Watermelons are sweet and nutritious and can be highly beneficial to the body. However, a lot of people toss watermelon rinds in the garbage, not knowing that they can actually put them to use.
There’s however a delicious way to snack on those rinds, and it’s nothing new. They can be used to make watermelon rind pickles. There are a number of hints available as to why and how watermelon rind pickles can be put to use.
Considering one-third of the world’s food is wasted in the present day, we need to start thinking about good ways to not only prevent food wastage but how to also put foods to good use.
You shouldn’t be put off by the idea of a pickled fruit. If you take a bite blindfolded, you might never guess it’s not a traditional cucumber pickle. The watermelon’s rind doesn’t carry any of the sweetness or pithiness you’d associate with a watermelon rather, it’s neutral in flavour with a little more crunch than a cucumber.
So how do you make watermelon rind pickles? It is much simpler than you can imagine. After scooping the red flesh from the watermelon’s insides and eating it the way you deem fit, you simply peel away the green skin from the outer rind.
Then you chop up the white rind, leaving just a hint of pink, and parboil it in water until it begins to soften. Then it all takes a dunk in a sweet pickling brine, and it’s ready to eat with a chunk of sharp cheddar.
The full recipe for this tasty meal is as follows:
Fill 3 8-ounce jars
Rind from 1 pound of watermelon
2 tablespoons salt
1 cup cider vinegar (white wine vinegar will also work in a pinch)
1 cup sugar
1 cup water
1 1/2 tablespoons pickling spice
Scoop out the flesh from the watermelon and reserve for eating. Peel the green skin off the watermelon rind with a sharp vegetable peeler.
Cut white rind into spears that are about 1/2” wide and 2” long.
Allow a medium saucepan full of water to boil. Add 1 tablespoon salt. Boil the watermelon rinds for about 4 minutes, until they just begin to turn translucent and become soft when stabbed with a fork. Drain and let cool for handling.
In a medium saucepan (it can be the same one you used for the watermelon), combine the vinegar, sugar, water and pickling spices. Bring to a boil, until the sugar has dissolved.
Place the cooled rinds in their pickling jars, tightly packed. Carefully pour the pickling liquid into each jar, until the liquid nearly reaches the top. Screw the top on your jars and refrigerate for up to 2 weeks. Your pickles can be eaten after just a few hours.