Pickled Watermelon and Watermelon Rind
This is a great way to have some fruit mixed in with your pickled vegetables. The pickling liquid is also delicious. I use the liquid in marinades for meat, salad dressings or sauce, and even cocktails! I do pickled rind and pickled watermelon at the same time to maximize the use of the fruit. I start with a huge wedge of melon (because you will nibble, and so will everyone else as they see you making this) and cut the cubes. Cut the rind (not the skin) into small pieces once you have removed the flesh.
Equipment
- 1 Small Saucepan For preparing the pickling liquid.
- 1 Cutting Board For processing watermelon and rind, and crushing spices.
- 1 Sturdy Pan or Mortar and Pestle Essential for lightly crushing whole spices to release aromatics.
- 1 Quart-size Jar For pickling watermelon cubes.
- 1 Pint-size Jar For pickling watermelon rind pieces.
Ingredients
Main
- 2 cups red wine vinegar
- 1 cup granulated sugar
- 2 tablespoons kosher salt
- 2 teaspoons whole coriander seeds
- 2 teaspoons whole black peppercorns
- 3 cups 1-inch watermelon cubes
- 2 cups small pieces peeled watermelon rind
Instructions
- In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.
- Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.
- Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.
Notes
The key to this vibrant pickle is the balance of sweet, sour, and salty in the brine, enhanced by freshly crushed spices. Lightly crushing the coriander and peppercorns releases their aromatic oils, intensifying the flavor without making the brine gritty. Don't overcrush them into a powder. The pickling liquid is incredibly versatile; save it for marinades, dressings, or even unique cocktails. Ensure the watermelon and rind are fully submerged to pickle evenly. For best results, allow ample chilling time, ideally 24 hours or more, for the flavors to fully meld. This recipe is a fantastic way to utilize the entire watermelon, minimizing waste and maximizing flavor.