Ingredients with Measurements:
- 4 cups watermelon rind, peeled and cut into 1-inch cubes
- 1 cup white vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 cinnamon stick
- 1 bay leaf
Special Equipment Needed:
- Large pot
- Mason jars with lids
Step-by-Step Instructions:
1. In a large pot, combine the vinegar, water, sugar, salt, cloves, allspice, cinnamon stick, and bay leaf. Bring to a boil over high heat, stirring until the sugar has dissolved.
2. Add the watermelon rind to the pot and reduce the heat to low. Simmer for 10-15 minutes, or until the rind is tender but still slightly firm.
3. Remove the pot from the heat and let it cool for 10 minutes.
4. Using a slotted spoon, transfer the watermelon rind to mason jars, packing it tightly.
5. Pour the pickling liquid over the watermelon rind, filling the jars to the top.
6. Seal the jars tightly with the lids and refrigerate for at least 24 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- Makes 2-3 mason jars
Nutritional information:
- Calories: 120
- Fat: 0g
- Carbohydrates: 31g
- Protein: 0g
- Sodium: 390mg
- Sugar: 29g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar
- Brown sugar can be used instead of granulated sugar
- Ground cloves and allspice can be used instead of whole spices
Variations:
- Add sliced jalapeƱos for a spicy kick
- Use honey instead of sugar for a sweeter taste
- Add sliced ginger for a more complex flavor
Tips and Tricks:
- Use a vegetable peeler to remove the tough outer layer of the watermelon rind before cutting it into cubes
- Make sure to pack the watermelon rind tightly into the jars to ensure maximum pickling
- The longer the watermelon rind sits in the pickling liquid, the more flavorful it will become
Storage Instructions:
- Store the pickled watermelon rind in the refrigerator for up to 2 months
Reheating Instructions:
- Serve the pickled watermelon rind cold
Presentation Ideas:
- Serve the pickled watermelon rind as a side dish to grilled meats or sandwiches
- Use it as a topping for salads or tacos
Garnishes:
- Sprinkle with chopped fresh herbs, such as cilantro or parsley
Pairings:
- Serve with grilled chicken or pork
- Pair with a crisp white wine or a light beer
Suggested Side Dishes:
- Grilled corn on the cob
- Coleslaw
- Potato salad
Troubleshooting Advice:
- If the pickling liquid is too sweet, add more vinegar to balance it out
- If the watermelon rind is too tough, simmer it for a few more minutes until it is tender
Food Safety Advice:
- Make sure to use clean, sterilized mason jars to prevent contamination
- Store the pickled watermelon rind in the refrigerator to prevent spoilage
Food History:
- Pickled watermelon rind has been a popular Southern dish for generations, dating back to the 19th century when people would use every part of the watermelon to avoid waste.
Flavor Profiles:
- Sweet, tangy, and slightly spicy
Serving Suggestions:
- Serve as a side dish or condiment with grilled meats or sandwiches
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