How To Make Old Fashioned Cardamom-Spiced Pickled Watermelon Rind
In the tapestry of family recipes, some threads weave through generations, carrying with them not just flavors, but memories and stories. One such treasure in my culinary heritage is my grandmother’s recipe for cardamom-spiced pickled watermelon rind. Read more about my love for all things cardamom here. Hailing from the 1950s, this recipe is a testament to the ingenuity and resourcefulness of homemakers of that era, turning humble ingredients into a delightful culinary delight.
Making watermelon rind pickles is a great way to combat food waste – like our earlier generations did. We can learn a lot from them about making every scrap count. Check out what I do with all those vegetable and fruit scraps. And here are some other simple pickling ideas.
To embark on this culinary journey, gather a few simple ingredients and a sprinkle of patience. Here comes the taste of summer…
Ingredients For How To Make Old Fashioned Cardamom-Spiced Pickled Watermelon Rind
- 9 cups of cubed watermelon rind (peeled)
- 4 cups of water
- 2 tbsp of salt
- 5 cups of sugar
- 1 cup of apple cider vinegar
- 1 cup of white wine vinegar
- 1 spice bag with whole spices (1 tbsp whole cloves, 1 tbsp whole cardamom pods, 1 crushed cinnamon stick, 1 heaping tsp whole fennel seeds, wrapped in cheesecloth and tied)
- Juice from one lemon or lime (optional)
Some other spices to add could be:
- Allspice berries
- Coriander seeds
- Star anise
- Several cinnamon sticks
- Red pepper flakes
- Whole nutmeg pieces
Instructions For How To Make Old Fashioned Cardamom-Spiced Pickled Watermelon Rind
Prepare the Watermelon Rind
- Start by cutting away the green peel from the watermelon rind (or use a vegetable peeler), leaving the white flesh part intact. Cut the rind into small, uniform cubes, totaling around 9 cups. Place the cubes in a large bowl and cover them with 4 cups of water mixed with 2 tablespoons of salt. Let this sit in the refrigerator overnight. This step softens the rind, preparing it for the pickling process.
2. Cook the Rind: The next day, drain and rinse the watermelon rind and transfer it to a large pot. Add enough water to cover the rind by a couple of inches. Cover the pot and cook the rind on low heat for approximately 2 hours, or until it becomes tender and translucent.
Prepare the Pickling Liquid
3. While the rind is cooking, prepare the pickling liquid. In a separate pot, combine 5 cups of sugar, 1 cup of apple cider vinegar, and 1 cup of white wine vinegar. Add the spice bag containing whole cloves, cardamom pods, one crushed cinnamon stick, and fennel seeds. If desired, squeeze in the juice from one lemon or lime to add a citrusy zing. Cook the mixture for about five minutes until the sugar is completely dissolved, infusing the liquid with aromatic spices.
4. Combine and Cook: Once the rind is tender, drain it and add the pickling liquid to it. Allow the rind to simmer in the pickling liquid on low heat for 45-60 minutes, or until the rind becomes transparent and reaches the desired texture. This slow cooking process allows the flavors to meld together, creating a harmonious blend of sweet and tangy goodness.
Final Touches
5. After the pickling process is complete, remove the spice bag from the pot, allowing the flavors to shine through without overpowering the delicate sweetness of the watermelon rind. Let the watermelon pickles come to room temperature and ladle them into glass jars. Pour over the liquid to submerge the rind.
Storage: Your cardamom-spiced pickled watermelon rind is now ready to be enjoyed! This recipe yields approximately 9-10 cups of pickled rind, perfect for sharing with loved ones or savoring on your own. Store any leftovers in the refrigerator, where they will stay fresh for up to one month.
The History Of Pickled Watermelon Rind
The history of spiced watermelon rind is a testament to human ingenuity and the art of preservation. Originating in cultures where resourcefulness was paramount, pickled watermelon rind emerged as a clever solution to minimize waste and make use of every part of the fruit. Early preservation techniques, rooted in necessity, involved pickling the rind with a blend of spices, salt, and acidic agents like vinegar. As trade routes expanded and culinary traditions mingled, flavors from different regions converged, giving rise to variations of spiced watermelon rind across the globe.
