How To Make Old Fashioned Cardamom-Spiced Pickled Watermelon Rind
The delicious sweet and spicy watermelon rind pickles are the perfect refreshing condiment. Serve them as a summery snack or with a meal. They are simply delectable. Makes 9-10 cups (3 quart jars)
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Ingredients
- 9 cups of cubed watermelon rind peeled
- 4 cups of water
- 2 tbsp of salt
- 5 cups of sugar
- 1 cup of apple cider vinegar
- 1 cup of white wine vinegar
- 1 spice bag with whole spices 1 tbsp whole cloves, 1 tbsp whole cardamom pods, 1 crushed cinnamon stick, 1 heaping tsp whole fennel seeds, wrapped in cheesecloth and tied
- Juice from one lemon or lime optional
Instructions
- Cut away the green peel from the watermelon rind (or use a vegetable peeler), leaving the white flesh part intact. Cut the rind into small, uniform cubes, totaling around 9 cups. Place the cubes in a large bowl and cover them with 4 cups of water mixed with 2 tablespoons of salt. Let this sit in the refrigerator overnight. This step softens the rind, preparing it for the pickling process.
- The next day, drain and rinse the watermelon rind and transfer it to a large pot. Add enough water to cover the rind by a couple of inches. Cover the pot and cook the rind on low heat for approximately 2 hours, or until it becomes tender and translucent.
- While the rind is cooking, prepare the pickling liquid. In a separate pot, combine 5 cups of sugar, 1 cup of apple cider vinegar, and 1 cup of white wine vinegar. Add the spice bag containing whole cloves, cardamom pods, one crushed cinnamon stick, and fennel seeds. If desired, squeeze in the juice from one lemon or lime to add a citrusy zing. Cook the mixture for about five minutes until the sugar is completely dissolved, infusing the liquid with aromatic spices.
- Once the rind is tender, drain it and add the pickling liquid to it. Allow the rind to simmer in the pickling liquid on low heat for 45-60 minutes, or until the rind becomes transparent and reaches the desired texture. This slow cooking process allows the flavors to meld together, creating a harmonious blend of sweet and tangy goodness.
- After the pickling process is complete, remove the spice bag from the pot, allowing the flavors to shine through without overpowering the delicate sweetness of the watermelon rind. Let the watermelon pickles come to room temperature and ladle them into glass jars. Pour over the liquid to submerge the rind.
- Storage: Your cardamom-spiced pickled watermelon rind is now ready to be enjoyed! This recipe yields approximately 9-10 cups of pickled rind, perfect for sharing with loved ones or savoring on your own. Store any leftovers in the refrigerator, where they will stay fresh for up to one month.