Vintage Pickled Watermelon Rind
A delicious way to use up an otherwise unusable part of summer’s best fruit. Pickled watermelon rind is not only economical, it’s so tasty! I had never tried it before, so I couldn’t wait, and it tasted exactly like I hoped it would. Salty and sweet, this mouthwatering treat will be your new favorite way to elevate the average pickle. There are so many ways to enjoy them, and they are super easy to make.
I found this recipe in this vintage 1950 community cookbook from The Ladies Society Congressional Church in Springfield, South Dakota, so let me show you how I made it.
First, you’ll need to prep your watermelon rind. The easiest way I found is to cut off both ends so it can sit stably on your cutting board without rolling around, then slice off the rind, leaving as much of the red fruit behind as possible. Then, cut off all the outer skin. I used a sharp knife, but a veggie peeler works as well.
Cut the rind into whatever shape you prefer. I did small squares at first, then quickly realized how cute it would be in fun shapes using my mini cookie cutters, so I did a combination of shapes. I love how the stars came out.
Once that’s all prepped, it’s time to soak the rinds in salt water overnight. The recipe doesn’t say how much salt to use, so I used a handful, dissolved in about 8 cups of water for one watermelon. That might seem like a lot, but it’s the only salt we add, and we’ll be discarding the water after it soaks, so the only salt will be what the watermelon absorbs.
I used coarse ground sea salt, but there are other options, so check out the video I posted earlier about tips and tricks for the perfect pickle if you need help picking what salt to use.
Pour that over your rinds and store it in the fridge. The next day, drain and rinse your soaked rinds.
One thing I didn’t expect is the rinds to shrink by at least a quarter. Of course, I should have realized that, since soaking in salt water will dehydrate the rind, it just never occurred to me. So, be prepared to have quite a bit less volume after the salt soak. They will shrink even more in the next phase, as well, so in the end they will be about half the volume you start with fresh. Not a big deal, just something to account for since, after finishing, I wish I had peeled two watermelons instead of one, especially with the amount of brine the recipe makes.
So, now that the rind is soaked, it’s ready to pickle. Grab a pot that is safe to boil acidic solutions in, like enameled cast iron. For more on why it’s important to use the right kind of pot, I posted a video that talks about the best tools for pickle making, so check it out if you’re curious.
Now add brown sugar and vinegar. I used apple cider vinegar, because I think it’s the best for flavor with this recipe, but white vinegar works just fine. Usually white vinegar is used in pickle recipes to avoid changing the color of the pickle, but since we’re using brown sugar, the color is already going to be dark, so I think flavor is more important than this case.
Now add your spices. The recipe does not say exactly how much to use, but I used two cinnamon sticks, and about half a teaspoon whole cloves. It also recommends tying the spices in sacks, so you can remove them before you transfer it to a jar, but I just left my loose, and poured them right into the jar, and I think it came out great. Totally up to you which method you prefer.
Now add your drained watermelon rinds, and bring that to a boil, simmering for 15 to 20 minutes. Now it’s time to transfer them to a sterilized jar. Seal it up, and let it cool to room temp before placing it in the fridge for long-term storage. The pickles are ready to enjoy almost right away, but they just get better as they marinate, so they are best enjoy the next day.
They are absolutely delicious enjoyed on their own, but one of my favorite summer recipes is a watermelon feta salad, so my favorite way of enjoying these is an appetizer that is a sort of deconstructed watermelon feta salad.
You can use the fruit of the watermelon, cut into balls, been sliced in half. Scoop out a tiny bit of the inside of the watermelon ball and place a piece of feta inside. Top that with a fresh mint leaf, and skewer everything on a toothpick with a watermelon rind pickle. It’s a delicious, fresh summery appetizer that you’ll crave your round.
I’m so grateful Mrs. Boschma shared her recipe in her communities cookbook so I can appreciate it almost 75 years later. I hope you enjoy it enough that it encourages you to save more of these vintage spiral bound community cookbooks, and cook more old recipes.
KITCHENWARE USED IN THIS RECIPE
VINTAGE PYREX
Amish Butterprint from the 1950’s
Other Recipes in this Series
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Fried Pickle Recipe
The most craveable snack there is.
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Vintage Pickled Beet Recipe
A healthy and beautiful snack for topping all sorts of dishes. These gems will be your new favorite pickle alternative!
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Vintage Bread and Butter Pickle Recipe
The ultimate sandwich pickle packed with sweet, salty, tangy deliciousness.
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Vintage Sweet Dill Pickle Recipe
Irresistibly zesty, perfectly crunchy, and with a touch of sweetness. These Sweet Dill Pickles will make your mouth water!
