Pickled Watermelon Rind with Cinnamon and Cloves (American South)

Pickled watermelon rind is a classic Southern treat that's traditionally made with a sweet brine; our version calls for less sugar and more vinegar and includes cinnamon and cloves. First, we soaked the rind in a saltwater solution for 3 hours to season it. Next, we simmered it in fresh water to soften it. Finally, we simmered the rind in a flavourful pickling brine until it just began to turn translucent before transferring it to jars and letting it cool for storage.

¼ cup kosher salt
1 (6-7 lb) watermelon, peeled and quartered, rind removed from flesh, scraped clean and cut into 1" pieces (6 cups)
1 large stick cinnamon, broken in half
½ tsp. whole cloves
1½ cups distilled white vinegar
1½ cups sugar

We developed this recipe using Diamond Crystal kosher salt; if you use Morton kosher salt, reduce the amount to 3 Tbsp.

Dissolve salt in 1 quart water in bowl. Add rind and refrigerate for 3 hours; drain and rinse rind. Bring 2 quarts water to boil in large saucepan over high heat, add rind, and cook until just tender, 4-6 minutes; drain.

Bundle stick cinnamon and cloves in cheesecloth and secure with kitchen twine. Bring spice sachet, vinegar, sugar, and 1 cup water to boil in now-empty saucepan over medium-high heat. Cover, remove from heat, and let steep for 15 minutes; discard sachet. Return brine to simmer, add rind, and simmer until rind begins to turn translucent, 4-6 minutes. While rind is simmering, place two 1-pint jars in bowl and place under hot running water until heated through, 1-2 minutes; shake dry.

Using slotted spoon, pack rind into warm jars. Using ladle, add hot brine to cover rind, leaving ½" headspace. Let jars cool completely, cover with lids, and refrigerate for the next 24 hours before serving. (Pickled watermelon rind can be refrigerated for up to 3 months; texture will continue to soften over time.)

Makes two 1 pint jars.