Mock Watermelon Rind Pickles
Sweet and tangy mock watermelon rind pickles offer a nostalgic flavor with a crunchy texture, perfect for those who enjoy homemade preserves and unique condiments.
Ingredients
Instructions
- Select large overgrown cucumbers that are beginning to turn yellow for best results.
- Soak the cucumbers in water and ice with pickling lime to prepare for pickling.
- Prepare a sugar and vinegar syrup by combining 5 lb. of sugar with 1 quart plus 1 cup of vinegar and 1 teaspoon of salt.
- Process the cucumbers through the pickling steps as desired, including soaking in lime, rinsing, and boiling in the syrup.
Tips & Substitutions
For optimal crunch, choose cucumbers that are firm and slightly underripe. If you can't find pickling lime, try using non-iodized salt instead, although the flavor will differ. Ensure the cucumbers are soaked thoroughly in the lime solution to achieve the best texture. For a twist, consider adding spices like cloves or cinnamon to the syrup for extra flavor, reminiscent of classic American recipes.
Serving Suggestions
Mock Watermelon Rind Pickles make a great addition to charcuterie boards or as a tangy side for barbecued meats. They pair beautifully with Elizabeth'S Cole Slaw, creating a refreshing contrast of flavors. Serve them alongside sandwiches or burgers for a delightful crunch, or enjoy them as a snack on their own.
Storage & Reheating
Store the pickles in airtight containers in the refrigerator for up to two months. If you want to preserve them longer, consider canning them following safe canning procedures. To serve leftovers, simply take them out of the fridge and enjoy them cold or at room temperature, as reheating is not necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Mock Watermelon Rind Pickles contains roughly 497 calories, with 4g protein, 99g carbohydrates, and 0g fat. It is an excellent source of vitamin C (24% of the Daily Value) and iron (22% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 605mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables for pickling?
Yes, you can experiment with other vegetables like zucchini or green tomatoes. Just adjust the pickling time based on the vegetable's texture. Remember that different vegetables may require slight variations in brining time and syrup preparation for optimal flavor.
How long do the pickles need to sit before they're ready?
After preparing the pickles, allow them to sit for at least 24 hours in the fridge to develop their flavor. For even better taste, let them pickle for a week before serving. This resting period enhances the sweet and tangy balance.
What should I do if the pickles are too sweet?
If the pickles turn out too sweet for your liking, you can add a bit more vinegar to the syrup next time to balance the sweetness. Alternatively, mix in some additional salt or spices to enhance the flavors without adding more sugar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).