How to Pickle and Can Watermelon Rinds
The bulk of the powerful nutrients in watermelon are found in the rind. This may seem like an unappetizing way to get vitamins and minerals, but the rind can actually be turned into a delicious snack in a few easy steps. Doing so gives you access to a fast and easy nutritional boost without having to keep a supply of bulky, heavy watermelons that may not be available during a crisis. Take a look at the following recipe and see how you can build up a long-lasting supply today.
Required Items
Rind from two medium to large watermelons
8 cups of cool water
6 cups of sugar
1 cup of canning or pickling salt
4 cups of white vinegar
2-3 cinnamon sticks that are broken in half
Preparing the Rind
The first step is to remove the outer green skin from the rind. Peel away with a good peeler until the meat beneath is exposed. Cut away any remnants of watermelon from the inside as well. The end result should be clean strips of rind that are nothing but the “meat”. Cut the rind into strips that are about 2 inches long and an inch wide.
Place some pieces of rind in a large bowl or stockpot in a single layer. Sprinkle a generous amount of salt on top. Layer and salt again, and repeat until all of the rind has been used up. Fill the pot or bowl with 4 cups of water. Take the lid or a large plate, turn it upside down and place it atop the rind. It’s okay that the rind sticks above the top. Fill a few quart canning jars with water and place them atop the cover. This will weigh it down and help to compress the rind as it shrinks during the fermentation process. Cover the entire pot and lid with a large towel or plastic wrap and place in the refrigerator for at least 8 hours.
The Next Day
Take the pot, uncover it, and strain the liquid and debris through a large colander over the sink. Rinse and drain a couple of times until as much of the salt as possible has been removed. Put the rind in a large saucepan along with 4 cups of water and bring to a boil. Let the rind cook for around 10 minutes after the water starts boiling. You may need more or less time depending on the thickness of the rind, but the aim is to have the rind tender when poked with a fork. Drain the water and set the rind aside as you perform the next step.
Place the cinnamon, sugar and vinegar into a saucepan and bring to a boil as well. Reduce heat and let cook for 5 minutes or until the sugar has completely dissolved. Stir frequently to prevent scorching. The cinnamon will also infuse into the mixture during cooking. Remove from heat.
Add the rind and place back on the burner over low heat that is high enough to produce a gentle boil. Let cook for an hour and stir occasionally to ensure the rind is evenly saturated. The rind is finished once it develops a translucent appearance. Remove from heat and take out and discard the cinnamon sticks.
Prepare your water bath canner and jars. Make sure that you heat the jars, but do not bring the water to a boiling temperature. Warm jars are necessary to prevent cracking once you pack the hot rind and water inside. Pack the rind into each jar until ½ inch of headspace remains. Fill each jar with the liquid you just boiled the rind in until it also reaches ½ inch from the top. Take the handle from a spatula or jiggle the jars to remove any air bubbles. Wipe down the rims with a damp towel before attaching the lid assemblies.
Process the jars in the water bath canner for 10 minutes, but make sure that you modify processing time based on your altitude. When finished, remove the jars from the canner and allow to cool at room temperature. Check the seals to ensure that they are intact before labeling and dating them. Store in a cool and dry place and make sure to rotate out old stock in order to minimize waste and ensure that you are always eating a fresh product.
You can also experiment with other dry seasonings if cinnamon is not to your liking. However, you should avoid using syrup or sugar if possible. If you want a sweeter rind, simply use sweetener when ready to eat. Try this out for yourself and see how this simple process can give you access to a supply of tasty and nutritious watermelon rinds for months to come.
