📝 About This Recipe
A true gem of the American South, these translucent, jewel-like pickles turn what is usually kitchen scrap into a sophisticated delicacy. They offer a delightful crunch followed by a complex balance of sweet, tangy, and warm spice notes from cinnamon and cloves. Perfect for summer entertaining, they serve as a refreshing palate cleanser or a stunning addition to any charcuterie board.
🥗 Ingredients
The Rind Prep
- 8 cups Watermelon Rind (green skin removed, some pink flesh left on, cut into 1-inch cubes)
- 1/3 cup Pickling Salt (non-iodized)
- 2 quarts Water (for the initial brine soak)
The Pickling Syrup
- 4 cups Granulated Sugar
- 2 cups White Distilled Vinegar (5% acidity)
- 1 cup Water
- 1 tablespoon Whole Cloves
- 3 pieces Cinnamon Sticks (broken into halves)
- 1 teaspoon Whole Allspice Berries
- 1 inch Fresh Ginger (sliced into thin rounds)
- 1/2 Lemon (thinly sliced into rounds)
👨🍳 Instructions
-
1
Prepare the watermelon rind by peeling off the tough green outer skin with a vegetable peeler. Leave a thin layer of pink flesh on the white rind for a beautiful color contrast.
-
2
Cut the prepared rind into uniform 1-inch squares or decorative rectangles. You should have approximately 8 cups of prepared pieces.
-
3
In a large non-reactive bowl, dissolve the pickling salt in 2 quarts of water. Submerge the rind pieces in this brine, cover, and let stand at room temperature for 6 hours or overnight in the refrigerator.
-
4
Drain the rind and rinse thoroughly under cold running water to remove excess salt. Place the rinsed rind in a large pot and cover with fresh cold water.
-
5
Bring the pot to a boil over medium-high heat. Reduce heat and simmer gently for about 10-15 minutes until the rind is just fork-tender but not mushy. Drain and set aside.
-
6
In a clean, large stainless steel pot, combine the sugar, vinegar, 1 cup of water, cloves, cinnamon sticks, allspice, and ginger slices.
-
7
Tie the whole spices in a cheesecloth bag if you prefer a clearer syrup, or leave them loose for a more rustic look. Bring the mixture to a boil, stirring until the sugar dissolves.
-
8
Add the parboiled watermelon rinds and the lemon slices to the boiling syrup. The lemon adds a necessary brightness to the heavy spice profile.
-
9
Reduce the heat to low and simmer the rinds in the syrup for 45-60 minutes. You are looking for the rinds to become translucent and take on a glassy appearance.
-
10
While the rinds simmer, prepare your canning jars by sterilizing them in boiling water for 10 minutes.
-
11
Carefully pack the hot, translucent rinds into the sterilized jars using a slotted spoon, leaving about 1/2 inch of headspace at the top.
-
12
Ladle the hot spiced syrup over the rinds, ensuring each jar gets a cinnamon stick and a lemon slice for aesthetics and flavor. Remove air bubbles with a plastic spatula.
-
13
Wipe the rims of the jars with a clean, damp cloth. Center the lids and screw on the bands until fingertip tight.
-
14
Process the jars in a boiling water bath for 10 minutes. Remove and let cool undisturbed for 24 hours.
-
15
Check the seals. Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to fully develop.
💡 Chef's Tips
Always use a thick-walled watermelon for the best yield; seedless varieties often have thinner rinds. Do not skip the salt brine soak, as this is what gives the pickles their signature crisp texture. If you don't have pickling salt, use Kosher salt, but avoid table salt as the additives will cloud the syrup. Ensure you use a non-reactive pot (stainless steel or enamel) to prevent the vinegar from reacting with the metal and creating an off-flavor. For a spicy kick, add a half teaspoon of red pepper flakes to the simmering syrup.
🍽️ Serving Suggestions
Serve chilled alongside a sharp aged cheddar cheese and crackers. Dice them finely and use as a sophisticated relish on top of grilled pork chops or roasted ham. Pair with a crisp glass of Riesling or a classic Mint Julep to complement the spice notes. Include them on a Southern-style charcuterie board with pecans, pimento cheese, and cured meats. Use the leftover spiced syrup as a glaze for carrots or sweet potatoes.