VINEGAR-PICKLED WATERMELON RIND
(Southern-Style Sweet Pickle)
The classic American preservation method that transforms watermelon rind into crisp, sweet-tart pickles with warm spices. This cooked pickle has excellent shelf life and the rind stays beautifully firm.
Makes: approximately 1 litre
Ingredients:
For the rind:
- 800g watermelon rind (white part only)
- 2 tablespoons sea salt
- Water to cover
For the pickling liquid:
- 400ml white vinegar or apple cider vinegar
- 300g raw sugar (or white sugar)
- 1 cinnamon stick
- 6 whole cloves
- 6 allspice berries
- 1 teaspoon black peppercorns
- 3-4 slices fresh ginger (optional)
- 1 star anise (optional)
- Zest of 1 lemon, in strips
Method:
- Prepare rind: Remove all green outer skin and pink flesh, leaving only the firm white part. Cut into 2cm cubes or decorative shapes.
- Brine overnight: Dissolve salt in enough water to cover the rind. Submerge the rind pieces and refrigerate overnight. This firms up the texture.
- Drain and blanch: Next day, drain and rinse the rind. Place in a pot, cover with fresh water, and bring to a simmer. Cook for 8-10 minutes until just tender when pierced with a fork - don't overcook. Drain well.
- Make pickling liquid: Combine vinegar, sugar, and all spices in a pot. Bring to a boil, stirring to dissolve sugar. Simmer for 5 minutes to infuse the spices.
- Combine: Add the blanched rind to the hot pickling liquid. Simmer gently for 10-15 minutes until the rind becomes slightly translucent and the liquid thickens slightly.
- Jar: Pack the hot rind into sterilised jars using a slotted spoon. Pour the hot pickling liquid over to cover, distributing the whole spices among the jars. Leave 1cm headspace.
- Seal: Seal immediately with sterilised lids. The jars will seal as they cool.
Notes:
- Ready to eat in 1 week, but flavour improves after 2-3 weeks
- Keeps for 6+ months in a cool, dark place; refrigerate once opened
- The overnight brining is important for texture - don't skip it
- Can adjust sugar to taste, or use half white/half brown sugar for depth
- I love to eat this with Japanese Curry in place of the bright red daikon eggplant pickle
- Delicious with cheese, cold meats, or straight from the jar
- Traditional Southern style often uses more sugar - adjust to your preference
