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07/30/1999 Archived Entry: "Pickled Watermelon Rind & P.S. on Peppermills"

I wanted to write a paean to my Connecticut neighbor Marie Kalman, but I’m having trouble finding the right words. She is such an amazing person that I’m afraid I won’t do her justice. So many of you are clamoring for her recipe for Pickled Watermelon Rind, however, I can’t afford writer’s block any longer. Here’s her formula at last. Marie makes it easy on herself by making up a batch of syrup and keeping it in the refrigerator in anticipation of having the watermelon rind. It’s then easy, she says, to whip up a small batch of pickled watermelon rind as she gets it. Making just a few jars at a time during watermelon season, she can accumulate enough to give as Christmas gifts.

My Neighbor Marie's Pickled Watermelon Rind

Watermelon rind

For brine per pound of rind:
1/4 cup salt
1 quart water

For syrup per pound of rind:
1 cup water
1 cup cider vinegar
2 cups sugar
2 tablespoons chopped fresh ginger
About 4 inches of cinnamon stick, broken up
8 cloves
1 tablespoon grated orange or lemon zest
Optional: cardamom, fennel seed, star anise

After you have eaten or cut away the red flesh of the watermelon, remove the hard green part of the rind. Cut it away with a sharp paring knife. If you wish you can leave the tiniest bit of pink on the rind, just for looks. Weigh the raw rind. Cut it into 1-inch to 1 1/2-inch cubes.

Soak the cut up rind overnight in a brine of 3/4 cup salt to 1 quart water per pound of rind.

To make the syrup, for every pound of rind, combine 1 cup water with 1 cup cider vinegar, 2 cups sugar, the chopped fresh ginger, the cinnamon stick, cloves, orange or lemon zest, and no more than a half teaspoon of one of the optional spices. Bring to a boil and continue to cook until the sugar dissolves. Cool and set aside in a covered container. Keep it refrigerated if you are not using it immediately.

After the watermelon rind has been brined for 24 hours, drain it, discarding the brine, but do not rinse the watermelon rind.

Place the watermelon pieces in a pot that holds it comfortably, cover with fresh water, and boil until just barely tender. Drain and return to the pot.

Add the syrup to the drained, boiled rind and cook until the pieces are translucent, about 30 minutes.

Put the rind in sterilized jars with enough syrup to cover tightly. If desired, place the jars in a boiling water bath for 10 minutes. Either way, allow to cool then store in the refrigerator.


P.S. on Peppermills

Erica Marcus, food reporter for Newsday, on Long Island (who also happens to be my cousin), says that IKEA’s peppermill is great and makes a coarse grind. It has to be used upside down, she adds (whatever that means), which is not readily apparent. I guess I’ll have to get one.