Save the season
Sweet Watermelon Rind Pickle
The Southern thrift classic that turns the rind headed for the compost into spiced sweet-sour pickles, canned for the winter pantry.
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Ingredients
one batchFrom the garden
- 4 lb watermelon rind, green skin and pink flesh trimmed off, cut into 1-inch pieces · the trimmed white layer from roughly one large melon
From the pantry
- 8 cups sugar · candies the rind clear and thickens the syrup
- 4 cups distilled white vinegar (5%) · carries the acidity that makes the jars safe; do not dilute it
- ½ cup canning or pickling salt · for the overnight soak; nearly all of it rinses away
- 2 tbsp whole pickling spice · tied in a square of cheesecloth so the syrup stays clear
- 1 lemon, sliced thin, seeds flicked out