Watermelon Rind Pickles
This southern classic has more variations in flavorings than there were states in the Confederacy. I like to use crystallized and fresh ginger, chili flakes, and star anise, but cinnamon sticks, mace, cloves, and cardamom seeds—and even a chili pepper or two—are not uncommon additions.
Ingredients
- Rind of 1 large watermelon
- Kosher or canning salt
- 2 pounds sugar
- 1 quart water
- 1 quart apple cider vinegar
- 2- inch piece fresh ginger root, peeled
- 1 –2 tablespoons red chili flakes
- Cinnamon sticks, mace, whole cloves or cardamom seeds, as desired
- 4 –5 star anise pods
- 4 –5 slices crystallized ginger
- 3- inch slices lemon peel, 1 for each jar if canning
- Canning jars and lids if processing.
Instructions
- Remove the green skin of the watermelon with a sturdy vegetable peeler. Cut away pink and red flesh leaving only the white rind. Cut rind into ½-inch by 2-inch sticks and add pieces to a large bowl of water with 1 tablespoon of salt added to it. Soak several hours, or overnight. Drain, rinse, and set aside.
- Prepare syrup: Add sugar, water, vinegar, 6 teaspoons of salt, and seasonings to a large pot. Bring to a boil and cook for 10 minutes. Add in rinsed watermelon, returning pot to a boil, and cook at a low simmer for 20 minutes. Set aside pan and leave its contents to cool.
- When cool, strain spices and fruit and set aside. If processing, place fruit in sterilized canning jars. The star anise and crystallized ginger, as well as the lemon peel, can be added to the jars, if desired. Boil syrup to thicken to desired consistency and pour hot syrup over the pickled fruit making sure it covers the fruit in the jars. If hot processing, wipe jar rims clean and top with sterilized lids. Hot process or seal jars, following standard canning procedures for pickling. Otherwise, refrigerate pickles and use in the month or so ahead.
Notes
Illustration by Charmaine Koehler-Lodge