When summer rolls around, watermelons become a staple of picnics and barbecues. But what do you do with the rinds after you've savored the juicy pink flesh? Instead of tossing them away, why not embark on a culinary adventure and pickle those watermelon rinds? This delightful treat not only reduces food waste but also offers a unique, crunchy addition to your pantry. Join me as we explore the fascinating world of canning pickled watermelon rinds!
Why Pickle Watermelon Rinds?
You might wonder, why should I bother pickling watermelon rinds? For starters, pickled watermelon rinds have a fascinating cultural significance, especially in Southern cuisine. These pickles are often referred to as "watermelon rind pickles" and are a cherished tradition passed down through generations. They serve as a tangy side dish or condiment, enhancing the flavors of barbecue, fried chicken, or even served alongside a cheese platter.
Plus, pickling transforms the typically bland rinds into a crunchy, flavorful treat. With a blend of spices, sugar, and vinegar, you’ll create a sweet and tangy pickle that’s perfect for snacking or adding to your favorite dishes.
Flavor Profile: A Perfect Balance
The flavor profile of pickled watermelon rinds is a delightful balance of sweet, tangy, and slightly spicy. Here’s what you can expect:
- Sweetness: Brown sugar or white sugar balances the acidity of the vinegar.
- Tang: Apple cider vinegar or white vinegar adds a sharp, tangy flavor.
- Spices: Adding cinnamon, cloves, and mustard seeds gives the pickles an aromatic twist.
Experimenting with different spices can lead to a unique batch that might just become your new favorite!
Gathering Your Ingredients and Supplies
Before you dive into the pickling process, gather the necessary ingredients and equipment. Here’s what you’ll need:
Ingredients:
- Watermelon Rinds: 1 large watermelon yields about 4-5 cups of rinds.
- Vinegar: 2 cups (apple cider or white).
- Water: 2 cups.
- Sugar: 1.5 cups (brown or white).
- Salt: 1 tablespoon.
- Spices: Optional (cinnamon sticks, cloves, mustard seeds, or red pepper flakes).
Supplies:
- Canning Jars: Quart or pint jars, sterilized.
- Lid Bands: To seal your jars.
- Large Pot: For boiling the brine.
- Canning Tools: Jar lifter, funnel, and ladle.
Step-by-Step: How to Pickle Watermelon Rinds
1. Prepare the Rinds
Start by removing the green skin from the watermelon rind using a sharp knife. Cut the rind into manageable pieces, about 1-inch thick. Discard any seeds and trim away any remaining pink flesh.
2. Brine the Rinds
In a large bowl, sprinkle the rinds with salt and let them sit for 1-2 hours. This step draws out moisture and helps tenderize the rinds, ensuring a crunchy final product.
3. Create the Pickling Liquid
In a large pot, combine the vinegar, water, sugar, and any spices you’re using. Bring the mixture to a boil, stirring to dissolve the sugar completely.
4. Boil the Rinds
Add the prepared rinds to the boiling pickling liquid. Simmer them for about 10-15 minutes until they become tender yet still crisp.
5. Pack the Jars
Using a jar lifter and funnel, carefully pack the hot rinds into sterilized jars, leaving about half an inch of headspace. Pour the hot brine over the rinds, ensuring they are completely submerged. Wipe the rims of the jars with a clean cloth to ensure a good seal.
6. Seal and Process
Place the lid bands on the jars and tighten them just until resistance is met. Process the jars in a boiling water bath for 10-15 minutes to ensure proper sealing. The water should cover the jars by at least an inch.
7. Cool and Store
Remove the jars from the water bath and allow them to cool completely on a clean towel or cooling rack. You’ll hear the satisfying “pop” of the jars sealing as they cool. Store your sealed jars in a cool, dark place for at least 2-4 weeks to allow the flavors to meld before enjoying.
Creative Ways to Use Pickled Watermelon Rinds
Once your pickled watermelon rinds are ready, the fun begins! Here are some delightful serving suggestions:
- Charcuterie Boards: Pair them with meats and cheeses for a surprising pop of flavor.
- Salads: Toss into salads for an unexpected crunch and tang.
- Sandwiches: Use as a unique topping on burgers or sandwiches.
- Snacking: Enjoy straight from the jar for a refreshing snack.
Fun Fact
Did you know? Pickled watermelon rinds have been a part of Southern cooking for centuries! They were often a way to preserve excess watermelon and utilize every part of the fruit, reflecting the creativity of home cooks.
Final Thoughts
Canning pickled watermelon rinds is a fun and rewarding project that lets you savor summer flavors year-round while reducing waste. Whether you’re a seasoned canner or trying this out for the first time, this recipe will surely become a cherished addition to your culinary repertoire. So grab that watermelon, get pickling, and enjoy a taste of tradition with every crunchy bite! Happy canning!
