Prep 0 mins
Cook 0 mins
This is a recipe I found in my Polish Cookbook from Culinary Arts Institution. I haven't tried it myself, but found it interesting when I accidently ran across it the same evening I had just posted my own Watermelon Rind Pickle recipe in a discussion on the boards. If you decide to try it, please let me know what you think of it. Thanks!
- 3 lbs watermelon rind
- salt water (use 3 tablespoons salt for each quart of water)
- 2 lbs sugar
- 3 cups distilled white vinegar
- 6 cinnamon sticks (3-inches each)
- 2 tablespoons whole allspice
- 2 tablespoons whole cloves
- 2 tablespoons mustard seeds
- Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
- Soak overnight in enough salted water to cover.
- Heat sugar and vinegar to boiling.
- Tie spices in cheesecloth bag.
- If desired, add a few drops red or green food coloring to the rind.
- Pack watermelon rind tightly into hot, sterilized jars.
- Pour boiling syrup over watermelon to within 1/8-inch from top, making sure vinegar solution covers rind.
- Seal each jar at once.
These turned out pretty good but I thought they were too syrupy-sweet. I thought it seemed like a lot of sugar but I didn't want to stray from the recipe. I would decrease the sugar next time and also leave out the spices but that's just a personal preference. The only other watermelon rind pickles i've had were soft but these were very crunchy.
Basic is to overnight soak the rind in salt water, using Kosher or Sea salt. Sugar might be brown or blend. Vinegar flavor is individual selection - careful that it not overpower flavor. Cinnamon & cloves are naturals, as well as allspice. This recipe nicely includes mustard seeds. I don't bother to tie up spices as they are easily fished out.