Serves 12
1290 min
Pickled Watermelon Rind
Recipe GLPRa598fdd2533fb0
A classic Southern preserve featuring tender watermelon rinds pickled in a fragrant spiced vinegar brine. The candied, translucent rind develops a jewel-like appearance and a sweet-tart flavor with warm spice notes. Perfect as a condiment alongside pork dishes, cheese boards, or enjoyed straight from the jar.
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Ingredients
1 medium watermelon (7 to 7½ pounds)
¼ cup canning or pickling salt, plus more as needed
1 medium lemon
4½ cups granulated sugar
2 cups distilled white vinegar
2 cups water, plus more as needed
11 (3-inch) cinnamon sticks, divided
2 teaspoons whole cloves
1 teaspoon ground allspice
Directions
Cut the watermelon in half. Scoop out and reserve the pink flesh for another use. Using a sharp knife, remove the thin green outer skin from the white rind, then cut the rind into 1-inch cubes. You should have approximately 8 cups of prepared rind.
Place the watermelon rind cubes in a large non-reactive bowl or pot. Sprinkle with the pickling salt and add just enough water to cover the rind. Let sit at room temperature for at least 8 hours or overnight to draw out excess moisture and firm the rind texture.
Drain the rind thoroughly in a colander and rinse under cool water. Taste a piece—if it is too salty, rinse again. Transfer the drained rind to a large, heavy-bottomed stainless steel or enameled pot.
In the same pot with the rind, combine the sugar, vinegar, and 2 cups water. Slice the lemon into thin rounds and add to the pot. Stir well to dissolve the sugar.
Break 10 of the cinnamon sticks into smaller pieces and add them to the pot along with the whole cloves and ground allspice. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce the heat to medium and simmer gently for about 1 to 1½ hours, stirring occasionally, until the rind is translucent and tender but still holds its shape, and the syrup has thickened slightly.
While the rind cooks, sterilize pint jars, lids, and bands by running them through a hot dishwasher cycle or by boiling in water for 10 minutes. Keep them hot until ready to fill.
Carefully ladle the hot pickled rind and syrup into the hot sterilized jars, leaving ½ inch of headspace. Tuck one of the reserved whole cinnamon sticks upright into each jar. Remove any air bubbles by gently sliding a non-metallic spatula around the inside of each jar.
Wipe the rim of each jar with a clean, damp cloth. Place a hot lemon-scented lid on each jar and screw on the band until finger-tight. Do not over-tighten.
Place the filled jars in a large pot of boiling water, ensuring they are covered by at least 1 inch of water. Process for 10 minutes at a rolling boil. Remove the jars carefully with a jar lifter and place on a clean kitchen towel to cool completely. You should hear a pop as each jar seals.
Once cooled, check that each lid has sealed by pressing the center—it should not flex. Store the sealed jars in a cool, dark place for at least 2 weeks before opening to allow flavors to fully develop. Refrigerate after opening.
