Southern Pickled Watermelon Rind

Name: Southern Pickled Watermelon Rind
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 32 servings
Cuisine: Southern
Ingredients: 2 lb (900 g) watermelon rind, green skin and all but a thin ¼-inch (6 mm) layer of pink flesh removed, cut into 1-inch (2.5 cm) cubes (about 6 cups); ¼ cup (60 g) pickling or canning salt; 2 quart (1900 ml) cold water; 2 quart (1900 ml) fresh water for parboiling, enough to cover the rind by 1 inch; 3 cup (600 g) granulated sugar; 2 cup (480 ml) apple cider vinegar, 5% acidity; 1 cup (240 ml) water; 4 sticks (12 g) cinnamon sticks, about 3 inches (7.5 cm) long; 2 tsp (4 g) whole cloves, tied in a cheesecloth bag with the allspice; 1 tsp (3 g) whole allspice berries, tied in the cheesecloth bag with the cloves (optional); 1 oz (30 g) fresh ginger, peeled and cut into 4 thin slices; 1 medium (100 g) lemon, scrubbed, cut into thin rounds, seeds removed

From the MyKitchenBank Kitchen

Tender, translucent cubes of watermelon rind simmered in a sweet-tart syrup perfumed with cinnamon, cloves, ginger and lemon, then water-bath canned. A classic Southern relish for ham, fried chicken, biscuits and cheese boards.

Prep: 45 min
Cook: 1 hr 10 min
Wait: 20 hr
Total: 21 hr 55 min
Makes: 4 pint jars (about 8 cups), roughly 32 servings of 2 tablespoons

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Ingredients

32 servings

For the rind
2 lb (900 g) watermelon rind, green skin and all but a thin ¼-inch (6 mm) layer of pink flesh removed, cut into 1-inch (2.5 cm) cubes (about 6 cups)
For the brine
¼ cup (60 g) pickling or canning salt
2 quart (1900 ml) cold water
For the rind
2 quart (1900 ml) fresh water for parboiling, enough to cover the rind by 1 inch
For the syrup
3 cup (600 g) granulated sugar
2 cup (480 ml) apple cider vinegar, 5% acidity
1 cup (240 ml) water
4 sticks (12 g) cinnamon sticks, about 3 inches (7.5 cm) long
2 tsp (4 g) whole cloves, tied in a cheesecloth bag with the allspice
1 tsp (3 g) whole allspice berries, tied in the cheesecloth bag with the cloves (optional)
1 oz (30 g) fresh ginger, peeled and cut into 4 thin slices
1 medium (100 g) lemon, scrubbed, cut into thin rounds, seeds removed

Equipment (9)

Large non-reactive bowl or pot, 6 quart (6 L) or bigger, for brining
Large non-reactive pot (stainless steel or enameled), 5 to 6 quart (5 to 6 L), for simmering
Vegetable peeler and large sharp knife
Boiling-water canner or deep stockpot with a rack, deep enough to cover jars by 1 inch (2.5 cm)
4 pint (480 ml) canning jars with new lids and bands
Jar lifter, canning funnel and bubble remover (or wooden skewer)
Cheesecloth and kitchen twine
Colander
Clean kitchen towels

Steps

Before you start

Plan for two days: the rind soaks in brine for 8 to 12 hours, and the jars need 12 to 24 hours to cool undisturbed after canning.
You need about 2 lb (900 g) of trimmed rind, which comes from roughly a 10 to 12 lb (4.5 to 5.5 kg) watermelon. Choose a thick-rinded melon and eat the flesh separately.
Use pickling or canning salt (no anti-caking agents) and vinegar labeled at least 5% acidity so the pickles are safe to can.
Processing time below is for altitudes up to 1,000 ft (300 m). Add 5 minutes for 1,001 to 6,000 ft and 10 minutes above 6,000 ft.
The pickles taste best after curing in the jar for 1 week.

