Watermelon Rind Pickles

A Southern Tradition: Watermelon Rind Pickles

Growing up in the South, summer meant sunshine, lazy days, and the sweet, juicy taste of watermelon. But my grandmother, bless her heart, always had a clever way to use every part of the watermelon. While we kids devoured the sweet, red flesh, she’d be quietly working her magic on the rinds, transforming them into something utterly unexpected: delicious, tangy watermelon rind pickles. This wasn’t just any pickle; it was a taste of tradition, a culinary secret passed down through generations.

These weren't your average store-bought pickles. Grandma’s watermelon rind pickles had a unique sweetness and a delightful crunch. The subtle hint of spice from the cinnamon and cloves perfectly complemented the refreshing tang of the vinegar. They were the star of our summer picnics, a perfect counterpoint to the rich, buttery cornbread and the sweet tea. They were also surprisingly versatile. I remember her adding them to tuna salad, chicken salad, and even shrimp salad, giving a bright and refreshing twist to these classic dishes. They were just as satisfying on a simple ham sandwich or as a vibrant garnish on a summer platter.

The process of making these pickles wasn't overly complicated, but it did require patience. It involved several steps of boiling and straining, a little bit of a wait, but the result was well worth the effort. The rhythmic boiling and the aroma of spices simmering on the stove always filled our kitchen with a comforting warmth, and the anticipation of those sweet and spicy pickles was almost as exciting as the final taste. I have fond memories of helping her in the kitchen, learning the secrets to her recipe and discovering the joys of preserving summer's bounty.

Over the years, I’ve made countless batches of these pickles, following in my grandmother's footsteps. It's more than just a recipe; it's a connection to family, to heritage, and to the simple pleasures of life. Each jar filled with these crunchy pickles is a tangible reminder of summer days spent in the sun, the laughter of family, and the warmth of a kitchen filled with the intoxicating aroma of simmering spices. It's a taste of home, no matter where life takes me.

Beyond their deliciousness, watermelon rind pickles offer a sustainable approach to cooking. It's a brilliant way to reduce food waste, ensuring that nothing goes to waste, a value that’s always been close to my heart. They are a testament to the resourceful nature of home cooks and the ability to create culinary treasures from seemingly humble ingredients.

So, if you’re looking for a unique and flavourful way to embrace the summer season, give Grandma's watermelon rind pickles a try. It's a journey of flavours, a tribute to tradition, and a delightful experience that will leave you wanting more. And the best part? You'll be enjoying a taste of summer, long after the watermelon season has passed.

Ingredients: (You can adjust quantities to suit your needs, but these proportions work well for me)

• Watermelon rinds (enough to yield about 4 cups of cut pieces)
• 2 cups sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 cinnamon sticks
• 8 cups water
• 1 1/4 cups apple cider vinegar
• 8 whole cloves
• Salt (amount as needed)

Remember to prepare the pickles at least three days before you plan to serve them. This allows for the flavours to meld and develop, resulting in a truly remarkable culinary experience. Enjoy!

Step-by-step

• Cut watermelon pulp from rind, leaving a thin layer of pink on rind (reserve pulp for another use).
• Cut green outer skin from rind; discard.
• Cut enough rind into 1 x 1/2-inch pieces to measure 4 cups.
• Combine 8 cups water and 2 tablespoons salt in a large pot; bring to a boil.
• Add rind pieces and boil until tender, about 5 minutes.
• Strain.
• Transfer rinds to a large metal bowl.
• Combine remaining 2 teaspoons salt, sugar and next 7 ingredients in a heavy large saucepan.
• Bring to a boil, stirring until sugar dissolves.
• Pour over watermelon rinds in bowl.
• Place a plate atop rinds to keep rinds submerged in pickling liquid.
• Cover and refrigerate at least 8 hours or overnight.
• Strain liquid from rinds into saucepan; bring to a boil.
• Pour over rinds.
• Cover and refrigerate overnight.
• Repeat straining and boiling of liquid and pour over rinds 1 more time.
• (Can be made 2 weeks ahead. Chill in covered jars.)