Watermelon
I have vivid memories of sweaty skin, feet dangling off the back of a pickup truck parked at the 4-H fairgrounds, one large watermelon triangle in each hand and a riveting contest of who could spit th...
Pickled Watermelon Rinds
Makes 5 to 6 pint jars
A large portion of most watermelons is discarded, but this doesn’t have to be the case. The white part of a watermelon rind has a texture similar to cucumbers—not surprising, since they are in the same family of flowering plants. What is left once the tough outer green skin is removed from the rind is a perfect vessel for pickling. They are wonderfully sweet and sour, perfect for tossing on a charcuterie board or into a crisp summer salad.
5 pounds watermelon rind (from a 12-pound watermelon)
4 cups granulated sugar
¼ cup pickling salt
4 cups distilled white vinegar
½ tablespoon whole cloves
1 tablespoon whole allspice
2 tablespoons mustard seeds
1 tablespoon black peppercorns
6 cinnamon sticks
Using a vegetable peeler, remove the tough outer green skin from the watermelon rind and discard. When removing the watermelon flesh from the white rind, keep about ¼ inch of the pink flesh attached to the rind. This adds color and flavor to the finished pickles.
Cut the reserved rind into bite-size cubes. In a large pot, combine the cubed rind, sugar, salt, vinegar and spices. Bring to a simmer over medium heat. Simmer for 10 minutes, stirring occasionally.
While the pickles simmer, fill a large water bath canner with water and bring it to a boil. When the pickles are done simmering, remove the cinnamon sticks from the pot. Use a wide-mouth funnel to evenly distribute the hot rinds and brine into sterile pint jars. Leave ¼ inch of headroom.
Wipe the rims clean with hot water or vinegar and place rubber lids and screw tops onto each jar. Process the jars in the boiling hot water bath for 10 minutes. Label the jars and store in a cool, dark place. Any jars that do not seal properly can be placed in the refrigerator and consumed within a month.
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