy. This allows the flavors to fully develop and meld together. If you can wait even longer, up to 4 weeks, the pickles will only get better and more complex.
Q: Can I reuse the brine after the first batch of pickles is gone?
A: Absolutely! The leftover brine can be reused, as long as you top it off with a bit of fresh vinegar to maintain the acidity level. This is a great way to get the most out of every batch and ensure there’s no waste.
Q: How should I store the pickled watermelon rinds?
A: For best results, store the sealed jars of pickles in the refrigerator. They’ll stay fresh and crunchy for up to 6 months this way. If you notice the pickles start to lose their signature snap over time, try adding a few fresh dill sprigs to the jars – the natural tannins will help restore the crunch.
Q: Can I adjust the seasoning in this recipe?
A: Absolutely! Feel free to play around with the spices and herbs to suit your personal taste preferences. For a spicier version, try adding sliced jalapeños or a pinch of red pepper flakes. You could also experiment with different vinegar varieties, like champagne or white wine vinegar, for a more nuanced flavor profile.
Conclusion
There’s just something so special about homemade pickled watermelon rind. The combination of tangy, sweet, and savory flavors is truly addictive, and the satisfying crunch is simply unbeatable. This recipe has been a beloved family tradition for generations, and I’m thrilled to share it with you.
I hope you’ll give this pickled watermelon rind recipe a try – I promise it will become your new go-to condiment for all sorts of summer dishes. Whether you serve it alongside grilled meats, mix it into salads, or enjoy it straight out of the jar, these pickles are sure to delight your taste buds.
So what are you waiting for? Get out there, grab some fresh watermelons, and let’s get pickling! I can’t wait to hear how your batch turns out. Be sure to leave a comment and let me know what you think. Enjoy!