Fresh-Pickled Watermelon

pickled watermelon 2I love discovering in my garage “pantry” a forgotten jar of something unusual—a one-time experiment, most often, that I’ve neglected to taste. Sometimes the contents are unremarkable, and I search my paper and computer files for the recipe just to note that information. But once in a while the contents are fabulous, and I think, I should make this every year!

Such is the case with the watermelon pickle that I recently happened upon. Jarred up in 2011, it isn’t a rind pickle but is made entirely of red watermelon flesh. Unlike a typical rind pickle, this one isn’t syrupy; it’s only mildly sweet, and mildly sour, too. The melon pieces lack the crispness of fresh watermelon, of course, but they have a bite, almost a chewiness, and a pleasant, soft spiciness. They seem to demand a partnership with cured meat or fish of some kind—perhaps look-alike cold-smoked salmon.

I’ve written before on this blog about fermenting whole watermelons, as I learned to do through the help of Gwen Schock Cowherd, a proud descendant of Germans from Russia. I thank Gwen, too, for telling me that Midwesterners whose grandparents brined their watermelons in barrels now often pickle their melon in pieces, with vinegar.

In 2011 Gwen was planning to send me her vinegar-pickled watermelon recipe—an award-winner at the Minnesota State Fair—but she forgot, and in the meantime I found a similar-sounding recipe in a little Germans-from-Russia community cookbook, called Küche Kochen and published in Lincoln, Nebraska, in 1973. From Esther Hoff’s sketchy instructions in Küche Kochen I developed the recipe that follows.

Red Watermelon Pickles in Sweetened Vinegar

A small, 3½-pound watermelon yielded the 2¼ pounds prepared pieces that I used to make 2½ pints of pickles. I’ve slightly adjusted the measurements here to fill three pint jars, for which you’ll need a melon of about 4¼ pounds. If your watermelon is bigger than that, you can either use just part of it or double or triple the recipe.

As you cut up your watermelon, be sure to reserve the excess juice. Chill the juice until you need it.

3 pounds watermelon pieces, about 2 inches square by ¾ inch thick and free of seeds and rind, including the white part (reserve the juice from the leftover seedy parts)
2 teaspoons pickling salt
¾ cup cider vinegar
¾ cup sugar
1 1-inch cinnamon stick, broken
1 small Mediterranean bay leaf
Pinch of fennel seeds
Pinch of coriander seeds
2 allspice berries
3 black peppercorns

Combine the watermelon pieces and salt in a bowl. Cover the bowl, and leave it at room temperature for 2 hours.

Drain the salty juice from the melon, and measure the juice. Add enough of the reserved juice to make 1½ cups.

Put the vinegar, sugar, and spices in a saucepan. Heat the mixture over medium heat until the sugar has dissolved. Add the watermelon pieces, bring the mixture to a boil, and reduce the heat. Simmer the mixture for 10 minutes.

 Ladle the watermelon pieces and their liquid into pint or half-pint jars. Add lids and rings, and process the jars in a boiling-water bath for 10 minutes.

After several family members happily devoured my watermelon pickles, I wrote Gwen to ask about her recipe. Was it like this one?

Not exactly, Gwen said. In fact, she wondered if I’d mixed up a recipe for rind pickles with one for red watermelon pickles. Her watermelon pickles, Gwen explained, have proportionally more salt and much less sugar and vinegar than mine. She discards all the watermelon juice and replaces it with water, because she likes a clearer brine. She flavors her watermelon pickles as most people do fermented cucumber pickles, with dill heads, garlic, and a little hot pepper as well as mixed pickling spices. She tries to leave some white rind on each watermelon piece, to help keep it intact (mine held together well–perhaps the higher sugar content helped). And she likes the pieces small, no bigger than an inch by half an inch, so they are easy to eat without cutting.

I will certainly try Gwen’s recipe next summer, and if she lets me I’ll share it with you. As for my recipe, I can’t call it Esther’s, because Esther didn’t specify how much salt or exactly what mix of spices to use, and perhaps she meant to call for water and forgot. But I love the way my watermelon pickles turned out. I’ll definitely make them again—though perhaps I’ll leave on a little of the white rind. And maybe I’ll reduce their size a bit, too.