If you’ve ever wondered what to do with the often overlooked part of the watermelon, I’ve got a delightful secret for you: a Pickled Watermelon Rind Recipe that completely transforms those crisp, tangy rinds into a bright, refreshing treat. This recipe takes what would typically be discarded and turns it into a sweet and sour delight with just the right balance of flavor and texture. Whether you’re looking for a unique appetizer or a surprise side, these pickled watermelon rinds will capture your taste buds and impress anyone lucky enough to try them.
Ingredients You’ll Need
Getting started on the Pickled Watermelon Rind Recipe is wonderfully simple because the ingredients are straightforward and each plays an important role in building that classic sweet and sour flavor.
- Watermelon rind: The star of the dish, this crunchy base absorbs all the flavorful brine for a refreshing bite.
- Kosher salt: Essential for softening the rind and drawing out bitterness, ensuring a tender and delicious pickle.
- White or apple cider vinegar: The acidic powerhouse that gives your pickles that unmistakable tanginess.
- Granulated sugar: Balances the vinegar’s acidity by adding just the right amount of sweetness.
- Garlic clove (minced): Adds a subtle depth and savory layer that brightens the overall flavor.
- Pickling spice: Bursting with a blend of aromatic spices like mustard seed, peppercorn, and bay leaf, it takes these pickles from ordinary to extraordinary.
How to Make Pickled Watermelon Rind Recipe
Step 1: Prepare the Rind
Start with a whole watermelon and carefully peel off the tough green outer skin using a vegetable peeler. Leaving a little bit of the green rind adds a pleasant chewiness, but feel free to remove it completely if you prefer. Cut the rind into manageable pieces, removing most of the pink flesh but leaving a thin layer to keep some juiciness.
Step 2: Soften the Rind
In a large pot, toss the watermelon rind with kosher salt and cover with water just enough to submerge about an inch of rind. Bring it to a boil over medium-high heat and let it simmer for approximately three minutes until the rind is slightly tender yet still crisp. Drain the water and allow the rind to cool a bit. This step is crucial for transforming the rigid texture into something more pickle-friendly.
Step 3: Pack the Jars
Divide the softened watermelon rind equally among sterilized glass jars. This sets the stage for the tangy brine to work its magic more evenly on every piece, ensuring the flavor is consistent through each bite.
Step 4: Make and Add the Brine
Next, create the brine by combining vinegar, sugar, minced garlic, pickling spice, and water in a pot. Heat it to a boil and continue stirring until the sugar dissolves completely—about three minutes. Pour this hot brine over the rind in the jars, making sure everything is submerged. Seal the jars while the liquid is still warm to encourage a good pickling environment.
Step 5: Marinate and Chill
Allow the jars to cool at room temperature for about an hour, then transfer them to the refrigerator. The magic happens as the rind soaks in the brine for at least 24 hours, evolving into the perfect sweet-and-sour snack that’s ready to enjoy.
How to Serve Pickled Watermelon Rind Recipe
Garnishes
When serving your pickled watermelon rind, sprinkle freshly chopped herbs like mint or cilantro on top for a fresh pop of color and flavor that harmonizes beautifully with the tangy sweetness.
Side Dishes
These pickles are fantastic alongside rich, savory dishes like grilled meats or creamy cheeses. They deliver a refreshing bite that cuts through heavier flavors, making them perfect as a palate cleanser or accompaniment.
Creative Ways to Present
For a fun twist, try chopping the pickled rind and adding it to vibrant salads or placing slices on a charcuterie board alongside nuts and cured meats. You can also blend a small amount into salsa or chutney for an unexpected burst of tang.
Make Ahead and Storage
Storing Leftovers
Once pickled, keep your watermelon rind refrigerated in airtight jars to maintain crispness and flavor. Stored this way, the pickles should remain delicious for up to two weeks.
Freezing
Freezing is not recommended for pickled watermelon rind because the texture changes and becomes soggy once thawed. For best results, enjoy them fresh and chilled from the fridge.
Reheating
Since these pickles are meant to be enjoyed cold or at room temperature, reheating is unnecessary. Instead, allow them to come to room temperature before serving to fully appreciate their complex flavors.
FAQs
Can I use regular table salt instead of kosher salt?
While kosher salt is preferred for its purity and ability to dissolve well during the softening process, you can use table salt. Just reduce the amount slightly as table salt is denser.
