Watermelon Rind Pickles- A Summer Treat
When I think of my grandparents, certain things come to mind. Things that are unusual and a bit out of the ordinary especially when it comes to food. Watermelon Rind Pickles is one of those things that most people would think is a bit strange, but to my grandparents, they were a real summer treat. When they bought a watermelon, they used the WHOLE watermelon.
Try this recipe for Watermelon Rind Pickles and share with your family and friends. You may just start your own unique tradition that is a bit out of the ordinary.
Note: The rinds can also be sterilized in canning jars for longer storage, if desired.
- 2 lbs. watermelon white rind only, cut into 1 inch pieces
- 1 tbls. salt
- Water to cover
- 1 cup water
- 1/2 cup vinegar
- 1/4 cup fresh lemon juice
- 2 cups sugar
- 2 tsp. salt
- 1 tsp. pickling spice
- 4 cinnamon sticks
- 1 tsp. whole cloves
- Make sure that rind is free of green outer peel and pink watermelon.
- In a large saucepan, add watermelon rind and salt.
- Cover with water and bring to a boil.
- Reduce heat and simmer for about 20 minutes.
- Drain water move rind to a large bowl.
- Using the same saucepan, add water, vinegar, lemon juice, sugar and salt.
- Tie spices in a cheesecloth bag and add to pan.
- Bring mixture to a boil, then simmer for about 15 minutes or until slightly thickened.
- Pack rinds into clean glass jars, cover with syrup and add a cinnamon stick to each (from the cheesecloth).
- Let cool, cover and refrigerate.
- Pickled rinds will keep in the refrigerator for about 2 weeks.