Wate not, want not is a proverb I have heard before. And with watermelon, why waste any? I have eaten a bit of the red flesh and the rest is waiting in the refrigerator to be turned into watermelon jelly over the weekend. And the rind? Why waste it?
Pris of KnitBuddies grew up eating watermelon rind pickles and loves them. I personally have never had them. Watermelon rind pickles are definitely a labor of love. They are not quick to make. They require scraping away as much of the red flesh as possible, peel the green rind off, a 12 to 24 hour soak in a brine, than cooking it until it is fork tender. And than you finally start getting to the fun part! Next up is a long slow cook in a sugar brine full of spices before you can even begin to think of canning them. I have linked to the recipe I am using as my basis for the pickles. I have changed the spices though to match what Pris remembers using growing up. In the pot are several cinnamon sticks, s small handful of peppercorns, some allspice berries, a good grating of fresh nutmeg, a small handful of cloves, and several coins of ginger. It still has another hour of gentle cooking to go at the least. Like I said, a labor of love.