How long can pickled watermelon rind stay fresh in the fridge?
Stored properly in sealed jars, your pickled watermelon rind will remain fresh and tasty for about two weeks.
Is it necessary to boil the rind before pickling?
Yes, boiling softens the rind and removes any bitterness, which is important for a pleasant texture and taste in your final pickles.
Can I use other types of vinegar?
Definitely! Apple cider vinegar works wonderfully and adds a subtle fruity undertone, making it a great alternative to white vinegar.
Do I have to use pickling spice or can I substitute something else?
Pickling spice provides a unique bouquet of flavors, but if you don’t have any on hand, you can make your own blend with ingredients like mustard seeds, coriander, peppercorns, and bay leaf for a similar effect.
Final Thoughts
There’s something truly satisfying about turning what’s often discarded into a delightful culinary treasure, and this Pickled Watermelon Rind Recipe does exactly that. It’s simple, delicious, and surprisingly versatile—a fantastic way to extend watermelon season and enjoy fresh, vibrant flavors long after the fruit is gone. I can’t wait for you to give it a try and add this charming recipe to your kitchen favorites!
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Pickled Watermelon Rind Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 day 25 minutes
- Yield: About 2 jars (16 oz each) of pickled watermelon rind
- Category: Pickling
- Method: Stovetop
- Cuisine: American
Description
Pickled Watermelon Rind transforms the often discarded watermelon peel into a sweet and tangy treat that’s refreshing and reduces food waste. This recipe softens the rinds and pickles them in a flavorful brine made from vinegar, sugar, garlic, and pickling spices, perfect for a unique summer snack or condiment.
Ingredients
Watermelon Rind
- Rinds from one small watermelon (about 4 lbs)
- 2 tbsp kosher salt
Pickling Brine
- 1 cup white vinegar (or apple cider vinegar as a substitute)
- 1 cup granulated sugar
- 1 medium garlic clove, minced
- 1 tbsp plus about 2 tsp pickling spice (store-bought like Mrs. Wages or homemade)
- 1 cup water
Instructions
- Prepare the Watermelon Rind: Use a vegetable peeler to remove the outer green peel of the watermelon rind, leaving a thin layer of green if desired for texture. After peeling, cut the watermelon into quarters, then slice each quarter into 1/2 inch thick pieces. Carefully remove the pink flesh from the rind, leaving about 1/4 inch of flesh attached to maintain some sweetness and texture. Cut the rind strips into smaller pieces about 2-3 inches long for easier pickling and serving.
- Soften the Rind: Place the rind pieces into a large pot and sprinkle with kosher salt. Add enough water to cover about 1 inch above the rind. Bring the water to a boil over medium-high heat and boil the rind until it becomes soft and tender, approximately 3 minutes. After boiling, drain the water and let the rind cool for about 5 minutes.
- Prepare the Jars: Sterilize glass jars to avoid contamination. Once cooled, divide the softened watermelon rinds evenly among the sterilized jars, packing them lightly but leaving space for brine.
- Make the Pickling Brine: In another pot, combine the vinegar, granulated sugar, minced garlic, pickling spice, and one cup of water. Bring this mixture to a boil over medium heat and continue boiling until the sugar is completely dissolved, about 3 minutes.
- Pour the Brine and Seal: Carefully pour the hot pickling brine over the watermelon rinds in the jars, ensuring the rinds are fully submerged. Cover the jars with lids; they may self-seal as they cool.
- Cool and Refrigerate: Allow the jars to cool at room temperature for about an hour until they reach room temperature. Then refrigerate the pickled rind jars for at least one full day to marinate and develop flavor before serving.
- Storage: Store the pickled watermelon rind in the refrigerator for up to two weeks. Note this pickling method is refrigerator-style and not shelf stable.
Notes
- It is easier to peel the whole watermelon before slicing rather than peeling after cutting.
- Leaving a bit of green peel on the rind adds chewiness and texture, but you can peel more if preferred.
- Pink flesh removed from the rind can be saved for smoothies or other recipes.
- The brine can be made with white vinegar or apple cider vinegar with great results.
- Pickling spice can be store-bought or homemade; check the canning section of stores for options.
- This is a quick refrigerator pickle and must be kept refrigerated.
- Allow the pickled rind to marinate for at least 24 hours for best flavor absorption.
