Pickled Watermelon Rinds

Recipe View 8 hrs Brining the Rind: In a large glass bowl, dissolve salt in water. Add watermelon rinds, ensuring they are fully submerged. Add more water if needed. Cover and refrigerate for at least 8 hours, or preferably overnight. (8-12 hours)

Recipe View 30 mins Blanching: Drain the watermelon rinds and transfer them to a large saucepan or Dutch oven. Cover with fresh water and bring to a boil over high heat. Boil for 30 minutes to tenderize the rind, then drain thoroughly and set aside. (30 minutes)

Recipe View 15 mins Infusing the Syrup: While the rinds are blanching, prepare the pickling syrup. Tie the cloves, mustard seed, and cinnamon sticks securely in a cheesecloth bag. In a large saucepan or Dutch oven, combine the vinegar, sugar, and spice bag. Bring to a boil over high heat, then remove from heat and allow the spices to infuse for 15 minutes. (15 minutes)

Recipe View 50 mins Pickling: Stir in the drained watermelon rinds into the spiced syrup. Return the saucepan to high heat, bring to a boil, then reduce the heat to medium-low. Simmer gently until the rind becomes translucent and the syrup slightly thickens, approximately 45-50 minutes. Remove and discard the spice bag after 40 minutes. Stir in the green food coloring, if using. (45-50 minutes)

Recipe View 10 mins Canning (Optional): If canning for long-term storage, ladle the hot pickled rinds into sterilized 1-pint jars, leaving 1/2 inch of headspace. Wipe the jar rims clean, seal with new lids and rings. Process in a boiling water bath for 10 minutes, ensuring the jars are covered by at least 1 inch of water. Let cool completely, undisturbed, for 12-24 hours to ensure proper sealing.

Recipe View 0 mins Serving: Store any unsealed jars in the refrigerator and enjoy within a few weeks. Pickled watermelon rinds are delicious chilled, as a relish with grilled meats, or as a unique addition to cheese and charcuterie boards.