When you think of pickles, watermelon rind might not be the first thing that comes to mind, but these tangy, crunchy treats are a delicious way to use up a part of the fruit that often gets thrown away. Infused with a touch of baking soda, these watermelon rind pickles offer a delightful balance of sweet and sour, making them a perfect accompaniment to sandwiches, salads, or even as a stand-alone snack.
Ingredients:
- 4 cups of watermelon rind: Peeled and cut into 1-inch cubes. Be sure to remove the outer green skin and keep the white rind intact.
- 2 tablespoons of baking soda: This helps to soften the rinds and enhance their crunchiness.
- 1 cup of sugar: For the perfect balance of sweetness.
- 1 cup of apple cider vinegar: Adds the necessary tangy kick.
- 1 cup of water: For the brine.
- 1 tablespoon of salt: Enhances the flavor.
- 1 teaspoon of whole cloves: For a warm, spicy note.
- 1 cinnamon stick: Adds a subtle depth of flavor.
- Optional: 1 teaspoon of mustard seeds and 1 teaspoon of black peppercorns: For extra spice and flavor.
Method:
- Prepare the Watermelon Rinds:
- Start by thoroughly washing the watermelon rinds. Peel off the outer green skin and cut the white rind into 1-inch cubes.
- In a large bowl, mix the watermelon rinds with 2 tablespoons of baking soda and enough water to cover the rinds. Let them soak for about 4 hours. This process will help soften the rinds while maintaining their crispness.
- Rinse and Blanch the Rinds:
- After soaking, drain and rinse the watermelon rinds under cold water to remove the baking soda.
- In a large pot, bring water to a boil. Add the rinds and blanch them for about 5 minutes, just until they start to become tender.
- Drain the rinds and set them aside.
- Prepare the Pickling Brine:
- In the same pot, combine the sugar, apple cider vinegar, water, and salt. Stir the mixture over medium heat until the sugar and salt are fully dissolved.
- Add the whole cloves, cinnamon stick, and any optional spices (mustard seeds, black peppercorns) to the brine. Bring the mixture to a gentle boil.
- Pickle the Watermelon Rinds:
- Once the brine is ready, carefully add the blanched watermelon rinds to the pot. Lower the heat and let the mixture simmer for about 30 minutes, or until the rinds are translucent and tender.
- Remove the pot from the heat and let the pickles cool slightly.
- Jar and Store:
- Using a slotted spoon, transfer the watermelon rinds into sterilized glass jars. Pour the brine over the rinds, ensuring they are fully submerged.
- Seal the jars with lids and let them cool to room temperature before refrigerating.
- Marinate and Serve:
- Allow the pickles to marinate in the refrigerator for at least 24 hours before serving. The longer they sit, the more flavorful they will become.
- Serve these tangy pickles alongside sandwiches, in salads, or as a refreshing snack on their own.
Tips for Success:
- Sterilize the jars: Ensure your jars are properly sterilized before using them to prevent any contamination.
- Adjust the sweetness and spice: Feel free to adjust the amount of sugar and spices according to your taste. If you prefer a sweeter pickle, add more sugar; if you like it spicier, increase the amount of mustard seeds and peppercorns.
Conclusion:
Baking soda-infused watermelon rind pickles are a creative way to make the most of your watermelon and reduce food waste. These pickles are not only deliciously tangy and sweet but also provide a satisfying crunch. Whether you’re new to pickling or a seasoned pro, this recipe is sure to become a favorite in your kitchen.