Watermelon Pickles
Watermelon Pickles
Watermelon Pickles
Watermelon Pickles

Watermelon Pickles

David Venable

These watermelon pickles are sure to be a hit at summertime picnics and parties.

Ingredients

  • 2-1/2 cups watermelon rind, prepared per below
  • 1-1/2 cups Tropical Punch Kool-Aid, prepared per package directions
  • 2 fresh ginger slices, 1/4 inch thick
  • 4 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1 tsp allspice berries

Directions

Prepare the watermelon rind before cutting into pieces and pickling. Wash and dry the watermelon thoroughly. Use a vegetable peeler to remove all of the outer (green) skin.
Using a sharp knife, cut off the top and bottom of the watermelon. Cut the watermelon into quarters and lay them rind-side down. Cut away the rind, leaving about 1/2 inch of the flesh attached.
Flip the rind slices, flesh-side down. Cut them in half lengthwise, then into 1/4 inch–1/2 inch horizontal slices. Next, cut into 1 inch pieces.
To pickle, bring all the ingredients, except the watermelon rind, to a boil in a medium-size stockpot.
In a separate container, pour the hot liquid over the watermelon rind, making sure the rind is completely submerged. Allow it to cool to room temperature.
Cover the container and transfer it to the refrigerator. Store for up to 1 month.

Cook's Notes

This is a quick pickle recipe. You can prepare it following a traditional canning method for a longer shelf life.

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