Watermelon Piccalilli: A Zesty Summer Relish Recipe

Watermelon piccalilli? Yes, you read that right! This delightful condiment takes the quintessential summer fruit and transforms it into a tangy, crunchy, and utterly addictive relish. Forget overly sweet watermelon desserts; this recipe offers a savory and unexpected twist that’s perfect for grilling season, picnics, or simply adding a vibrant kick to your everyday meals.

This recipe offers detailed steps, tips, and serving suggestions, ensuring you create a watermelon piccalilli that will have everyone asking for more. So, ditch the ordinary and embrace the extraordinary – let’s get started!

Why Watermelon Piccalilli?

You might be wondering why you should bother pickling watermelon. Here’s why:

* **Unique Flavor Profile:** The combination of sweet watermelon, sharp vinegar, and aromatic spices creates a flavor explosion that’s both refreshing and complex.
* **Reduces Food Waste:** Watermelon piccalilli is a fantastic way to use up the rind of your watermelon, which is often discarded. The rind provides a satisfying crunch and absorbs the pickling brine beautifully.
* **Versatile Condiment:** This piccalilli is incredibly versatile. It pairs perfectly with grilled meats, fish, vegetarian dishes, and even cheese boards.
* **A Conversation Starter:** Imagine the surprise and delight when you tell your guests you’ve made watermelon piccalilli! It’s a unique and memorable dish that’s sure to spark conversation.
* **Long Shelf Life:** Properly canned, watermelon piccalilli can last for months, allowing you to enjoy a taste of summer even during the colder months.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Watermelon Rind:** Approximately 4 cups, trimmed and diced into ½-inch cubes. Be sure to remove all the pink flesh and the tough green outer skin, leaving only the white rind.
* **Onion:** 1 large, chopped. Yellow or white onions work well.
* **Red Bell Pepper:** 1 large, chopped. Adds color and sweetness.
* **Green Bell Pepper:** 1 large, chopped. Adds color and a slightly bitter note.
* **Green Tomatoes:** 1 cup, chopped. These add a wonderful tartness and firm texture. If unavailable, you can substitute with more bell pepper, but the flavor will be different.
* **Pickling Salt:** 2 tablespoons. Pickling salt is pure sodium chloride without iodine or anti-caking agents, which can discolor the piccalilli and affect the flavor. If you can’t find pickling salt, kosher salt is a suitable alternative.
* **Granulated Sugar:** 2 cups. Balances the acidity of the vinegar.
* **White Vinegar:** 4 cups (5% acidity). The base of the pickling brine.
* **Ground Turmeric:** 2 tablespoons. Adds color and a subtle earthy flavor.
* **Ground Ginger:** 1 tablespoon. Adds warmth and a hint of spice.
* **Dry Mustard:** 1 tablespoon. Adds a sharp, tangy flavor.
* **Celery Seed:** 2 teaspoons. Adds a classic piccalilli flavor.
* **Black Peppercorns:** 1 teaspoon, whole. Adds a subtle peppery kick.
* **Optional: Red Pepper Flakes:** ½ teaspoon (or more, to taste). For a touch of heat.
* **Optional: Mustard Seeds:** 1 tablespoon. Adds a textural and flavor boost.

Equipment You’ll Need

* **Large Bowl:** For soaking the watermelon rind.
* **Large Pot or Dutch Oven:** For cooking the piccalilli.
* **Wooden Spoon or Heat-Resistant Spatula:** For stirring.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Cutting Board and Knife:** For chopping vegetables.
* **Canning Jars:** Sterilized pint or half-pint jars with lids and bands. The number of jars depends on the yield, but have at least 6-8 pint jars ready.
* **Canning Funnel:** For easy filling of jars.
* **Jar Lifter:** For safely removing hot jars from the boiling water bath.
* **Lid Lifter (Magnetic Wand):** For safely removing sterilized lids from hot water.
* **Large Stockpot with Rack:** For water bath canning.

## Step-by-Step Instructions

Follow these detailed instructions to create your own delicious watermelon piccalilli:

**Step 1: Prepare the Watermelon Rind**

1. **Remove the Flesh and Skin:** Carefully trim away all the pink flesh and the tough green outer skin from the watermelon rind. You should be left with only the white rind.
2. **Dice the Rind:** Cut the rind into ½-inch cubes. Uniform size ensures even cooking and pickling.
3. **Soak in Salt Water:** Place the diced rind in a large bowl and cover with cold water. Add the pickling salt and stir to dissolve. Weigh down the rind with a plate or bowl to keep it submerged. This process helps to draw out excess moisture and firm up the rind.
4. **Refrigerate Overnight:** Let the rind soak in the salt water in the refrigerator for at least 8 hours, or preferably overnight. This step is crucial for achieving the desired crisp texture.

