Pickled watermelon rind is a summertime delicacy in the South.
During the summertime, there’s one combination that divides Southerners into two distinct camps:watermelon and salt.
There are the Southerners who swear by salting their watermelon, and those who can’t stand the thought.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make pickled watermelon rind, and ensure no part of a prized melon goes to waste.
What Does Pickled Watermelon Rind Taste Like?
Ingredients
1small (about 4 lb.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cut watermelon:
Cut watermelon in half lengthwise, then cut in half crosswise.
Cut each quarter into 1/2-inch-wide strips.
(Reserve removed watermelon flesh for another use.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Boil watermelon rind:
Place rind and salt in a medium pot.
Add water to cover by 1 inch.
Bring to a boil over high; boil until rind is tender, about 3 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Drain; set aside until cool enough to handle, about 5 minutes.
Divide rind evenly among 2 sterilized 1-pint jars.
Boil, stirring often, until sugar dissolves, about 3 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Pour over rind in jars; let cool to room temperature, about 1 hour.
Seal and refrigerate at least 24 hours or up to 2 weeks.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
