Recipe of the Month – Pickled Watermelon Rind

Pickled Watermelon Rind

Watermelon is a favorite of almost every sane person on the planet that has access to it. There are literally songs in other languages about eating watermelon and how delicious they are. On the other hand we all know that the rind is something to throw in the trash or if you grew up like me, we throw it in the compost. There are many different types of watermelon with a varying degree of flavor. To the best of my knowledge, the majority of watermelon rinds are all the same, bitter.

 

So what do I mean, “Watermelon Rind.” It is likely that many people have no idea what I am referencing, so I will explain. In between the colorful green skin (or peel) on the outside and the red juicy deliciousness on the inside, is a lighter green area in the middle that resembles honeydew. Except it would be a very bitter honeydew. Nothing I would recommend eating straight. When you add enough sugar, everything can taste good right? They honestly kind of give a gherkin feel, which are sweet small pickled cucumbers.

 

When it comes to nutrition facts, pickled watermelon rind, like many other picked recipes, are going to have quite a bit of sugar, so be careful if you are sensitive to sugar. Otherwise, that is all I got for you now on the nutrition side. To learn more about me and some of these recipes, check us out at farmtobodywellness.comand on the Farm to Body Wellness Podcast found on Spotify and Apple Podcast. Until then, go ahead and check out this month’s recipe!

 

Ingredients:

 

• 750g Watermelon Rind (cubed)

• 2t Salt

• 1qt Water

• 1/2c Vinegar

• 400g Sugar

• Lemon Slices (half a lemon)

• 2 Cinnamon sticks

• 1t Clove

• 1t All Spice

• Crusted Red Pepper Flakes (to taste)

**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have. Enjoy!

 

Instructions:

 

Step 1:  Mise En Place, gather all of your ingredients and measure them out. The best bet is to prep them, so chop, mince, and dice. Then let’s go. (the majority of the work is going to be the watermelon)

 

Step 2: Extra step for the watermelon rind. You will likely have cut out the red deliciousness already. If you have not already cut the outer layer off, make sure you do that. Some recipes say to cut off all of the red, but others say keep it. I am a keep it guy. Once completed, cut them into small cubes and set aside.

 

Step 3:  Once ready, heat up the water and dilute the sugar. Some recipes have you soak the watermelon in salt water, but this is going to be much quicker and easier. I tried both the same recipe with both sets of directions and this was a little better.

 

Step 4: Once the sugar is diluted, add everything else and cook to meld the flavors for 5-10 minutes.

 

Step 5: After, add the watermelon rind and cook for an additional 15-20 minutes. I let them sit a little longer with the fire off. Make sure to taste one for consistency and flavor. Let them cool down before getting to step 6.

 

Step 6: If you want to jar them, go check the instructions, otherwise pack them up for some good eating.

 

Step 7: They should last a few weeks in the fridge! If you make too many, ensure you jar them as soon as possible for longevity.