Finding the right rind is so difficult sometimes! I mean a watermelon rind, by the by. I was beginning to worry that I wouldn’t find one thick enough this year either. What would someone want with thick watermelon rind? you probably are asking yourself. Pickles, of course! Unfortunately, it can’t be just any rind. It needs to be thick, I am talking about the section of rind that is still white, not pink. Fortunately, I only need to find one every 4 to 5 years. The one batch of watermelon pickles makes 5 to 6 pints and we only eat them at Thanksgiving and Christmas. This was my year to hopefully get them made so I don’t run out.
The skin is shaved off and then all the pink flesh has to be removed. This is a great rind! We had finally finished the watermelon and I knew the rind wouldn’t last long in the refrigerator. Steven pitched in and helped me get the rind prepared and into 1″ chunks so we could let the rind soak in the salt water over night (6-7 hours).
I was praying for a long cool morning. Got started at 5am, rinsing and simmering them in a spiced infused vinegar. Oh, how I love the scent of cloves! My personal angel, my Pop, must have been checking in on me this morning, we had fog till 9am! I was able to finish them up and still keep the house cool for the afternoon heat. These pickles were my Pop’s favorite and my own children love them as well.
Perfection! We are set for another 4-5 years, then the hunt begins again….. Cyn