If you usually toss watermelon rinds into the trashcan, reconsider! This classic recipe turns the often-discarded part of the fruit into a delicious sweet treat.
Next time you're cutting up a watermelon for a salad or making melon balls, save the rind to make these pickles. Just make sure the rind you use hasn't been leftover from pieces that people have already eaten.
Watermelon rind pickles are versatile—they're great as part of an appetizer or picnic spread alongside other pickles and snacks, or as a sweet snack whenever you crave it.
You can also chop them up and add them to salads or wraps. When canned correctly, these pickles will stay good for several months in your pantry. Keep them in the fridge for up to a month if unopened, or two to three weeks once opened.
<h3> Ingredients</h3>
• Watermelon Rind: 2 pounds, peeled and cut into small pieces
• Pickling Salt: 1/4 cup
• Water: 4 cups (plus more for boiling)
• Granulated Sugar: 2 cups
• White Vinegar: 1 cup
• Cinnamon Stick: 1 tablespoon, broken into pieces
• Whole Cloves: 1 1/2 teaspoons
• Lemon: 1/2, thinly sliced
• Maraschino Cherries: 5, halved (optional)
<h3> Steps to Make It</h3>
1. Gather the ingredients.
2. Cut off the dark green and pink parts of the watermelon rind and throw them away.
3. Cut the rind into 1-inch cubes.
4. Put the watermelon rind in a big container with the pickling salt and 3 cups of water. Add more water if needed to cover the rinds. Let it soak overnight.
5. Drain and rinse the watermelon rind.
6. Cover the rind with cold water in a large saucepan. Simmer until just tender, about 10 minutes.
7. Meanwhile, in a nonreactive 6- to 8-quart kettle or Dutch oven, combine the sugar, vinegar, cinnamon, whole cloves, and remaining 1 cup of water. Simmer the mixture for 10 minutes.
8. Add the drained watermelon rind, lemon slices, and maraschino cherries (if using) to the spiced syrup. Simmer the mixture until the watermelon rind turns translucent, about 30 minutes.
9. Fill half-pint jars with the hot watermelon rind and syrup mixture, leaving 1/2 inch of space at the top. Secure the lids.
10. Process the jars in a boiling water bath for 5 minutes, then remove them.
11. Let the jars cool on a rack.
12. Serve and enjoy.
<h3> How to Store</h3>
1. Watermelon pickles, if canned correctly, can last for at least a year in a cool, dark, dry place.
2. If your jars didn't seal well or you prefer not to use boiling water for processing, they will still stay good for about a month in the refrigerator.
3. Once opened, the jars will stay fresh for a few weeks in the fridge.
Lykkers, we hope this recipe has inspired you to rethink how you use watermelon rinds and try making these delicious pickles at home.
Have you ever tried watermelon rind pickles before, or do you have a favorite way to use leftover fruit parts? We'd love to hear your thoughts and experiences! Please share your ideas with us in the comments below, and happy pickling!
PICKLED WATERMELON RIND
Video by Home Chef Seattle
