Pickled Watermelon Rind (Polish Version)

Recipe by Cindy Lynn

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!

Top Review by Mike_Boz

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.

Ingredients Nutrition

Directions

  1. Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
  2. Soak overnight in enough salted water to cover.
  3. Drain.
  4. Heat sugar and vinegar to boiling.
  5. Tie spices in cheesecloth bag.
  6. If desired, add a few drops red or green food coloring to the rind.
  7. Pack watermelon rind tightly into hot, sterilized jars.
  8. Pour boiling syrup over watermelon to within 1/8-inch from top, making sure vinegar solution covers rind.
  9. Seal each jar at once.

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