My best friend tells me about her mother making watermelon rind pickles and how much she loves them. I had never heard of them until a few years ago.
So I was not surprised this recipe was in the box. Cooks in the Mid Century did a much better job of using the whole of their ingredient. Less waste for sure, but also more strange combinations.
We had a watermelon on father’s day, and I thought – why not? Now is the time to make pickles!
It really does ensure there is zero waste from the watermelon.
The liquid is a bit sweet, a bit vinegary. The rind softens quite nicely in the cooking process, but still have a crispness to them.
They are different, but not a bad different. I’m not sure what to do with them, maybe just a snacking pickle . . .
WATERMELON RIND PICKLES
2 Pounds Watermelon rind, Peeled and cubed
¼ Cup Pickling Salt
6 Cups Water
1 Teaspoon Powdered Alum
2 Cups White Vinegar
2 Pounds Sugar
1 Lemon, Thinly Sliced
1 Stick Cinnamon
12 Whole Cloves
Allspice
Soak rind overnight in brine made with salt, 4 cups water, and alum. Drain, rinse and cook slowly in water to barley cover until barley tender – about 20 minutes. Drain. Bring 2 cups of water, vinegar, sugar, lemon, and spices to a boil. Remove spices and pour over rind. Drain and reheat syrup for three mornings, pouring over rind once boiled each day. On the fourth morning, drain and reheat the syrup. Pack pickles in sterilized jars and pour boiling syrup over them. Seal and process in a boiling water bath for 20 minutes.
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