Dill Watermelon Rind Refrigerator PicklesPosted: August 30, 2015
This is the second recipe I made with the rind I had from the Bradford watermelon I got a week or so ago. I wrote a little bit about the Bradford watermelon here. Bradford watermelons have a rind that is perfect for pickling because it is a bit thicker than what you find on most readily available watermelons.
Typically, at least in the South, watermelon rind pickles are sweet and seasoned with spices such as cinnamon and cloves. I’m not a big fan of sweet pickles, so I wanted to try making them as I would cucumber pickles, savory with dill. I loved the way they turned out.
Dill Watermelon Rind Refrigerator Pickles
watermelon rind from 1/4 to 1/2 a watermelon (depending on size)
1 1/2 cups vinegar
1 1/2 cups water
1 tablespoon kosher salt
3 garlic cloves, peeled
dill seed and/or dill weed
3 pint-sized Mason jars, sterilized
Cut the watermelon rind into strips about 1-inch wide. Cut off the outer green skin. Next cut off any remaining pink/red flesh. Cut the rind into 1-inch pieces. You want about 5 cups of watermelon rind chunks.
Bring the vinegar, water, and salt to a boil in a large saucepan. Add the watermelon rind chunks and cook 1 minute. Cool slightly.
Add one clove of garlic, 1/4 teaspoon black peppercorns, 1/4 teaspoon dill seed, and 1/4 teaspoon dill weed (or 1/2 teaspoon of just dill seed or just dill weed) to each of the 3 Mason jars. Divide the watermelon rind chunks and brine between the jars. Make sure the watermelon rind chunks are submerged in the brine. Wipe the rim of the jars with a paper towel and screw on the lids. Place in the refrigerator. Wait at least 1 week before eating.