The internet is a wonderful thing. At times when I should be doing laundry or washing dishes, I can look up all sorts of yummy, delicious recipes. Thus, that is what I was doing this past weekend when I happened upon a recipe for watermelon rind pickles. Wh-what? I did a search and found many more recipes for this alien pickle. You can eat the rind? People WANT to eat the rind? Well, immediately I knew I had to try it.
So, this past weekend on a trip to Aldi’s I included one huge watermelon for only $2.99. I forgot how huge watermelons are. I set to work cutting it up and processing the various parts – some to eat plain, some I put in a blender and froze as ice cubes for future smoothies or cocktails, some were made into popsicles, and the rind was cut into chunks…maybe 1/4″. The recipes all said for 1″, but what can you do with that? I’m thinking this might be good on sandwiches or desserts or something. Well, at least I think that is what I am going to do.
It took a long while to cut it up. It was made even longer after cutting it all up and realizing I forgot to peel it before cutting it up, so after soaking in brine I carefully sliced off the green peel from EVERY SINGLE PIECE. Boy, did that take a long time.
Following the brine it was time for the syrup making and processing. It was supposed to make about five half pints, but I got two. I’m blaming it on the relish-like quality.
Not the prettiest in jars, but everyone who has had these say they are totally awesome. I’m a wee bit weary, but again, here’s to trying new things!
Adapted from a Food.com recipe.
- 4 lbs watermelon rind
- 2 cups white vinegar
- 2 cupswater
- 4 cupssugar
- 3 cinnamon sticks, cut in half
- 1 teaspoonwhole cloves
- 1 teaspoonsliced, fresh ginger
- 2 Tbs lemon juice
- Cut up melon rind, peel off the green part, and remove all pink portions.
- Cut rind into 1 inch pieces for pickles, smaller for relish.
- Soak rind overnight in enough bring to cover all pieces, made by dissolving 1/4 cup salt in each quart of water
- Drain rind, wash in fresh water and drain again.
- Combine remaining ingredients, with the spices in cheesecloth, and boil together 5 minutes.
- Add rind a few at a time so it doesn’t spash and cook until rind is clear.(simmer about 30 Min.). Meanwhile, prepare jars.
- Remove cheesecloth and put in bottom of prepared jars evenly.
- Pack rind on top of spices in hot sterilized jars.
- Cover with boiling syrup, remove air pockets, and process in a hot water bath for ten minutes.
I’ve also discovered recipes for the pink part along the way, so I might have to try that next. Again, I haven’t opened these yet. I think I’m going to wait a few weeks and then give it a go.