Don’t throw away your watermelon rinds! Turn them into a sweet and tangy treat with our easy Watermelon Rind Pickles recipe. This is a great way to reduce food waste and enjoy a unique homemade snack at the same time.
Ingredients
- 7 lb. watermelon rind
- 7 c. sugar
- 2 c. apple vinegar
- 1/2 tsp. oil of cloves
- 1/2 tsp. oil of cinnamon
Pickling Process
- Trim off green and pink parts of watermelon rind; cut to 1-inch cubes.
- Parboil until tender, but not soft.
- Drain. Combine sugar, vinegar, oil of cloves and oil of cinnamon; bring to boiling and pour over rind.
- Let stand overnight.
- In the morning, drain off syrup.
- Heat and put over rind.
- The third morning, heat rind and syrup; seal in hot, sterilized jars.
- Makes 8 pints.
- (Oil of cinnamon and clove keeps rind clear and transparent.)
Calorie: 200
Total cooking time: 3 days
Difficulty level: Easy
My Fracas with Fruity Pickles
Let me tell you about the time I decided to test my culinary prowess with an exotic delicacy: Watermelon Rind Pickles. Now, you may be thinking, “Isn’t the watermelon rind the part we usually toss out?” Yes, you’re absolutely right! But, honey, in my kitchen, nothing goes to waste.
Mission: Watermelon Rind
The first task was to obtain a good 7 lb. of watermelon rind. Now, this meant either devouring a small mountain of watermelons myself or bribing the neighborhood kids with ice cream to help me out. Guess which option I picked? Let’s just say I had a bunch of very hyperactive, sugar-fueled children running around my backyard that afternoon.
The Great Trim
Once the rinds were gathered, it was time to trim off the green and pink parts. Now, if I thought convincing children to eat their much-hated veggies was hard, this was a whole new level. The rinds had to be cut into neat 1-inch cubes. I learned two things that day: one, I need to work on my knife skills, and two, watermelon rinds are sneakier than you think. The little buggers kept slipping from my fingers!
A Parboil Party
Next, I had to parboil the cubes until they were tender but not soft. Now, this is like asking Goldilocks to decide when the porridge is just right. Too hard and it’s like eating raw pumpkin, too soft and it’s mush. After a few attempts, though, I got it just right!
Syrup Shenanigans
Now came the time to concoct the syrup. I combined 7 cups of sugar, 2 cups of apple vinegar, 1/2 tsp. of oil of cloves, and 1/2 tsp. of oil of cinnamon into a pot. The smell was something to behold. It was as if Christmas and a summer picnic had a baby. Once this aromatic mixture reached boiling point, I poured it over the rinds, feeling a bit like a mad scientist with my concoction.
The Waiting Game
Here’s the part nobody warned me about: the waiting. The rind had to soak in the syrup overnight. The next morning, I drained off the syrup, heated it, and poured it back over the rinds. It was like giving them a spa day. Then, another round of waiting till the third morning. All this standing around made me feel like an expectant father in a maternity ward!
Jar Jamboree
On the third day, it was showtime. I heated the rind and syrup one last time and then began the process of sealing them in hot, sterilized jars. If you’ve never tried filling hot jars with hot syrup, let me tell you, it’s a balancing act worthy of a circus! But eight pints later, I had made my very own Watermelon Rind Pickles!
The Grand Finale
The end result? A sweet, tangy, slightly crunchy delight that I was pretty proud of. The oil of cinnamon and clove gave the rinds a clear, transparent look, like little jewels in a jar. And the taste? Well, let’s just say those pickles didn’t last a week!
So, there you have it, my friends. My little escapade into the world of Watermelon Rind Pickles. Did I learn something? Absolutely. Would I do it again? In a heartbeat. Cooking is all about trial, error, and a good dose of humor. So go ahead, try something new in your kitchen. Who knows, you might just end up with a delicious surprise!
