Don’t toss your rinds!
Watermelon rind pickles are the most delicious way to cut down on food waste.
Andy Lyons
There’s nothing quite like a slice ofjuicy summer watermelon.
Credit:Andy Lyons
But don’t stop there!
Save the rinds and make a batch of pickled watermelon rind.
The sweet and crunchy pickles are a Southern staple that you’ll find yourself reaching for again and again.
Credit:Blaine Moats
What Does Pickled Watermelon Rind Taste Like?
Pickled watermelon rinds are sweet and tangy, with the flavors of clove and cinnamon.
We think they’re similar to asweet pickle.
The finished watermelon pickles will be slightly crunchy.
They’re also delicious as part of acharcuterie boardor tossed into cocktails as a fun garnish.
If you love salty-sweet flavor pairings, wrap a paper-thin slice of prosciutto around a chunk of pickled melon.
Or for a healthy breakfast, dip the bare chunks inGreek yogurt.
Watermelon rind pickles are also delicious right from the jar.
Cut the rind into 1-inch squares or other shapes.
Measure 9 cups rind.
Place the 9 cups rind in a large nonmetal bowl.
Cover bowl and allow to stand at room temperature overnight.
Pour the rind mixture into a colander set in sink.
Rinse mixture under cold running water; drain well.
Transfer rind to a 4-quart heavy pot.
Add enough cold water to cover rind.
Bring to boiling; reduce heat.
Simmer, covered, for 20 to 25 minutes or until rind is tender; drain.
Bring to boiling, stirring until sugar dissolves; reduce heat.
Simmer, uncovered, for 10 minutes.
Strain mixture through a sieve, reserving liquids.
Discard solids and return liquids to same pot.
Add watermelon rind to syrup in pot.
Bring to boiling; reduce heat.
Simmer, covered, for 25 to 30 minutes or until rind is translucent.
Pack hot rind and syrup into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace.
Wipe jar rims; adjust lids.
Remove jars from canner; cool on wire racks.
2,000 calories a day is used for general nutrition advice.