1
Trim the rind
- Cut the watermelon into wedges and slice off the pink flesh, leaving a thin ¼-inch (6 mm) pink layer on the rind if you like a blush of color.
- With a vegetable peeler or sharp knife, remove all of the tough green skin.
- Cut the pale rind into 1-inch (2.5 cm) cubes.
- You need about 2 lb (900 g), or roughly 6 cups.
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Ready when: All green skin is gone and cubes are roughly the same size so they cook evenly.
Tip: Any green left on the rind stays tough and bitter after cooking, so peel thoroughly.
2
Brine overnight
- In a large non-reactive bowl or pot, stir the pickling salt into 2 quarts (1.9 L) cold water until fully dissolved.
- Add the rind cubes, weighing them down with a plate so they stay submerged.
- Cover and let stand at cool room temperature for 8 to 12 hours, or overnight.
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Ready when: Rind looks slightly translucent at the edges and feels a little firmer.
Tip: Use a non-reactive container (glass, stainless steel or food-grade plastic), not aluminum.
3
Rinse and parboil
- Drain the rind in a colander and rinse well under cold running water, tossing the cubes to remove the salt.
- Place in a large pot, cover with 2 quarts (1.9 L) fresh water and bring to a boil over high heat.
- Reduce to medium-low and simmer for 12 to 15 minutes.
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Ready when: A fork pierces a cube with slight resistance, tender but still holding its shape. Drain well.
Tip: Do not overcook here. The rind keeps softening in the syrup.
4
Make the syrup
- Tie the cloves and allspice in a small cheesecloth bag.
- In a clean 5 to 6 quart (5 to 6 L) non-reactive pot, combine the sugar, cider vinegar and 1 cup (240 ml) water.
- Add the spice bag, cinnamon sticks and ginger slices.
- Bring to a boil over medium-high heat, stirring until the sugar dissolves, then simmer 5 minutes.
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Ready when: Sugar is fully dissolved and the syrup smells strongly of cinnamon and clove.
5
Simmer rind in syrup
- Add the drained rind and lemon slices to the syrup.
- Return to a boil, then reduce the heat to medium-low and simmer uncovered for 35 to 40 minutes, stirring every 10 minutes, until the rind is translucent.
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Ready when: Cubes look translucent and glossy, are tender when pierced with a fork, and the syrup has thickened slightly to coat a spoon.
Tip: Keep the simmer gentle. A hard boil breaks the cubes apart. Meanwhile, start heating your canner (next step).
6
Prepare canner and jars
- While the rind simmers, wash 4 pint jars, lids and bands in hot soapy water and rinse.
- Set the jars on the rack in a boiling-water canner, fill with water to cover by 1 inch (2.5 cm), and bring to a simmer over high heat.
- Keep the jars hot until filling.
- Warm the lids in a small pan of hot, not boiling, water.
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Ready when: Water in the canner is steaming and barely simmering, about 180°F (82°C).
Tip: Hot jars prevent thermal shock cracking when filled with hot pickle.
7
Fill the jars
- Remove the spice bag and ginger slices.
- Lift one hot jar from the canner and pour out the water.
- Place one cinnamon stick in each jar.
- Using a funnel, pack in the rind and lemon slices with a slotted spoon, then ladle in hot syrup to leave ½ inch (12 mm) headspace.
- Slide a bubble remover around the inside of the jar to release air bubbles, top up the syrup if needed, and wipe the rims with a clean damp towel.
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Ready when: Rind is fully covered by syrup with exactly ½ inch (12 mm) headspace and rims are spotless.
Tip: A sticky rim can prevent a proper seal, so wipe it carefully.
8
Process in water bath
- Center the lids on the jars and screw on the bands only until fingertip-tight.
- Lower the jars into the canner, making sure they are covered by 1 inch (2.5 cm) of water.
- Bring to a full rolling boil over high heat, then start timing and process for 10 minutes.
- Turn off the heat, remove the lid and let the jars rest in the water for 5 minutes.
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Ready when: Water holds a steady rolling boil for the full 10 minutes.
Tip: Add 5 minutes for altitudes of 1,001 to 6,000 ft (300 to 1,800 m), and 10 minutes above 6,000 ft.
9
Cool and cure
- Use a jar lifter to move the jars to a towel-lined counter, spacing them 1 inch (2.5 cm) apart.
- Do not tighten bands or tilt the jars.
- Let them cool undisturbed for 12 to 24 hours.
- Check the seals: the lid should be concave and not flex when pressed.
- Refrigerate any unsealed jars and eat within 3 weeks.
- Label and store sealed jars, then cure for 1 week before opening.
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Ready when: Lids are sucked down and don't move when pressed in the center. You may hear a pinging sound as they seal.
Tip: The rind may float in the first day. It settles and plumps as it cures.

Good to know

Tips

Choose rind from a thick-skinned, fully ripe melon; thin rind gives small cubes that turn mushy.
Stay with the quantities of vinegar and sugar given; reducing the vinegar could make the pickle unsafe for water-bath canning.
For a crisper pickle, keep the parboil to the shorter 12 minutes and simmer only until the cubes are just translucent.
Serve with baked ham, roast pork, fried chicken, or on a cheese board with sharp cheddar.

Make ahead

"Brine the rind a day ahead (up to 12 hours). Sealed jars can be made weeks ahead and are best after curing 1 week."

Storage & reheating

Sealed jars: store in a cool, dark place up to 12 months; best flavor within 6 months. After opening, refrigerate and eat within 1 month. Unsealed jars: refrigerate and use within 3 weeks. Not recommended for freezing, as the texture turns soft. Serve chilled or at room temperature straight from the jar.

Substitutions

apple cider vinegar, 5% acidity → white distilled vinegar, 5% acidity. Gives a cleaner, sharper flavor and a lighter-colored syrup.
granulated sugar → 3 cups (600 g) light brown sugar for part or all of the sugar. Adds a molasses note and a darker syrup; keep total sugar the same.
whole cloves → 1 star anise pod or 1 tsp coriander seeds in the spice bag. Changes the aroma, but keep the cinnamon for classic flavor.
pickling or canning salt → fine sea salt without additives, same weight (60 g). Measure by weight, not volume. Table salt with additives can cloud the brine.