📝 About This Recipe
A celebrated staple of Southern hospitality, these translucent, jewel-like preserves transform humble garden waste into a sophisticated delicacy. The rinds are simmered in a fragrant vinegar brine infused with warm spices, resulting in a crisp, refreshing crunch that balances sweet, tangy, and savory notes. Perfect as a palate cleanser or a surprising addition to a modern charcuterie board, these pickles capture the essence of summer in every bite.
🥗 Ingredients
The Rind Preparation
- 8 cups Watermelon Rind (peeled of green skin, with a thin layer of pink flesh remaining, cut into 1-inch cubes)
- 1/4 cup Kosher Salt (for the initial soak)
- 4 cups Cold Water (to cover the rinds during soaking)
The Spiced Pickling Brine
- 2 cups Apple Cider Vinegar (5% acidity for the best tang)
- 3 cups Granulated Sugar (provides the classic preserve sweetness)
- 1 cup Water (to balance the acidity)
- 2 pieces Cinnamon Sticks (whole sticks for deep aroma)
- 1 teaspoon Whole Cloves (adds a warm, spicy punch)
- 1 teaspoon Whole Allspice Berries (for a complex, peppery undertone)
- 1 inch Fresh Ginger (peeled and thinly sliced)
- 1 piece Star Anise (optional, for a subtle licorice finish)
- 1/2 Lemon (thinly sliced into rounds to add brightness)
👨🍳 Instructions
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1
Prepare the watermelon by slicing away the hard green outer skin using a vegetable peeler or sharp paring knife. Leave a very thin layer of pink flesh on the white rind for color and flavor.
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2
Cut the prepared white rind into uniform 1-inch squares or decorative shapes using a crinkle cutter for a vintage look.
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3
In a large non-reactive bowl, dissolve the kosher salt in 4 cups of cold water. Add the rind pieces, ensuring they are fully submerged. Let them soak for at least 6 hours or overnight in the refrigerator to draw out moisture and ensure a crisp texture.
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4
After soaking, drain the rinds and rinse them thoroughly under cold running water to remove excess salt.
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5
Place the rinds in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the rinds are just fork-tender but not mushy. Drain and set aside.
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6
In the same large pot, combine the apple cider vinegar, sugar, 1 cup of water, cinnamon sticks, cloves, allspice, ginger, and star anise.
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7
Bring the brine mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
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8
Add the par-boiled rinds and the lemon slices to the boiling syrup. Reduce the heat to medium-low.
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9
Simmer the rinds gently for 40-50 minutes. You are looking for the rinds to become translucent and the syrup to thicken slightly.
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10
While the rinds simmer, prepare your jars. Sterilize four pint-sized glass jars and lids in boiling water.
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11
Once the rinds are translucent, remove the pot from the heat. Carefully pack the hot rinds and lemon slices into the sterilized jars using a slotted spoon.
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12
Pour the hot spiced syrup over the rinds, leaving about 1/2 inch of headspace at the top of each jar. Ensure the spices are distributed among the jars.
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13
Wipe the rims of the jars with a clean, damp cloth, apply the lids, and screw on the bands until finger-tight.
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14
Allow the jars to cool completely on the counter. Once cool, store in the refrigerator for at least 24 hours before eating to allow the flavors to develop fully.
💡 Chef's Tips
For the crispest pickles, do not skip the salt-water soak; it is essential for the final texture. If you prefer a clearer syrup, you can tie the whole spices in a cheesecloth sachet instead of leaving them loose. Ensure you remove all of the green skin, as it can be tough and bitter even after pickling. You can substitute white vinegar for apple cider vinegar if you want a sharper, more neutral tang. These 'quick pickles' will keep in the refrigerator for up to 3 months.
🍽️ Serving Suggestions
Serve alongside a classic Southern fried chicken dinner to cut through the richness. Add to a cheese board featuring sharp cheddar, creamy goat cheese, and salty prosciutto. Finely dice the pickled rinds and use them as a unique relish on top of grilled pork chops. Pair with a chilled glass of sweet tea or a crisp Sauvignon Blanc. Use a spoonful of the pickling syrup in a gin-based cocktail for a sweet and spicy twist.