Recipe: Sweet and Spicy Watermelon Rind Pickles from Eat Real Fest

If you truly love something, let it go - and if it comes back to you it's meant to be yours.

Does this apply to recipes?

I had been all but devastated, after the high of the DIY workshops at the lovely Eat Real Fest last month, when my friend "Designer" and I by some cruel twist of fate had both lost our hardcopies of the recipe for the Sweet and Spicy Watermelon Rind Pickles that we both loved.

I told myself I would make do with the other watermelon rind pickle recipes I somehow managed to retain, but which were SO not the same as the one we actually made at the food fest - the one with jalapenos in it.  The one with outter calm and inner heat.  The one with zest. The Other recipes were like Mr. Right Now to me, but I yearned for Mr. Right.

But after months of searching through every place it could possibly be - I had resigned myself to the fact that it was lost forever.  I had dripped all over the first copy, ruining it, while at the event.  And I had made it a point to grab another copy - but lost that too.  And Designer's copy had vanished into thin air.  So I came to terms with the fact that it 'was just not meant to be', and let it go.

And then today - close to the official end of summer - I was cleaning out my car and there it was, when and where I least expected it.  Because life's funny like that. 

Sweet and Spicy Watermelon Rind Pickles
(source:  Eat Real Fest)

1. Cut watermelon flesh from rind.  Eat flesh and enjoy!
2. Cut the rind into small pieces
    -You can peel the rind or not
    -You can dice, julienne, chop, whatever you feel like
3. Cut jalapeno into thin slices
    -You can leave the seeds and cut rounds
4. Peel lime with vegetable peeler and then julienne the lime zest with knife
5. Prepare jars by adding to each:
      2-3 jalapeno slices
      2 allspice berries
      1/4 tsp kosher salt
      1/2 tsp lime zest
      rind to 1" mark on jar (just below the screw top threads)
6. When prepared fill your jar with brine*
7. Place lid on jar
8. Refrigerate.  Wait about 1 week for full flavor to come through.  Will keep in fridge for up to 3 months.  Always keep refrigerated!

*How to make brine:
•1 small sweet onion thinly sliced
•2 tablespoons yellow mustard seed
•4 teaspoons peppercorns
•3 cups white vinegar
•2 cups water
•1 cup sugar
•3 tablespoons Kosher salt


Combine vinegar, water, salt, sugar, mustard seed, peppercorns, and onion. Bring to a boil over medium heat. Let cook for about 5 minutes.

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.