**Step 2: Prepare the Vegetables**

1. **Drain and Rinse:** Drain the salted watermelon rind and rinse it thoroughly under cold running water to remove excess salt. Rinse it at least twice.
2. **Chop the Vegetables:** Chop the onion, red bell pepper, green bell pepper, and green tomatoes into ½-inch pieces, similar in size to the watermelon rind. Maintaining a consistent size ensures even cooking.

**Step 3: Cook the Piccalilli**

1. **Combine Ingredients:** In a large pot or Dutch oven, combine the drained watermelon rind, chopped onion, red bell pepper, green bell pepper, green tomatoes, sugar, white vinegar, turmeric, ground ginger, dry mustard, celery seed, black peppercorns, and optional red pepper flakes and mustard seeds.
2. **Bring to a Boil:** Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
3. **Simmer:** Once boiling, reduce the heat to low and simmer gently, uncovered, for 45-60 minutes, or until the rind is translucent and tender, and the liquid has thickened slightly. Stir frequently to prevent scorching. The cooking time will depend on the thickness of the rind and the heat of your stove.
4. **Check for Doneness:** The piccalilli is ready when the rind is translucent and easily pierced with a fork. The liquid should have thickened slightly, but it will thicken further as it cools.

**Step 4: Prepare for Canning (If Canning)**

If you plan to store your piccalilli in the refrigerator, skip to Step 6. These steps are crucial for safe long-term storage at room temperature.

1. **Sterilize Jars:** Sterilize your canning jars, lids, and bands according to the manufacturer’s instructions. The most common method is to boil the jars in a large pot of water for 10 minutes. Keep the jars hot until ready to use. You can also sterilize them in a dishwasher with a sterilization cycle or in the oven.
2. **Keep Jars Hot:** Keep the sterilized jars hot until you’re ready to fill them. You can keep them in the hot water from the sterilization process, or in a warm oven (200°F). This helps prevent the jars from breaking when you fill them with the hot piccalilli.

**Step 5: Canning the Piccalilli (If Canning)**

1. **Fill the Jars:** Using a canning funnel, carefully ladle the hot piccalilli into the hot sterilized jars, leaving ½-inch headspace at the top of each jar. Headspace is the space between the top of the food and the lid. It’s important for proper sealing.
2. **Remove Air Bubbles:** Run a non-metallic utensil (like a wooden chopstick or a plastic spatula) around the inside of each jar to release any trapped air bubbles. This ensures a proper seal.
3. **Wipe Jar Rims:** Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. This ensures a good seal between the jar and the lid.
4. **Place Lids and Bands:** Place the sterilized lids on the jars and screw on the bands until fingertip tight. Fingertip tight means the band is snug but not overly tight. You should be able to easily remove the band after processing.
5. **Process in a Water Bath:** Carefully lower the filled jars into a boiling water bath canner, ensuring that the jars are completely submerged in water by at least 1 inch. Use a jar lifter to avoid burns.
6. **Boil:** Bring the water to a rolling boil and process the jars for 15 minutes for pint jars or 10 minutes for half-pint jars. Adjust processing time for altitude: for every 1,000 feet above sea level, add 1 minute to the processing time for half-pint jars and 2 minutes for pint jars.
7. **Turn off Heat and Rest:** Turn off the heat and let the jars sit in the hot water for 5 minutes before removing them. This helps prevent thermal shock and reduces the risk of the jars breaking.
8. **Remove Jars:** Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool. Leave at least 1 inch of space between the jars to allow for proper air circulation.
9. **Check for Seal:** Let the jars cool completely, undisturbed, for 12-24 hours. After they have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop up and down, it is properly sealed. You can also remove the band and lift the jar by the lid – if the seal is good, the lid will stay attached.
10. **Label and Store:** Label the sealed jars with the date and contents and store them in a cool, dark place for up to one year. Unsealed jars should be stored in the refrigerator and used within a few weeks.

**Step 6: Cooling and Storing (If Not Canning)**

1. **Cool the Piccalilli:** Allow the piccalilli to cool completely in the pot before transferring it to sterilized jars or containers.
2. **Store in the Refrigerator:** Store the cooled piccalilli in an airtight container in the refrigerator. It will keep for several weeks.

