flipWatermelon Rind Pickles
Watermelon Rind Pickles
Why this dish? Nothing was thrown away in the poor Southern kitchens where Ailey grew up. Watermelon, a Texas summer fruit, gave its flesh for dessert and its rind — which elsewhere would be discarded — became a sweet-sour preserve that lasted through winter.
The white part of the watermelon rind, peeled of its green skin, candied in a spiced vinegar syrup until translucent, crunchy, and sweet-sour. Kept in a jar, you pick a piece to brighten rich dishes.
You think we threw away the watermelon rind? Never in life, my child. At home, every bit was used. We peeled off the green, kept the white, and candied it in sweet vinegar with a little cinnamon and clove. Put up in jars, it lasted until winter, and one crunchy piece could wake up a whole plate of fatty food. That was our way of making summer last through the cold.
- •Watermelon rind (white part) — from one watermelon (main ingredient)
- •Vinegar — enough (preservation and acidity)
- •Sugar — generous parts (sweet-sour syrup)
- •Cinnamon, cloves — a few (spices)
- •Salt — for soaking (firm the rind)
Watermelon Rind Pickles
The white part of the watermelon rind, peeled of its green skin, candied in a spiced vinegar syrup until translucent, crunchy, and sweet-sour. Kept in a jar, you pick a piece to brighten rich dishes.
Why this dish? Nothing was thrown away in the poor Southern kitchens where Ailey grew up. Watermelon, a Texas summer fruit, gave its flesh for dessert and its rind — which elsewhere would be discarded — became a sweet-sour preserve that lasted through winter.
You think we threw away the watermelon rind? Never in life, my child. At home, every bit was used. We peeled off the green, kept the white, and candied it in sweet vinegar with a little cinnamon and clove. Put up in jars, it lasted until winter, and one crunchy piece could wake up a whole plate of fatty food. That was our way of making summer last through the cold.
Ingredients (period version)
- Watermelon rind (white part) — from one watermelon (main ingredient)
- Vinegar — enough (preservation and acidity)
- Sugar — generous parts (sweet-sour syrup)
- Cinnamon, cloves — a few (spices)
- Salt — for soaking (firm the rind)
Ingredients
- Watermelon rind (trimmed, no green or pink) — 600 g cubed (main ingredient)
- White or cider vinegar — 300 ml (preservation and acidity)
- Sugar — 300 g (syrup)
- Water — 150 ml (syrup)
- Cinnamon stick — 1 (spice)
- Cloves — 4 (spice)
- Salt — 2 tbsp (soaking)
Method
- Cut rind into cubes, removing all green skin and pink flesh. Soak overnight in salted water.
- Rinse, then cook cubes in simmering water until tender but still firm. Drain.
- Bring vinegar, water, sugar, and spices to a boil.
- Add cubes to the syrup and simmer 30-40 minutes until translucent.
- Pack into sterilized jars with syrup, seal, and let cool.
- Store in the fridge; let mature a few days before eating.
How it was made : Sweet vinegar pickling allowed Southern families to get through winter without waste. Watermelon rind pickles are a documented classic of African American and Southern household economy, where every part of the food found a use.
The contemporary twist : Spear a translucent cube on a toothpick with a piece of fresh cheese: a sweet-sour bite that pops at an aperitif.
Sources : Jessica B. Harris, High on the Hog: A Culinary Journey from Africa to America, 2011 · Adrian Miller, Soul Food: The Surprising Story of an American Cuisine, 2013
Alvin Ailey · Charactorium
