When I was growing up in the south, we used to visit our cousins in Alabama and when we ate watermelon, we threw it into the pasture for the cows to eat. I actually never heard of watermelon rind pickles until I was a grown woman. It appears to be a southern thing.
Last week we got a nice small watermelon and I decided I wanted to try to make the pickles. But it meant soaking them in brine over night and patience is not one of my virtues so I started poking around for other recipes for the rind.
The Chinese and Japanese use them quite a bit and like them very crunchy. Since I love foods from both cultures, I headed in the direction on Google searching for the right recipe. In my travels, I discovered one for Chutney – which I love almost as much as Oriental cuisine.
This is the recipe I found and except for adding a bit more heat – in the form of more pepper corns and some little green chilies from my garden, I pretty much followed it to the T.
Watermelon Rind Chutney
- 5 cups watermelon rind, tough green skin removed and cut into small pieces – or grated.
- 1 cup Coconut Sugar. (I used plain sugar)
- ½ cup Apple Cider Vinegar. (I used plain white vinegar)
- 2 inch ginger, minced or grated.
- 4 cloves garlic, minced or grated. (I used 6 cloves – there are vampires you know)
- ½ serrano pepper, remove seeds, minced. (I used two small ones from my garden)
- ½ tsp Fine Sea Salt.
- This wasn’t in the recipe, but I added a tablespoon of peppercorns.
Put all the ingredients together, bring to a boil, reduce heat and cook until the rinds are soft – about 2 to 3 hours.
Put up in jars and can, or keep in the refrigerator for several weeks. The jar I put in the fridge didn’t make it to one week. Just ‘sayin.
Recipe source: http://myheartbeets.com/watermelon-rind-chutney/