Рецепт Spicy Watermelon Rind Pickles
When we first moved to Georgia, we did the normal touristy thing by going into Atlanta and spending the day visiting the World of Coke and Centennial Olympic Park. We wandered around looking for somewhere to eat, and ended up at Pitty Pat’s Porch, a touristy place that I was a little doubtful about when we first walked in. Luckily, it wasn’t too busy, our waitress was super sweet, and the food was classic Southern fair – greens, black eyed peas, grits, and fried green tomatoes. (Here are the Yelp reviews.) Instead, if you’re visiting the World of Coke, the Georgia Aquarium, or Centennial Olympic Park, head over to Legal Seafood, which is walking distance from the aquarium. They have a terrific gluten free menu, a terrific staff, a gorgeous bar, and great views of the city.
One thing that stood out were the watermelon rind pickles. I love sweet pickles and had no idea you could pickle watermelon rinds – something you’d normally throw out! I went back to the salad bar for several helpings of watermelon rind pickles, and vowed that I would make them some day. Since then I’ve seen jarred watermelon pickles, but haven’t had them in any other local restaurants. With pickling being so trendy, I’m rather surprised.
Making watermelon rind pickles is a great way to preserve summer. But now that we can get watermelons year round from Mexico and South America, you can make watermelon rind pickles year round, too. Chop up the pickles to make relish for burgers, hot dogs, and egg salad sandwiches. Or turn them into a chutney for grilled chicken and Crock Pot Ham with Gluten Free Beer and Chutney Glaze.
Making Spicy Watermelon Rind Pickles
Since discovering watermelon rind pickles, I’ve found many recipes including some that feature spicy ingredients like peppers, cloves, ginger, and peppercorns. Pink peppercorns are in several of the recipes I came across including the one featured by the National Watermelon Promotion Board at watermelon.org.
If you are allergic to nuts or have a nut allergic child, you should avoid pink peppercorns. Pink peppercorns are related to cashews and pistachios and can cause an anaphylactic reaction in those who are allergic to these nuts. You can read a synopsis of the paper, A Rare Case of Food-induced Anaphylaxis to Pink Peppercorns, here. Since my daughter has a nut allergy, I only used black peppercorns.
When peeling watermelon, I found that it’s easiest to do it before cutting up the melon. Also, you may find that your vegetable peeler won’t work depending on how it’s shaped, the length of the blade, and how big your watermelon is. The swivel peeler I prefer using for carrots didn’t work at all. Luckily, I the Y-shaped vegetable peeler I found in the back of a drawer worked out great.
Of all the methods out there for making watermelon rind pickles, the National Watermelon Promotion Board’s was the easiest to follow. However, I simplified it even further. They also used a lot more sugar in their watermelon rind pickle recipe. I followed their method and recipe exactly the first time and had problems with the sugar crystalizing in the refrigerator. I felt using less sugar, cooling it on the counter top, and then placing it refrigerator prevented that.
Finally, when handling habanero peppers, be careful not to touch the seeds, and make sure wash the cutting board, knife and your hands thoroughly after handling the peppers!
Spicy Watermelon Rind Pickles
Method borrowed from the National Watermelon Promotion Board
Ingredients
8 cups water
2 tablespoons pickling salt or Kosher salt
5 cups peeled watermelon rind (leave a thin layer of pink), cut into 1 x 1 inch pieces
1 cup organic sugar
1 cup rice vinegar
1 teaspoon black peppercorns
12 whole cloves
1/2 teaspoon pickling spice
1 1-inch piece fresh ginger, sliced thinly
2 star anise pods
1/4 to 1/2 habanero pepper, seeded and sliced into thin strips
Directions
In large pot, over high heat bring water and pickling salt to boil. Add watermelon rind and boil for 5 minutes until tender.
Strain in a colander. Keep watermelon rind pieces in the colander so any remaining salt water will drain off.
In a medium saucepan, combine sugar, rice vinegar, black peppercorns, cloves, pickling spice, sliced ginger, and habanero pepper. Bring to a boil over medium high heat. Stir until sugar dissolves. Simmer for 15 minutes, until slightly reduced.
Place watermelon rinds in a large mason jar (or two smaller mason jars if that’s all you have). Pour liquid over rinds and let cool on counter top until liquid is at room temperate. (If you stick the hot pickles in the refrigerator, the sugar in the liquid may crystalize.)
After the liquid has cooled, screw on the lids and refrigerate. Pickles can be kept in the refrigerator for up to 2 weeks.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: Makes about 4 cups
Serving size: As many pickles as you’d like to eat!