Watermelon Rind Pickles

In my previous posts, I managed to use everything but the pit for apricot jam, syrup, and pie filling. It really struck a cord with me. Looking around our refrigerator I found another item that could go through this same kind of process: the humble watermelon. We all have favorite memories of eating this sweet summertime favorite. Juice running down our chin, who could spit the seeds farther. All that sweet red juicy middle. But what about the rest of the watermelon? You know, that white part that everyone tells you not to eat. I knew that some southern cooks pickled the white rind, and that in some circles it was fairly popular. But was it worth it for me to try the same technique? Yes that rind can be pickled. But did it taste any good? So with the rind of one watermelon on hand, I chose to find out!

Watermelon Rind Pickles

3 quarts (about 6 pounds) watermelon rind, unpaired ¾ cup salt 3 quarts water 2 quarts (2 trays) ice cubes 9 cups sugar 3 cups 5% vinegar, white 3 cups water 1 tablespoon (about 48) whole cloves 6 cinnamon sticks, 1 inch pieces 1 lemon, thinly sliced, with seeds removed Wash your watermelon. Make your brine solution. Mix 3/4 cup salt with three quarts of cold water. Stir well. Prepare the watermelon. Remove all the red flesh. Peel off the skin (throw it in your composter!), and chop into 1x1 inch cubes. Place cubes in a non metallic bowl and cover with the brine solution. Chill overnight. After soaking overnight, drain and rinse. Add to pan. Cover with fresh cold water. Cook 10 minutes or until fork tender. Prepare your pickling syrup. Combine sugar, vinegar, Spices, and water in a pan. Heat until sugar is dissolved. Bring to a boil and cook for 5 minutes. Drain the rind and add to the prepared syrup in a non metallic bowl. Add lemon slices. Chill overnight. Heat the mixture and bring it to a boil. Turn down the heat and cook 1 hour. Prepare your jars and lids. When mixture is done, ladle hot mixture into hot jars. Leave 1/2 inch head space. Using the water bath method, heat the filled jars for 10 minutes at 200F for pints, 20 minutes for quarts. Honestly I was surprised by the outcome. These are a sweet pickle, with a slightly different taste, not at all a bad one either. After sampling some of them, I have to admit that I do like them. Albeit not enough to make a TON of them, but the few watermelon we eat this summer should supply us with a few nice quart jars. I consider this project a success! My batch made one quart of rind pickles, and two quarts of pickling syrup- which I will keep on hand for the next watermelon that comes our way!                                        Cheers!~ Mama Homesteader