Do you have a watermelon and hate to see the rind go to waste? Canning pickled watermelon rind is a fantastic way to transform an often-discarded part of this summer fruit into a delicious, tangy condiment. This recipe is a beautiful blend of sweet, sour, and spice, offering a unique flavor profile that perks up any dish. Plus, it’s a fantastic way to reduce food waste!
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What is Pickled Watermelon Rind?
Pickled watermelon rind is a traditional Southern preserve where the tough outer layer of watermelon is transformed into a flavorful, crunchy pickle. The process involves carefully removing the pink flesh and the green skin, leaving only the white rind. This rind is then cooked, pickled in a spiced vinegar solution, and canned for long-term storage. The final result is a sweet, tangy, and slightly spicy treat that’s unlike anything else you’ve tried. It’s a sweet and savory delight that adds a touch of summer to your pantry.
The origins of pickled watermelon rind can be traced back to times when preserving food was essential to survive the winter months. Nothing went to waste, and creativity in the kitchen was a necessity. Think of it as the original zero-waste recipe! It’s a surprising, delicious way to enjoy watermelon beyond the sweet, juicy flesh. Intrigued? Why not try this old-fashioned recipe today and discover a new favorite tradition?
Key Ingredients for Canning Pickled Watermelon Rind:
- Watermelon Rind: 4 cups, about 1 medium-sized watermelon rind, with the pink flesh and green outer skin removed and cut into 1-inch cubes.
- Water: 4 cups, for the initial boiling of the rind.
- Pickling Salt: 2 tablespoons, or kosher salt (ensure it’s pure salt without iodine or anti-caking agents).
- White Vinegar: 2 cups, 5% acidity.
- Granulated Sugar: 2 cups, balances the vinegar’s acidity.
- Cinnamon Sticks: 2, roughly 3-inches long, add warmth and spice.
- Whole Cloves: 1 teaspoon, lend a distinct aromatic flavor.
- Allspice Berries: 1 teaspoon, for a complex spice note.
- Lemon: 1, zested and juiced. The zest adds brightness, and the juice helps preserve the color of the rind.
How to Make Canning Pickled Watermelon Rind:
This recipe is surprisingly easy! It turns what most consider waste into a delightful, edible treat. The combination of sweetness, spice, and tanginess is incredibly satisfying. The slight crunch of the rind adds a wonderful texture.
It requires around 2 hours of prep time, including soaking and heating, mainly for preparation before the canning process, and 30 minutes of cooking. This recipe provides an experience unlike any other pickle.
Step-by-Step Instructions:
- Prepare the Rind: Begin by thoroughly washing the watermelon. Using a sharp knife, carefully remove all the pink flesh and the tough green outer skin. You should be left with only the white rind. Cut the rind into 1-inch cubes or desired shapes.
- Soak the Rind: Place the cubed watermelon rind in a large bowl or pot. Add the pickling salt and pour enough water to completely cover the rind. Stir well to dissolve the salt. Cover the bowl or pot and let the rind soak for at least 4 hours, or preferably overnight, in the refrigerator. This step helps to firm up the rind and remove excess moisture to reach the perfect crunch in the finished product.
- Blanch the Rind: After soaking, drain the rind and rinse it thoroughly under cold running water to remove any excess salt. Place the rind in a large pot and add 4 cups of fresh water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 10-15 minutes, or until the rind is slightly translucent and tender. Drain the rind again and set aside.
- Prepare the Pickling Syrup: In a large, non-reactive pot (stainless steel or enamel-coated), combine the vinegar, sugar, cinnamon sticks, whole cloves, allspice berries, lemon zest, and lemon juice. Stir well to dissolve the sugar. Bring the mixture to a boil over medium heat, stirring occasionally.
- Combine Rind and Syrup: Once the syrup is boiling, gently add the blanched watermelon rind to the pot. Reduce the heat to low and simmer for about 30-45 minutes, or until the rind becomes translucent and starts to absorb the flavors of the syrup. Stir occasionally to ensure the rind cooks evenly.
- Prepare Jars and Canning Equipment: While the rind is simmering, prepare your canning equipment. Sterilize your canning jars, lids, and rings according to standard canning procedures. This typically involves boiling the jars for 10 minutes and simmering the lids and rings in hot water.
- Pack Jars: Carefully transfer the hot pickled watermelon rind into the sterilized jars, leaving about 1/2 inch of headspace at the top of each jar. Use a clean utensil to remove any air bubbles from the jars. Ladle the hot pickling syrup over the rind, ensuring it covers the rind and maintains the 1/2 inch headspace. Wipe the rims of the jars clean with a damp cloth.
- Process Jars: Place the sterilized lids on the jars and secure them with the rings, tightening them finger-tight. Process the jars in a boiling water bath canner for 10 minutes for half-pint or pint jars, adjusting for altitude. (Add 5 minutes for 1,001 to 6,000 feet above sea level, and 10 minutes for above 6,000 feet).
- Cool and Check Seals: After processing, carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. Do not disturb the jars during this time. As the jars cool, you should hear a “pop” sound, indicating that the lids have sealed correctly. After 12-24 hours, check the seals by pressing down in the center of each lid. If the lid does not flex, it is sealed. If the lid flexes, it is not sealed and should be refrigerated and used within a few weeks or re-processed with a new lid.
Why You’ll Love This Canning Pickled Watermelon Rind
The main highlight of this recipe is its unique flavor profile: a perfect balance of sweet, tangy, and spicy that transforms an often-discarded watermelon rind into a culinary delight. Making pickled watermelon rind at home contributes to cost-savings compared to buying specialty pickles.
