Watermelon Rind Bread and Butter Pickles

5.0(5)

Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big -- or even cut the rind into spears -- they're delicious straight from the jar and on relish trays.

by fluffernutter·published 2006-08-12

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Melons

Servings

(8–10)

Total time

2h 10m

prep 2h

Calories / serving

271 kcal

Ingredients (10)

serves

8 cups cubed watermelon rindwatermelon
2 lbs onions, thinly slicedonion
1/2 cup pickling saltpickling-salt
2 cups sugarsugar
2 tablespoons mustard seeds (brown or yellow)mustard
2 teaspoons turmericturmeric
2 teaspoons celery seedscelery-seed
1 teaspoon ground gingerginger
1 teaspoon peppercornpeppercorn
3 -4 cups white vinegarvinegar

Instructions (11 steps)

01To prepare the melon, use a spoon to scrape away all the pink.
02Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
03Cut rind into strips, cubes, or chunks.
04Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
05

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Rich recipe — supports nutrition-aware planning.