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
Scale
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.
