"Watermelon Rind" Pickle
Watermelon rind pickle offers a unique sweet and spicy flavor profile, combining the freshness of watermelon rinds with warm spices like cinnamon, cloves, and mace. Perfect for those who enjoy tangy, crunchy preserves, it pairs well with charcuterie, cheese platters, or as a zesty condiment.
Ingredients
Instructions
- Day 1: Peel and seed large cucumbers to make 8 quarts. Cut into chunks.
- Soak the cucumber chunks in a mixture of 2 cups pickling lime and 8 quarts cool water for 24 hours.
- After soaking, rinse the cucumber chunks thoroughly to remove lime residue.
- Prepare a syrup by combining sugar, cinnamon sticks, whole cloves, vinegar, and mace in a large pot.
- Bring the syrup to a boil and simmer to allow flavors to meld.
- Add the drained cucumber chunks into the hot syrup and cook until tender.
- Pack the hot pickle into sterilized jars, seal, and process in a boiling water bath if desired.
Tips & Substitutions
For a more flavorful pickle, consider adding sliced ginger or a touch of cayenne pepper to the syrup. If you're short on time, you can substitute the pickling lime with a vinegar brine, though it may alter the texture slightly. Ensure cucumbers are thoroughly rinsed to remove lime residue, which can affect taste. Taste the syrup before adding the cucumbers and adjust spices to your preference.
Serving Suggestions
Serve the pickled watermelon rind as a tangy side dish or as part of a charcuterie board. They pair beautifully with Sweet And Sour Chicken (Or Pork Chops) or can be enjoyed alongside sandwiches for a crunchy contrast. These pickles also make a delightful addition to salads, adding a sweet and tart flavor profile to any meal.
Storage & Reheating
Store the pickled watermelon rind in a cool, dark place if sealed properly. Once opened, keep in the refrigerator where it will last for several months. For best texture, enjoy within a month. If using a canning method, follow proper guidelines to ensure safety. Reheat the pickles gently on the stove if desired, but they're best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of "Watermelon Rind" Pickle contains roughly 4192 calories, with 57g protein, 685g carbohydrates, and 199g fat. It is an excellent source of dietary fiber (647% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fruits or vegetables in this recipe?
Absolutely! While this recipe is specifically for watermelon rind, you can experiment with other fruits like pears or even green tomatoes, similar to Last Of The Garden Green Tomato Chow. Adjust cooking times based on the firmness of the fruit or vegetable used.
How long do the pickles need to sit before they're ready to eat?
For the best flavor, let the pickles sit for at least a week after canning to allow the flavors to develop fully. They can be eaten sooner, but the taste will improve with time. If you can resist, waiting two weeks will yield even better results.
Is it necessary to process the jars in a boiling water bath?
Processing the jars in a boiling water bath is highly recommended for long-term storage to prevent spoilage. If you plan to consume the pickles quickly, you might skip this step, but ensure jars are sterilized beforehand to maintain safety.
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).