In the United States, particularly in the Southern states where watermelon cultivation thrived, pickled watermelon rinds gained popularity in the 19th century. Recipes for sweet and tangy pickled rind, often flavored with spices such as cloves and cinnamon, became a beloved accompaniment to meals and a refreshing snack on hot summer days. Today, spiced watermelon rind continues to be cherished as a culinary tradition, honoring the resourcefulness and innovation of generations past while delighting taste buds with its unique blend of flavors.
Wrapping Up How To Make Old Fashioned Cardamom-Spiced Pickled Watermelon Rind
As I indulge in a bite of this delicacy, I can’t help but feel a sense of connection to my grandmother and the generations of women who came before her. This recipe passed down through the years, is not just a dish but a piece of family history—a reminder of the love and care that went into creating meals that nourished both body and soul.
Whether enjoyed as an appetizer, snack, or thoughtful gift, old-fashioned cardamom-spiced pickled watermelon rind is sure to delight and impress. So, the next time you find yourself with leftover watermelon rind, why not honor tradition and embark on your own culinary adventure? After all, some flavors are simply too good to be forgotten.
Over the years, variations of spiced watermelon rind emerged across different cultures and regions, each with its unique blend of spices and flavors. Whether it’s the cardamom-spiced version from my grandmother’s kitchen or a traditional recipe passed down through generations in another part of the world, spiced watermelon rind continues to be a cherished culinary tradition, celebrating the ingenuity and resourcefulness of generations past.
Recipe Card For Old Fashioned Cardamom-Spiced Pickled Watermelon Rind
How To Make Old Fashioned Cardamom-Spiced Pickled Watermelon Rind
Ingredients
- 9 cups of cubed watermelon rind peeled
- 4 cups of water
- 2 tbsp of salt
- 5 cups of sugar
- 1 cup of apple cider vinegar
- 1 cup of white wine vinegar
- 1 spice bag with whole spices 1 tbsp whole cloves, 1 tbsp whole cardamom pods, 1 crushed cinnamon stick, 1 heaping tsp whole fennel seeds, wrapped in cheesecloth and tied
- Juice from one lemon or lime optional
Instructions
- Cut away the green peel from the watermelon rind (or use a vegetable peeler), leaving the white flesh part intact. Cut the rind into small, uniform cubes, totaling around 9 cups. Place the cubes in a large bowl and cover them with 4 cups of water mixed with 2 tablespoons of salt. Let this sit in the refrigerator overnight. This step softens the rind, preparing it for the pickling process.
- The next day, drain and rinse the watermelon rind and transfer it to a large pot. Add enough water to cover the rind by a couple of inches. Cover the pot and cook the rind on low heat for approximately 2 hours, or until it becomes tender and translucent.
- While the rind is cooking, prepare the pickling liquid. In a separate pot, combine 5 cups of sugar, 1 cup of apple cider vinegar, and 1 cup of white wine vinegar. Add the spice bag containing whole cloves, cardamom pods, one crushed cinnamon stick, and fennel seeds. If desired, squeeze in the juice from one lemon or lime to add a citrusy zing. Cook the mixture for about five minutes until the sugar is completely dissolved, infusing the liquid with aromatic spices.
- Once the rind is tender, drain it and add the pickling liquid to it. Allow the rind to simmer in the pickling liquid on low heat for 45-60 minutes, or until the rind becomes transparent and reaches the desired texture. This slow cooking process allows the flavors to meld together, creating a harmonious blend of sweet and tangy goodness.
- After the pickling process is complete, remove the spice bag from the pot, allowing the flavors to shine through without overpowering the delicate sweetness of the watermelon rind. Let the watermelon pickles come to room temperature and ladle them into glass jars. Pour over the liquid to submerge the rind.
- Storage: Your cardamom-spiced pickled watermelon rind is now ready to be enjoyed! This recipe yields approximately 9-10 cups of pickled rind, perfect for sharing with loved ones or savoring on your own. Store any leftovers in the refrigerator, where they will stay fresh for up to one month.
This brings back so many pleasurable memories. ❤️