Tips for Success

* **Use Fresh, High-Quality Ingredients:** The better the ingredients, the better the piccalilli will taste.
* **Don’t Skip the Salting Step:** Soaking the watermelon rind in salt water is crucial for achieving the desired crisp texture.
* **Cut Vegetables Uniformly:** This ensures even cooking and a more appealing final product.
* **Stir Frequently:** This prevents the piccalilli from sticking to the bottom of the pot and scorching.
* **Adjust Sweetness and Spiciness:** Taste the piccalilli as it cooks and adjust the amount of sugar and red pepper flakes to your liking.
* **Be Patient:** Allow the piccalilli to simmer for the full amount of time to allow the flavors to meld together.
* **Use Proper Canning Techniques:** If you plan to can your piccalilli, follow all safety guidelines to prevent spoilage.
* **Let the Flavors Develop:** The piccalilli will taste even better after it has had a chance to sit for a few days, allowing the flavors to meld together.

Serving Suggestions

Watermelon piccalilli is a versatile condiment that can be used in a variety of ways. Here are a few serving suggestions:

* **Grilled Meats:** Serve it alongside grilled chicken, pork, beef, or sausages.
* **Fish and Seafood:** It’s a delicious accompaniment to grilled or pan-fried fish, shrimp, or scallops.
* **Sandwiches and Wraps:** Add a spoonful to sandwiches and wraps for a burst of flavor and crunch.
* **Cheese Boards:** Include it on a cheese board with crackers, cheese, and other accompaniments.
* **Burgers and Hot Dogs:** Use it as a topping for burgers and hot dogs.
* **Salads:** Toss it into salads for a tangy and crunchy element.
* **Deviled Eggs:** Mix a small amount into deviled egg filling for a unique twist.
* **Tacos and Burritos:** Add it to tacos and burritos for extra flavor and texture.
* **With Eggs:** Serve alongside scrambled or fried eggs for a savory breakfast treat.
* **As a Dip:** Serve with tortilla chips or crackers as a unique and flavorful dip.

Variations

Want to customize your watermelon piccalilli? Here are a few variations to try:

* **Spicy Watermelon Piccalilli:** Add more red pepper flakes or a chopped jalapeño pepper for a spicier kick.
* **Sweet Watermelon Piccalilli:** Increase the amount of sugar for a sweeter relish.
* **Mustard Seed Watermelon Piccalilli:** Add more mustard seeds for a bolder mustard flavor and added texture.
* **Dill Watermelon Piccalilli:** Add chopped fresh dill for a fresh, herbaceous flavor.
* **Curry Watermelon Piccalilli:** Add a tablespoon of curry powder for a warm, aromatic flavor.
* **Bread and Butter Watermelon Pickles:** Follow a standard bread and butter pickle recipe, substituting watermelon rind for cucumbers. Add sliced onions and bell peppers as well.

Troubleshooting

* **Piccalilli is too watery:** If the piccalilli is too watery after simmering, continue to simmer it uncovered until the liquid has reduced to your desired consistency. Be sure to stir frequently to prevent scorching.
* **Piccalilli is too sweet:** If the piccalilli is too sweet, add a splash of vinegar to balance the flavor.
* **Piccalilli is too sour:** If the piccalilli is too sour, add a little more sugar to balance the flavor.
* **Watermelon rind is too tough:** If the watermelon rind is still tough after simmering for the recommended time, continue to simmer it until it is tender. Adding a small amount of baking soda (about ¼ teaspoon) can also help to tenderize the rind, but be careful not to add too much as it can affect the flavor.
* **Jars didn’t seal:** If a jar doesn’t seal properly, you can either reprocess it with a new lid within 24 hours, or store it in the refrigerator and use it within a few weeks.

Nutritional Information (Approximate)

* Calories: 30-40 per tablespoon (depending on sugar content)
* Fat: 0g
* Sodium: Varies depending on salt content
* Carbohydrates: 8-10g per tablespoon (mostly from sugar)

This is just an estimate and the actual nutritional content will vary depending on the specific ingredients and quantities used.

Conclusion

Watermelon piccalilli is a fun and creative way to use up watermelon rinds and create a delicious and versatile condiment. With its unique flavor profile and satisfying crunch, it’s sure to become a new favorite in your kitchen. Whether you’re grilling, picnicking, or simply looking for a way to add some zing to your meals, this recipe is a must-try. So gather your ingredients, follow the steps, and get ready to enjoy the zesty goodness of watermelon piccalilli!

Enjoy!