Before you throw away those watermelon rinds, check out this delicious way to use them!
Have you ever tried a food one time, years ago, and long forgotten about it? That’s what happened to me with watermelon rind pickles. This was something I vaguely remember having when I was young, which was quite some time ago. It’s also a dish I never would have thought about now because I haven’t really been able to eat any melon since I was pregnant with my first child. Strange, right? Melon makes me burp all day. My other weird food is cucumber—and I can only have that in sushi or tzatziki—or face the same situation.
Has anyone else had this happen to them after pregnancy? So, I typically stay as far away from any melon as I can, which is very sad, because I love all types of melon. However, I recently had the opportunity to try these watermelon pickles at a party. I was hesitant, so I began with one small bite. No issues! I tried another and waited. Nothing! Since I didn’t want any issues, I stopped there, but took a few pieces home to experiment with over the next two days. Hooray! The pickling worked! I finally have a way to enjoy some form of watermelon again.
Now that you know my watermelon story, let’s talk about this amazing recipe. It’s nothing like the pickles you get in a jar, or those you make at home. These pickles have the most interesting taste as it’s a mashup of vinegary, sweet, and spicy—but not the spicy you get from hot sauce or red pepper. This is the spice you get from ginger and cloves. It almost tickles your tongue in a way you never expected.
The other primary difference I noticed between making these and pickles is that cucumbers don’t need to be boiled before adding them to the vinegar mixture, whereas watermelon rinds do. Just remember to remove the outer peel from the rind before boiling.
What is the history of watermelon rind pickles?
I was curious about where watermelon rind pickles came from, since it seems like a strange idea. It turns out that, like with the origins of many recipes, there are conflicting sources credited. The first credit goes to Amelia Simmons’ American Cookery. This 1796 book was the first cookbook published in the United States. However, having found a university website that published the entire second edition of the book from 1798, I can say that while there is a recipe “to pickle or make Mangoes of Melons,” it is nothing like this recipe at all. But I must say this is one of the most interesting cookbooks I have ever seen, written by and for a “poor, solitary orphan,” and I highly recommend checking it out.
Other records of similar recipes are attributed to a 1859 handwritten recipe from the Lillian Dodd Collection in the State Archives of North Carolina, as well as other similar handwritten versions from the 1860s. An 1881 cookbook by Abby Fisher, What Mrs. Fisher Knows About Old Southern Cooking, also includes a recipe for preserving these rinds by boiling in a sugar and vinegar mixture. This book is also one of the earliest African American cookbooks (but not the first) and includes recipes that use a sustainable approach to kitchen scraps. In this version of the recipe, the white parts of the rind are covered in salt for at least one week before pickling, but can be kept from year to year. As with Simmons’ book, you can find the transcripts of this one online, as well, and again, it is an interesting read.
How do I store leftovers?
Once refrigerated, watermelon rind pickles will keep for at least 3 weeks. Keep them tightly sealed, and discard if they show signs of discoloration or mold, or if the texture changes and becomes unappealing.
Serving suggestions
Since you need the rinds to make watermelon rind pickles, I thought I’d give you a few ways to use the actual watermelon. You can begin with a delicious Watermelon Fruit Salad or Watermelon Salad. For a refreshing beverage, try a Watermelon Sangria, Watermelon Slushie, Watermelon Margarita, or Watermelon Smoothie. After making these recipes, you will have plenty of rinds to pickle.
Ingredients
- 3 cups watermelon rind peeled and cut into 1.5-inch pieces
- Water as needed (for boiling the rind)
- 1 tablespoon coarse salt
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water for the syrup
- 2/3 cup granulated sugar
- 2 cinnamon sticks
- 1 thin slice fresh ginger root
- 1 teaspoon whole cloves
- 3/4 teaspoon black peppercorns
Instructions
- In a medium saucepan, cover the watermelon rind with water. Add coarse salt and boil. Cook the rind pieces for 5 to 7 minutes until tender. Drain and set aside.
- In another saucepan, mix 1 1/2 cups white vinegar, 1 1/2 cups water, granulated sugar, cinnamon sticks, ginger slice, whole cloves, and black peppercorns. Bring to a boil while stirring until the sugar dissolves.
- Pack the hot, drained rind into sterilized jars, then ladle the hot syrup over the rind, leaving about 1/2-inch headspace. Wipe the rims, seal with lids, and let cool to room temperature before refrigerating for at least 24 hours.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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