Here’s another way to use your leftover large watermelons. My Mom from the north and a dear friend from the south both grew up making these along with other summer preserves. Mom told me “Never throw away watermelon rind because these pickles are great.” This recipe is in honor of both of these women who were my inspiration.
Ingredients:
4-5 cups of cubed watermelon rind
1 1/2 cups of water
1 cup of rice vinegar or apple cider vinegar
3/4 cup of sugar
4 teaspoons of salt
6-8 cloves
1 stick of cinnamon
1 inch piece of ginger
1 teaspoon of red pepper flakes
Prep the Rind: Cut the watermelon into slices, remove most of the pink flesh, and use a vegetable peeler to shave off the tough, dark green outer skin.
Boil Rind: Place the cubed rinds in a large pot, cover with salted water, and boil for about 3–5 minutes until translucent and fork-tender. Drain the water.
Create the Brine: In a separate saucepan, combine the water, vinegar, sugar, salt, and your whole spices. Bring it to a boil until the sugar is fully dissolved.
Combine & Simmer: Add the boiled rinds to the brine, reduce to a low simmer, and cook until the rinds are translucent.
Store: Ladle the rind pieces and the hot syrup into clean, sterilized mason jars. Let them cool, cover tightly, and refrigerate for at least 24 to 48 hours to let the flavors infuse.
These stay good in the refrigerator all summer long. Use them in fruit salad, chicken salad, chop them up fine and use as a relish or enjoy with cheese on a charcuterie board.
gdba 