Susan’s Pink Watermelon Pickles (Not Rind)

There’s a particular shade of pink that instantly transports me back to my childhood summers – the vibrant, almost neon pink of a perfectly ripe watermelon. But it wasn’t just the refreshing sweetness of the fruit itself that defined those memories; it was the surprising tang and sweetness of my Aunt Susan’s watermelon pickles. I remember peering into the jars lined up on her kitchen counter, the jewel-toned watermelon cubes suspended in a clear, spiced brine, and knowing a special treat was in store. These weren’t your typical watermelon rind pickles; these were made from the sweet, juicy flesh, a revelation that redefined my understanding of what pickles could be.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: Varies, approximately 6 jars
• Yield: Approximately 6 pint jars
• Dietary Type: Vegan

Ingredients

• 1 quart water
• 1 pint vinegar (white or apple cider vinegar works best)
• 2 cups sugar
• 1/4 cup salt (canning or sea salt recommended)
• Fresh dill
• Fresh watermelon, as needed (de-seeded), yielding approximately 6 pints of bite-sized pieces

Equipment Needed

• Large pot
• Mason jars (pint size recommended)
• Lid lifter (optional, but helpful)
• Jar funnel (optional, but helpful)
• Large spoon
• Sharp knife or melon baller

Instructions

1. Begin by preparing your brine. In a large pot, combine the water, vinegar, sugar, and salt.
2. Place the pot over high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the sugar and salt dissolve completely. This usually takes about 5-10 minutes.
3. While the brine is heating, prepare your watermelon. Cut the watermelon into bite-sized cubes or use a melon baller for a more uniform shape. Ensure all seeds are removed.
4. Prepare your mason jars. Sterilize the jars and lids by boiling them in water for 10 minutes or running them through a sanitize cycle in your dishwasher. This step is crucial for proper preservation.
5. In each sterilized mason jar, place a few sprigs of fresh dill at the bottom.
6. Fill the jar the rest of the way with the bite-sized watermelon pieces, leaving about 1/2 inch of headspace at the top.
7. Place a few more sprigs of fresh dill on top of the watermelon.
8. Carefully pour the hot, boiled brine over the watermelon in each jar, again leaving about 1/2 inch of headspace. A jar funnel can be very helpful in preventing spills.
9. Wipe the rim of each jar with a clean, damp cloth to remove any spills or drips.
10. Place the lids on the jars and screw on the bands fingertip tight.
11. Process the jars in a boiling water bath for 10 minutes. Ensure the jars are fully submerged in the boiling water, with at least 1-2 inches of water covering the tops of the jars.
12. Carefully remove the jars from the boiling water bath using a jar lifter and place them on a towel-lined surface to cool completely.
13. As the jars cool, you should hear a “pop” sound, indicating that the lids have sealed properly.
14. Before eating, be sure to refrigerate the pickled watermelon overnight. This allows the flavors to meld and the pickles to fully develop. They are best served cold.

Expert Tips & Tricks

• Watermelon Selection: Choose a ripe, but firm watermelon for the best texture. Overripe watermelon can become mushy in the pickling process.
• Salt Choice: Canning salt is preferred as it doesn’t contain iodine or anti-caking agents that can cloud the brine. If you don’t have canning salt, sea salt is a good alternative. Avoid using table salt.
• Spice it Up: For a little heat, add a pinch of red pepper flakes to the brine.
• Brine Adjustment: If you prefer a less sweet pickle, reduce the amount of sugar by 1/4 cup.
• Don’t Overcook: Overcooking the brine can cause the sugar to caramelize, darkening the color and altering the flavor. Bring it to a boil and immediately remove from heat.
• Jar Sealing: Make sure the jar rims are clean before applying the lids. Even a small particle can prevent a proper seal.

Serving & Storage Suggestions

Susan’s Pink Watermelon Pickles are incredibly versatile. Serve them chilled as a unique appetizer, a refreshing side dish with grilled meats or fish, or even as a surprising addition to a cheese board. They also make a delightful topping for salads or tacos.

Once opened, store the pickled watermelon in the refrigerator. Properly sealed jars can be stored in a cool, dark place for up to a year. However, for the best flavor and texture, it’s recommended to consume them within 6-9 months. Once opened, they will last for about 2-3 weeks in the refrigerator.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1975mg	82%
Total Carbohydrate	38g	13%
Dietary Fiber	0g	0%
Sugars	38g	–
Protein	0g	0%

Variations & Substitutions

• Spiced Pickles: Add whole cloves, allspice berries, or a cinnamon stick to the brine for a warmer, more spiced flavor.
• Herb Variations: Experiment with different herbs, such as mint, basil, or rosemary, in place of or in addition to dill.
• Vinegar Options: Use apple cider vinegar for a slightly sweeter and more complex flavor. Rice vinegar can also be used for a milder taste.
• Sweetener Alternatives: Try using honey or maple syrup in place of sugar, adjusting the amount to taste. Note that this may affect the color and texture of the brine.
• Pickled Watermelon Salad: Combine the pickled watermelon with feta cheese, red onion, and a drizzle of balsamic glaze for a delicious and refreshing salad.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of salt?
A: Canning salt is best because it doesn’t contain additives that can cloud the brine. Sea salt is a good substitute, but avoid table salt.

Q: How do I know if the jars are properly sealed?
A: You should hear a “pop” sound as the jars cool, indicating a seal. You can also press down on the center of the lid; if it doesn’t flex, it’s sealed.

Q: Can I use a watermelon that isn’t perfectly ripe?
A: A slightly underripe watermelon is preferable to an overripe one, as it will hold its shape better during the pickling process.

Q: How long do the pickles need to sit before I can eat them?
A: It’s best to refrigerate the pickles overnight to allow the flavors to meld. They will continue to develop flavor over time.

Q: What can I do if my brine is too sweet or too salty?
A: Adjust the sugar and salt to your taste. If the brine is too sweet, add a splash more vinegar. If it’s too salty, add a bit more water and sugar.

Final Thoughts

Susan’s Pink Watermelon Pickles are a delightful twist on traditional pickles, offering a surprising combination of sweet, tangy, and salty flavors. They are a perfect way to use up extra watermelon and add a unique touch to your summer meals. I hope you’ll give this recipe a try and experience the magic of these unexpected, yet utterly delicious, pickles. Don’t hesitate to experiment with different herbs and spices to create your own signature version, and be sure to share your creations with friends and family!