A watermelon rind that might otherwise end up in the compost bin becomes a valuable ingredient. Finally, the aromatic spices like cinnamon and cloves create a warm, inviting flavor, while the lemon zest adds a bright, citrusy note that complements the sweetness.
Think of this as a sophisticated twist on traditional bread-and-butter pickles. Both are tangy and sweet, but pickled watermelon rind offers a unique flavor and texture that is perfect by itself or as a palate cleanser. So, are you ready to turn your watermelon rinds into a delicious and unique condiment? Give this recipe a try and add a touch of Southern charm to your kitchen!
What to Serve Canning Pickled Watermelon Rind With:
Pickled watermelon rind is incredibly versatile and can be paired with a variety of dishes to enhance their flavors:
- Grilled Meats: Serve alongside grilled pork chops, chicken, or steak to provide a refreshing, tangy contrast.
- Cheese and Charcuterie Boards: Add slices of pickled watermelon rind to your cheese boards for a sweet and savory element that complements a variety of cheeses.
- Pulled Pork Sandwiches: Top your pulled pork sandwiches with a few slices of pickled watermelon rind for a sweet and tangy crunch.
- Southern Comfort Food: Pair it with classic Southern dishes like fried chicken, ham biscuits, or collard greens to balance the richness.
- Cocktails: Garnish your summer cocktails, like bourbon-based drinks or iced tea, with a small piece of pickled watermelon rind for an unexpected twist.
Top Tips for Perfecting Canning Pickled Watermelon Rind:
- Choose the Right Watermelon: Select a watermelon with a thick rind, as this will provide the best texture for pickling. Ensure the flesh is ripe but not overly soft.
- Soak Thoroughly: Don’t skip the soaking step! It’s essential for firming up the rind and removing excess moisture. The longer the soak, the crispier the final product.
- Adjust Sweetness to Taste: If you prefer your pickles less sweet, reduce the amount of sugar in the syrup. Taste the syrup before adding the rind and adjust as needed.
- Experiment with Spices: Feel free to experiment with different spices, such as ginger, mustard seeds, or red pepper flakes, to customize the flavor profile to your liking.
- Proper Headspace is Key: When filling the jars, ensure you leave the correct headspace (1/2 inch) to allow for proper sealing. Too much or too little headspace can lead to seal failures.
- Avoid Over-Processing: Processing the jars for too long can result in mushy pickles. Stick to the recommended processing time based on your altitude.
Final Thoughts:
Canning Pickled Watermelon Rind is a rewarding way to embrace a Southern tradition, reduce food waste, and create a unique and flavorful condiment. With its balance of sweet, tangy, and spicy flavors, it’s sure to add a special touch to your meals. Give this recipe a try, and you might just discover your new favorite pickle!
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Pickled Watermelon Rind FAQs:
- Can I use a different type of vinegar? While white vinegar is the most common choice for pickling, you could experiment with apple cider vinegar for a slightly different flavor profile. Be sure that the vinegar you choose has at least 5% acidity.
- Can I double or triple the recipe? Yes, you can easily double or triple the recipe, but ensure you have a large enough pot to accommodate all the ingredients. Adjust the processing time accordingly if using larger jars.
- What can I do with unsealed jars? If any of your jars don’t seal properly, store them in the refrigerator and consume the pickled watermelon rind within a few weeks.
- The rind is still tough after simmering. What should I do? If the rind is still too tough after the initial simmering, continue to simmer it for a longer period until it reaches the desired tenderness.
Pickled Watermelon Rind
- Total Time: 2 hours 30 minutes
- Yield: 4 pint jars 1x
Description
Pickled watermelon rind is a classic Southern treat that turns what’s often discarded into a sweet, tangy, and slightly spicy preserve. This zero-waste recipe transforms the white rind of watermelon into a flavorful and crunchy pickle — perfect for adding a touch of summer to your pantry.
Ingredients
- 4 cups watermelon rind, peeled and cut into 1-inch cubes
- 4 cups water
- 2 tablespoons pickling salt (or kosher salt, non-iodized)
- 2 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 2 cinnamon sticks (about 3 inches each)
- 1 teaspoon whole cloves
- 1 teaspoon allspice berries
- 1 lemon, zested and juiced
Instructions
- Wash and peel the watermelon, removing all pink flesh and green skin. Cut the white rind into 1-inch cubes.
- In a large bowl, mix the rind with pickling salt and cover with water. Refrigerate for at least 4 hours or overnight.
- Drain and rinse the rind thoroughly. Boil in 4 cups of water for 10–15 minutes, until slightly translucent. Drain and set aside.
- In a large non-reactive pot, combine vinegar, sugar, cinnamon sticks, cloves, allspice, lemon zest, and lemon juice. Bring to a boil, stirring to dissolve sugar.
- Add the blanched rind to the syrup and simmer on low heat for 30–45 minutes, until translucent and flavorful.
- Sterilize canning jars, lids, and rings according to standard canning procedures.
- Pack hot pickled rind into jars, leaving 1/2 inch of headspace. Remove air bubbles and cover with syrup.
- Seal jars with lids and rings, then process in a boiling water bath for 10 minutes (adjust for altitude if necessary).
- Cool jars on a towel-lined surface for 12–24 hours. Check seals before storing.
Notes
Store in a cool, dark place. Unsealed jars should be refrigerated and used within a few weeks. The flavor deepens beautifully after a few days.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Preserves
- Method: Canning
- Cuisine: Southern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 15g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg