watermelon rind pickles

Name: Watermelon Rind Pickles
Ingredients: 8 cup(s) water; 2 tablespoon(s) coarse salt; 5 cup(s) peeled watermelon rind, cut in 1/2" x 2" pieces (*leave a thin layer of pink); 1 1/2 cup(s) granulated sugar; 1 cup(s) cider vinegar; 1 teaspoon(s) colored peppercorns; 8 - whole cloves; 1/2 teaspoon(s) pickling spice; 2 - long slices fresh ginger root

(2 RATINGS)

109 Pinches 1 Photo

S I

Anytown, WI

Updated on Oct 28, 2011

I found this recipe last night while going through one of my aunt's old recipe books. I have a couple of watermelons in the fridge right now, and I love pickles, so I'm going to give this a try this weekend. I'll post a picture when they're done. (Syi's "Disclaimer": I've heard of these before from some of my older southern relatives and they say that they're good. It's a unique recipe and I figured it wouldn't hurt to share it, but I apologize in advance as again...I haven't tried them just yet.)

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This is my last batch of pickled watermelon rind.... I should of left a bit more pink on the rind... it looks much prettier that way. But these taste wonderful.... several friends are using my recipe for these.

prep time

cook time

method ---

yield Makes about 4 cups.

Ingredients

8 cups water
2 tablespoons coarse salt
5 cups peeled watermelon rind, cut in 1/2" x 2" pieces (*leave a thin layer of pink)
1 1/2 cups granulated sugar
1 cup cider vinegar
1 teaspoon colored peppercorns
8 - whole cloves
1/2 teaspoon pickling spice
2 - long slices fresh ginger root

How To Make watermelon rind pickles

Step 1

In a large pot, bring water and salt to a boil over medium high heat. Add the watermelon rind and boil until tender, about 5 minutes or so. Strain & place the rinds in a large stainless steel bowl.

Step 2

In a small saucepan, combine the sugar, cider vinegar, peppercorns, cloves, pickling spice and ginger root; stir to blend. Bring to a boil over medium high heat, stirring until the sugar dissolves. Once the mixture comes to a boil, lower the heat and simmer for 15 minutes, until it's slightly reduced. Pour over watermelon rinds in bowl. Place a plate over the top to keep the rinds submerged in the liquid. Cover and refrigerate for one day. Transfer to a glass jar and store the sealed jar in the refrigerator. These will keep for up to 2 weeks.
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