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Watermel Pickles

Pickled watermelon rind in a sweet vinegar syrup with ginger.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Watermel Pickles

Ingredients

Directions

Prepare the rind

  1. Cut the watermelon rind into strips or desired shapes.

  2. Make a weak solution of alum and pour it over the rind; let it stand for 24 hours.

  3. Scald the rind in clear water and drain.

Cook the pickles

  1. In a pot, combine the rind with cider vinegar, sugar, and ginger root.

  2. Boil until the rind looks clear.

  3. Remove the rind to a jar and boil the liquid until it becomes a rich syrup.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  4. Vinegar + gingertop 19% of all pairs
    Smell alikemoderate
    Cooked together5,126 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Cider + gingertop 21% of all pairs
    Smell alikelow
    Cooked together611 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Watermelon rind
Forms the pickled pieces, which soften and take on sweetness and flavor from the syrup.
Sugar
Sweetens the pickle and thickens the cooking liquid into a syrup as it boils down.
Cider vinegar
Adds acidity that gives the pickle its sharp, tangy flavor and helps preserve it.
Ginger root
Adds a warm, spicy aroma and flavor to the syrup and rind.
Alum (in the method)
Firms the rind's texture so it stays crisp during cooking.

The step that matters

Boil the liquid until it becomes a rich syrup. Boiling off water concentrates the sugar and vinegar, so the liquid thickens into syrup. If it is under-boiled, the pickle stays thin and may spoil sooner.

Swap the ginger

How well each one fits the dish's main ingredients (cider, vinegar, sugar):

  1. Cinnamonfits better
  2. Allspicefits better
  3. Peppermintfits about as well
  4. Gingerthe original

Fit is the average pairing score against cider, vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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