flipWatermelon Rind Pickle
Watermelon Rind Pickle
Why this dish? Domestic economy raised to an art: in the South, the watermelon rind was not thrown away but turned into a translucent preserve for winter. This “waste nothing” ingenuity resonates with the spirit of Beulah Henry, an inventor of practical objects who hated waste and loved improving daily life.
The white part of the watermelon rind, long candied in a spiced vinegar syrup with cinnamon and clove, until translucent and tender. Crunchy, tangy, sweet: the perfect counterpoint to the supper meats.
Never throw away the rind, that's what my grandmother taught me, and that's what I tell you. You peel off the green skin, keep only the white flesh, and leave it overnight in salted water so it stays firm. Then you candy it gently in sweetened vinegar, with a cinnamon stick and a few cloves, until it becomes clear like frosted glass. Stored in jars on the cellar shelf, it will delight you all winter — economy has always been my most faithful companion.
- •White watermelon rind — from one large watermelon (base to candy)
- •Apple cider vinegar — a pint (acidity and preservation)
- •Sugar — generously (syrup)
- •Cinnamon stick, cloves — to taste (spices)
- •Salt — for brine (firms the rind)
- •Lemon — a few slices (freshness)
Watermelon Rind Pickle
The white part of the watermelon rind, long candied in a spiced vinegar syrup with cinnamon and clove, until translucent and tender. Crunchy, tangy, sweet: the perfect counterpoint to the supper meats.
Why this dish? Domestic economy raised to an art: in the South, the watermelon rind was not thrown away but turned into a translucent preserve for winter. This “waste nothing” ingenuity resonates with the spirit of Beulah Henry, an inventor of practical objects who hated waste and loved improving daily life.
Never throw away the rind, that's what my grandmother taught me, and that's what I tell you. You peel off the green skin, keep only the white flesh, and leave it overnight in salted water so it stays firm. Then you candy it gently in sweetened vinegar, with a cinnamon stick and a few cloves, until it becomes clear like frosted glass. Stored in jars on the cellar shelf, it will delight you all winter — economy has always been my most faithful companion.
Ingredients (period version)
- White watermelon rind — from one large watermelon (base to candy)
- Apple cider vinegar — a pint (acidity and preservation)
- Sugar — generously (syrup)
- Cinnamon stick, cloves — to taste (spices)
- Salt — for brine (firms the rind)
- Lemon — a few slices (freshness)
Ingredients
- Watermelon rind (white part) — 1 kg trimmed (base)
- Apple cider vinegar — 500 ml (acidity)
- Sugar — 600 g (candying syrup)
- Water — 250 ml (syrup)
- Cinnamon stick — 1 (spice)
- Cloves — 6 (spice)
- Salt — 2 tbsp (brine) (texture)
- Lemon — 1, sliced (flavor)
Method
- Trim the rind: remove all green skin and pink flesh, keep only the white. Cut into 2 cm cubes.
- Soak overnight in salted water, rinse, then cook in simmering water for 10 minutes until cubes are tender but firm. Drain.
- Prepare the syrup: bring vinegar, water, sugar, cinnamon, cloves, and lemon slices to a boil.
- Add the cubes and candy over low heat for 45 minutes, until translucent.
- Pack into sterilized jars with the syrup, seal, and let rest at least one week before tasting.
How it was made : Watermelon rind pickle appears in American cookbooks since the mid-19th century. Before refrigeration, candying with sugar and vinegar allowed vegetables to be kept for months on cellar or pantry shelves. It was an autumn task, made in large quantities and given as gifts.
The contemporary twist : Serve these translucent cubes on toothpicks on a board of aged cheeses: Southern sweet-and-sour meets contemporary aperitif.
Sources : Mrs. S. R. Dull, Southern Cooking, 1928 · Eliza Leslie, Directions for Cookery, 1840 (pickle recipes)
Beulah Henry · Charactorium
