This was my second attempt at making watermelon rind pickles. My first trial was…involved. If I remember correctly, it was an Alton Brown traditional southern recipe, and included lots of spices, including a great heap of star anise. Sadly, there is only one person in my immediate circle who is even remotely fond of that licorice-y flavor, so that batch was pretty much a bust.
This time, I went for the exceedingly simple, and, unsurprisingly, showed to myself that simple is better. These pickles are a pleasant, sweet-tangy snack I am going to have to reserve for serving at special occasions, lest I eat an entire jar for myself in one sitting.
Like most good pickles, there's a bit of extra prep time – the pieces of rind need to sit in a brine overnight or longer, after all.
A few hints to get things started:
1. Dig out a good, sharp vegetable peeler. It'll be useful for removing both the tough skin and the mushy pink pulpy innards from the white-ish rind you're pickling.
2. If your watermelon isn't already cut up into pieces, slice it into quarters first, then into 1-inch wide cross-section wedges. At this point, you will find it simple to serve up the pulp of the melon in whatever form you prefer, and the rind will be easily handled for peeling, chopping, and pickling.
3. Don't try to substitute salt or sweetener. Use pickling salt, and real (refined cane or beet) sugar.
4. Check your vinegar to be sure it's at least 5% acidity (important for preventing toxic growths like botulins).
You will need:
a large, nonreactive mixing bowl or 1-gallon crock, and something to cover it
Measuring cups and spoons
wooden spoon or silicone mixing spatula
6 quart saucepan or dutch oven
6 quart (or larger) nonreactive stock pot or dutch oven
4 one-pint canning jars, with lids, washed
canning kettle or pressure canner, plus a small saucepan to heat lids
canning funnel & tongs (if you're new to canning, check out this kit)
deep ladle – not a gravy ladle ;)
regular or silicone-tipped tongs
Paper towel, dampened
cooling rack
Simple Watermelon Rind Pickles
Ingredients:Day 1:
8 cups watermelon rind, skin & pink pulp removed, cut into 1-inch squares
1/3 cup pickling salt
4 cups water
Day 2:
2 cups water
4 cups granulated sugar
2 cups white vinegar
1 teaspoon whole cloves
1 medium or large lemon, washed and sliced very thinly, seeds removed
6 – 8 maraschino cherries, halved (optional)
Instructions:Slice and peel watermelon rind, cut into approximately 1-inch squares. Put rind in a very large mixing bowl or a crock, mix with pickling salt, cover with 4 cups water, stir until all mixed. Cover and set aside overnight.
The next day, drain and rinse the rind chunks, place in saucepan with enough water to cover them. Simmer until just tender – about 10 minutes or so.
Drain again.
As the rind is simmering, combine 2 cups water, 4 cups sugar, 2 cups vinegar, whole cloves, lemon slices and cherry halves (if you're using them) in the nonreactive pot and bring to a simmer for 10 minutes. Add drained rind, bring just to a boil, reduce heat and simmer until all the rind pieces become translucent, stirring occasionally.Meanwhile, put enough water in the canning kettle to cover the jars with at least 1 inch over the tops. Set on high heat, bring water to boil. You can sterilize your jars in the canning bath, at this time, and use the canning tongs to fetch them out when you need them. Also, lay the lids in the small saucepan so they are spread around, alternating their direction (bottoms up, then right-side up, then bottom again) before covering them with water and bringing them to a simmer. This arrangement makes picking them out of their hot bath easier with those tongs, since the lids won't automatically stick together.
Fill the jars with the pickles, packing them in fairly snugly (but don't press them in too tightly) leaving 1/2 inch headroom, and making sure there's enough syrup to cover. Tap or lightly stir with chopstick or spoon handle to remove bubbles.
Using a dampened paper towel, wipe the rim of each jar to remove any possible residue before putting on the lid. Put the screw rings on the jars, tightening them until you feel firm resistance, and no more ("finger-tight", not over-tightened).
Place the jars of pickles in the canning kettle water bath, cover, bring to a full rolling boil, and continue to boil for 5 minutes. Remove.
Allow to cool on rack.
If you have any syrup left over, keep it in the refrigerator. It's pretty good as a mixer for some beverages, or as a "lift" in salad dressings.
These pickles can last on the shelf for up to 1 year. After opening, refrigerate them, & they'll be good for about a month, if you're not like me & inclined to eat them all in a single afternoon.
