Watermelon Rind Pickles
If you've never tried these, you're in for a treat! Watermelon pickles are perfect for entertaining. Enjoy on a relish tray with meats and cheeses and other pickled veggies OR eat them right out of the jar!
Servings: 1 pint jar
Ingredients
- 4 c. water
- 1 T. coarse salt
- 2 c. prepared watermelon rind ***see instructions below
- 3/4 c. granulated sugar
- 1/2 c. cider vinegar
- 1 allspice berry
- 4 peppercorns
- 4 whole cloves
- 1/2 tsp. pickling spice
- 1/4 tsp. celery seeds
- 1 long slice fresh gingerroot
Instructions
- In large saucepan, bring 4 cups water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5-8 minutes. Strain. Transfer rinds to a medium bowl.
- In saucepan, combine sugar, cider vinegar, allspice, peppercorns, cloves, pickling spice, celery seeds and gingerroot. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 8-10 minutes, until slightly reduced.
- Pour brine over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day.
- Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.
Notes
***Cut watermelon pulp from rind, leaving thin layer of pink on rind. Cut green outer skin from rind; discard. Cut enough rind into 1 x 1/2-inch pieces to measure 2 cups.
Can you water bath seal this to make shelf stable?
Hi Jo, I have always made these as refrigerater pickles, but you could process them in a hot water bath. The processing time for altitudes 1000 feet or less, 5 minutes; up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.