📝 About This Recipe
A quintessential jewel of Southern coastal cooking, these pickled rinds transform what would be kitchen scrap into a translucent, crisp, and sophisticated condiment. Infused with warm spices like cinnamon and clove, the rinds balance a delicate sweetness with a sharp vinegary tang that cuts through rich meats. These shimmering, pale green cubes are a testament to the beauty of 'no-waste' cooking, offering a unique texture that is both tender and remarkably crunchy.
🥗 Ingredients
The Rind Prep
- 8 cups Watermelon Rind (green skin removed, 1/4 inch of pink flesh remaining, cut into 1-inch cubes)
- 1/4 cup Kosher Salt (used for the initial brine soak)
- 4 cups Cold Water (to cover the rinds during soaking)
The Pickling Syrup
- 4 cups Granulated Sugar (standard white sugar)
- 2 cups Apple Cider Vinegar (5% acidity for safety and flavor)
- 1 cup White Distilled Vinegar (for a clean acidic finish)
- 1 tablespoon Whole Cloves (essential for the classic aroma)
- 3 sticks Cinnamon Sticks (broken into halves)
- 2 whole Star Anise (optional, for a subtle licorice depth)
- 1 inch piece Fresh Ginger (peeled and thinly sliced)
- 1 Lemon (thinly sliced into rounds, seeds removed)
- 1 teaspoon Allspice Berries (whole)
👨🍳 Instructions
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1
Prepare the watermelon by slicing away the tough, dark green outer skin using a vegetable peeler or sharp knife. Leave a thin layer of pink flesh on the white rind for color and sweetness.
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2
Cut the prepared rind into uniform 1-inch squares or rectangles. Place them in a large non-reactive glass or stainless steel bowl.
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3
Dissolve the 1/4 cup of kosher salt into 4 cups of cold water. Pour this brine over the rinds, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours, or ideally overnight.
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4
After soaking, drain the rinds and rinse them thoroughly under cold running water to remove excess salt. Place the rinds in a large pot and cover with fresh water.
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5
Bring the pot to a boil, then reduce heat and simmer the rinds for about 10-15 minutes until they are slightly translucent but still firm. Drain and set aside.
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6
In a clean large pot, combine the sugar, apple cider vinegar, white vinegar, cloves, cinnamon sticks, star anise, ginger, and allspice berries.
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7
Bring the syrup mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. Let it boil for 5 minutes to infuse the spices.
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8
Add the parboiled watermelon rinds and the lemon slices to the boiling syrup. Reduce the heat to low.
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9
Simmer the rinds gently in the syrup for 50-60 minutes. The rinds are ready when they are clear and translucent, and have absorbed the golden color of the syrup.
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10
While the rinds simmer, prepare your canning jars and lids by sterilizing them in boiling water.
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11
Pack the hot rinds and lemon slices into the sterilized jars, leaving about 1/2 inch of headspace at the top.
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12
Ladle the hot spiced syrup over the rinds, ensuring the spices are distributed among the jars. Remove any air bubbles by running a clean spatula along the inside of the jar.
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13
Wipe the rims clean, apply the lids, and screw on the bands until finger-tip tight. Process in a boiling water bath for 10 minutes.
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14
Remove jars from the water bath and let them cool undisturbed for 24 hours. Check seals, then store in a cool, dark place for at least 2 weeks before eating to allow flavors to mature.
💡 Chef's Tips
Use a thick-rimmed watermelon rather than a seedless variety for the best texture and yield. Don't skip the salt-water soak; it draws out moisture and is the secret to a crisp, crunchy pickle. If you prefer a darker, more spiced pickle, you can add a teaspoon of whole black peppercorns to the syrup. Ensure you remove all of the green skin, as it remains tough and bitter even after the long cooking process. If you aren't comfortable with canning, these will keep in the refrigerator for up to one month in an airtight container.
🍽️ Serving Suggestions
Serve alongside a classic holiday glazed ham to provide a bright, acidic counterpoint. Dice them finely and fold into a chicken or tuna salad for an unexpected crunch and sweetness. Pair with a sharp sharp cheddar cheese and crusty bread on a Southern-style charcuterie board. Use the leftover spiced pickling syrup in a bourbon cocktail or as a glaze for roasted carrots. Enjoy straight from the jar with a chilled glass of sweet tea on a hot afternoon.