In generations past, thrifty Southern cooks made sure that not a bit of summer’s bounty went to waste — even the rind of a watermelon found new life in the pickle crock. These old-fashioned watermelon pickles transform humble rind into glossy, jewel-toned bites that are both crunchy and sweet-tart, with just enough spice and heat to keep things interesting.
Once you’ve made them, you’ll understand their enduring appeal — they’re a perfect counterpoint to smoked meats, roast pork, or pulled pork sandwiches, and they add an irresistible sweet-and-savory accent to a holiday relish tray or cheese board.
INGREDIENTS:
One 5-pound watermelon
10 cups water
1/4 cup salt, divided
3 cups sugar
2 cups apple cider vinegar
3 slices fresh ginger root
2 teaspoons pickling spice
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Four 1/2-pint canning jars
METHOD:
Cut the watermelon flesh from the rind, leaving a thin layer of pink. Reserve the fruit for another use. Using a sharp knife or vegetable peeler, remove and discard the green outer skin. Cut the rind into 1/2-inch-wide strips, then into 3/4-inch pieces.
In a large pot, bring 10 cups of water to a boil over high heat. Add the rind and 3 tablespoons of salt. Boil until the rind starts to soften slightly, about 4 minutes. Drain well and set aside.
In a large nonreactive saucepan, combine the remaining 1 tablespoon salt, sugar, vinegar, ginger root, pickling spice, allspice, cinnamon, and cayenne. Bring to a boil over medium-high heat, then reduce to low and simmer, stirring until the sugar is dissolved, about 3 minutes.
Add the drained rind to the syrup. To keep the rind submerged, place a smaller pan lid directly on top of it. Cover the pot and simmer gently for 1 hour and 15 minutes, stirring occasionally.
Using a slotted spoon, divide the hot rind evenly among four sterilized 1/2-pint jars. Continue simmering the syrup until slightly thickened and glossy, about 20 minutes. Let cool slightly, then pour over the rind in jars, ensuring the pieces are fully covered.
Let cool completely before sealing. Refrigerate overnight before serving to allow the flavors to develop. Keep refrigerated for up to 2 weeks.
SERVING SUGGESTIONS:
- Serve alongside smoked brisket, pulled pork, or grilled sausages
- Add to a charcuterie or cheese board with cheddar, brie, or prosciutto
- Spoon next to fried chicken or roasted vegetables for a tangy contrast
- Chop finely and stir into egg salad, tuna salad, or potato salad
- Use as a colorful burger topping or sandwich condiment
YIELD: About 4-1/2 pint jars
