Candied watermelon rind

Candied watermelon rind is a fun treat and a terrific way to use some of your food scraps and turn them into something you'd want to eat! I saw this recipe over at Sew Historically and knew I had to give it a try. Watermelon rind is edible, though not especially tasty raw. My twins are watermelon monsters so I buy one every week in the summer, leaving us with A LOT of rinds to compost. In the past I've canned watermelon rind pickles, but these days I don't really get as much canning done as I used to, so I loved finding a new way to use the rinds. The process to candy the rind took about 4 days, but most of the time is completely hands-off. I scaled up the recipe to make more and I added some drying time in the direct sunlight. It's an imperfect process that you have to play by ear; a dehydrator may be helpful here and cut down on drying time, but mine turned out delicious! We've been eating them out of hand for a few days just as a little treat - they are almost like a fruit snack in a way (also somewhat reminiscent of a gummy worm! Sweet, a little tart, and a touch chewy.

Candied watermelon rind
Part 1:
about 6 heaped cups watermelon rind, cut into about 2-in strips approximately 1/4-in wide and green portion removed (it's okay to leave some pink, though it takes longer to fully dry)
6 cups water
1-1/2 tablespoons salt

In a large bowl or container, stir everything together. Cover with plastic wrap/lid and let the rinds soak in the refrigerator overnight. Drain and rinse the rind. Place the rind in a saucepan and cover with cold water. Bring to a boil and then reduce and simmer for one hour. Drain again.

Part 2:
3 cups water
3 cups sugar
1 lemon, sliced

In a saucepan, bring the water and sugar to a boil. Stir and when the sugar is dissolved, add the watermelon rinds and lemon slices. Simmer for 20 minutes, stirring occasionally. Drain again and then transfer the rinds to a baking sheet lined with parchment or a silicon mat. Let dry for about 36-48 hours, turning halfway through (I put mine out into the sun for about 4-5 hours halfway through to help).

You can add other flavorings with the lemon like ginger or cinnamon as well, if desired. The finished product does not taste like watermelon. It tastes like sweet lemon. Store in an airtight container and snack on as desired.

What was I cooking one year ago?: striving to be a frugal mama
Two years ago?: turkey, spinach, & cheese falutas
Three years ago?: Grandpa's hot dog sauce
Four years ago?: lemon & chive kohlrabi fritters
Five?: chocolate mint chocolate chip ice cream
Six?: Creole chicken w/ cheddar-scallion grits
Seven?: tarragon & grape chicken salad
8?: grilled pork & stone fruit w/ honey, balsamic, & black pepper glaze

Shared at the Friday Frenzy & Meal Plan Monday.