DIY Watermelon Rind Pickles 2 Ways - Recipes from Eat Real Fest!

One of my favorite things from  Eat Real Fest 2011 was the DIY workshop where we learned to pickle watermelon rinds! 

The jars were a visual feast: chunks of pale green rind with just a blush of pink, floating in brine punctuated by wheels of jalapeno and balls of peppercorn, tinged with lime zest.

Love the unusual combination of ingredients, and always love pickles with a little heat...(was that inappropriate...?)

Was really sad to have dripped all over my recipe from the event so don't have that exact one anymore (if you went to the event and have a copy, please let me know!).  But we managed to pick up two other watermelon rind recipes from the workshop organizers - both look delicious.  Thought I'd share below - may they provide inspiration as you head to your local farmers market this weekend!




Dill Refrigerator Pickles
Yields 6 x 1/2 pint jars

• 1 small sweet onion thinly sliced
• 3 bulbs garlic peeled and halved
• 2 pounds washed and prepared watermelon rind
• 1 bunch fresh dill
• 2 tablespoons yellow mustard seed
• 4 teaspoons peppercorns
• 3 cups white vinegar
• 2 cups water
• 1 cup sugar
• 3 tablespoons Kosher salt

First, create your brine by adding vinegar, water, salt, sugar, mustard seed, peppercorns, and onion.  Bring to a boil over medium heat.  Let cook for about 5 minutes.  Add rind and bring to a boil, cooking for another minute.  Add half a clove of garlic to each jar.  Spoon hot ingredients into jars and top off with brine to about 1/2" from top of jar rim.  Place lids on jar and cool in refrigerator.  Let pickles marinate for about 1 week before eating.  Keep refrigerated at all times.  Lasts 3-6 months in refrigerator.

Asian Ginger Anise Refrigerator Pickles
These pickles have a spicy Asian flavor that goes well with most Asian foods.  Try it with some Satay or curry. 
Yields 6 x 1/2 pint jars

• 3 cups white vinegar
• 3 cups water
• 1.5 cups sugar
• 2 quarts washed and prepared watermelon rind
• 2 teaspoons grated gingerroot
• 6 whole star anis

Add vinegar, water, sugar and gingerroot in a large pot and bring to a boil over medium heat.  Add rind and bring to a boil for about 1 minute.  Place one star anise into each jar.  Spoon hot ingredients into jars and top off with bring to about 1/2" from top of jar rim.  Place lids on jar and cool in refrigerator.  Let pickles marinate for about 1 week before eating.  Keep refrigerated at all times.  Will last 3-6 months in refrigerator.