Watermelon Rind Pickles

The best way to beat the heat of summer is with some cool refreshing watermelon. But what of the watermelon rind? That's the white part left over after the sweet part of the fruit is gone. Most of the time we throw it away but that’s because we never understood the benefits of watermelon rind. It is jam-packed with Vitamin B6, Vitamin A, and Vitamin C, as well as potassium and magnesium and natural sugar, which can even alleviate many pregnancy-related discomforts.

 

The best way to enjoy this “leftover” is to pickle it, a dish originally made popular in the southern states of America. First, cut out the dark green and red parts from the rind and chop them into bite-sized cubes. Add 3 cups of water and salt to an air-tight container with the rind and let it soak overnight. 

 

The next day, lightly heat the soaked rind for 10 minutes, until it’s tender. You can prepare the brine simultaneously by dissolving sugar in a boiling mix of a cup of vinegar and water, along with cloves and cinnamon. Strain out the solids. Then add the watermelon rind and the hot brine to the jar or container, and let the rind sit in the hot solution. Your pickle will be ready to go after it cools. 

I use at times the white part to make a gravy along with dal, cook it, grind coconut with green chilies and cumin, add to the cooked dal and rind, season it with little oil, cumin and urad dal, curry leaves, garnish with lots of finely chopped coriander leaves. It tastes good with hot rice, roti,  dosa, adai.

 

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