Bread & Butter Watermelon Rind Pickles

PHOTO BY MICHAEL PIAZZA/STYLED BY RACHEL CALDWELL

People have been pickling things for centuries but here’s a fresh take on fermentation from Edible Boston’s Summer 2019 issue: watermelon rind pickles. The next time you’re at the grocery store or farmer’s market, grab a Sugar Baby or Pixie watermelon — both are on the small side and will suit your purposes perfectly. Do what you will with the watermelon flesh (cut it into cubes for a tasty salad or blend it into something delicious), then put your pickling skills to use with the remaining rind in this no-waste recipe. The end result is equal parts sweet & savory, thanks to both white wine vinegar and brown sugar among other potent ingredients.

Want to see how this whole pickling thing works before committing to do it yourself? Meet the recipe creators in person (and come with your questions) on Thursday, August 22nd at Brothers Marketplace in Duxbury for a 5-minute drop-in demo. All the details right this way.

Details

Yields: 1 pint

Ingredients

  • 2 cups watermelon rind, peeled of green skin and red flesh
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 cloves star anise
  • 1 1/2 teaspoons mustard seeds
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon whole cloves
  • 1 teaspoon turmeric

Directions

  1. In a small saucepan, combine all ingredients. Bring to a boil and simmer for 5 minutes.
  2. Remove from the heat and let cool. Pour into a lidded pint jar and store in the refrigerator for up to 4 weeks.

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