I love finding creative ways to use every part of my ingredients, and Pickled Watermelon Rinds are a perfect example of turning scraps into something delicious! Instead of tossing the rinds, I transform them into a sweet, tangy, and slightly spicy treat that pairs wonderfully with sandwiches, grilled meats, or as a unique snack on its own.
Why Pickled Watermelon Rinds?
Watermelon rinds are often overlooked, but they have a crisp texture and mild flavor that makes them perfect for pickling. Once soaked in a flavorful brine of vinegar, sugar, and warming spices like cinnamon and cloves, they become a refreshing and tangy bite with just the right amount of sweetness.
Pickled watermelon rinds are not only tasty but also a great way to reduce food waste. They make a fantastic addition to summer BBQs, cheese boards, or even grain bowls. The balance of acidity, sweetness, and subtle spice makes them incredibly versatile.
A Perfect Balance of Flavors
The combination of white vinegar and apple cider vinegar gives these pickles a bright acidity, while the cinnamon, cloves, and mustard seeds add layers of warm spice. If you like a little kick, adding red pepper flakes will bring a gentle heat to each bite. The texture remains tender yet crisp, making these pickles satisfying and refreshing.
Ingredients for Pickled Watermelon Rinds
To make these tangy and slightly sweet Pickled Watermelon Rinds, you’ll need a few simple ingredients that create the perfect balance of flavors.
- Watermelon Rinds (4 cups, peeled and cut into 1-inch cubes or strips) – The white portion of the watermelon rind has a firm texture that absorbs the pickling flavors beautifully.
- Water (2 cups) – Helps dilute the brine and balance the acidity.
- White Vinegar (1 cup) – Adds a sharp, clean acidity that enhances the pickling process.
- Apple Cider Vinegar (1 cup) – Provides a slightly fruity depth of flavor that complements the sweetness of the watermelon rinds.
- Granulated Sugar (1 cup) – Balances the acidity of the vinegar and enhances the overall taste.
- Salt (2 tablespoons) – Helps preserve the rinds while intensifying the flavors of the brine.
- Whole Black Peppercorns (1 teaspoon) – Adds a mild peppery kick without overpowering the pickles.
- Whole Cloves (1 teaspoon) – Brings a warm, slightly sweet spice that pairs beautifully with the watermelon rinds.
- Cinnamon Sticks (2 sticks) – Infuses a gentle warmth that enhances the flavor profile of the pickles.
- Mustard Seeds (1 teaspoon) – Adds a slight pungency and depth to the pickling liquid.
- Crushed Red Pepper Flakes (1 teaspoon, optional) – Provides a hint of spice for those who enjoy a little heat.
- Clean Glass Jars with Lids – Essential for storing and preserving the pickled rinds.
How to Make Pickled Watermelon Rinds
Step 1: Prepare the Watermelon Rinds
Start by peeling off the tough green outer skin of the watermelon. You want to keep only the white portion of the rind with a little pink flesh remaining for extra flavor. Cut the rinds into 1-inch cubes or strips for easy pickling.
Step 2: Make the Pickling Brine
In a large pot, combine the water, white vinegar, apple cider vinegar, sugar, salt, black peppercorns, cloves, cinnamon sticks, mustard seeds, and crushed red pepper flakes (if using). Stir everything together and bring the mixture to a gentle boil over medium-high heat.
Step 3: Cook the Watermelon Rinds
Once the brine is boiling, carefully add the prepared watermelon rinds. Lower the heat to a simmer and let the rinds cook for 10-15 minutes, or until they are tender but still slightly crisp. Stir occasionally to ensure even cooking.
Step 4: Cool and Transfer to Jars
Remove the pot from the heat and let the mixture cool to room temperature. Carefully transfer the pickled watermelon rinds and the brine into clean glass jars, ensuring that the rinds are fully submerged in the liquid.
Step 5: Seal and Refrigerate
Seal the jars with airtight lids and place them in the refrigerator. Let them sit for at least 24 hours before serving to allow the flavors to develop fully. The longer they sit, the more intense and flavorful they become.
Storage Tips
- Refrigeration: Pickled watermelon rinds can be stored in the refrigerator for up to a few weeks.
- Flavor Development: The flavors will continue to deepen and improve over time, so they taste even better after a few days.
- Serving Suggestions: Enjoy them as a snack, a sandwich topping, or a side dish with grilled meats or cheese platters
How Long to Pickle Watermelon Rinds
The pickling process for watermelon rinds is quite simple, but timing plays a key role in achieving the perfect balance of flavors and texture. Here’s how long each step takes:
- Simmering the Rinds: Once added to the brine, watermelon rinds should be cooked for 10-15 minutes until they are tender but still slightly crisp. Overcooking can make them too soft, so keep an eye on them.
- Cooling Time: After simmering, allow the mixture to cool completely to room temperature before transferring to jars. This helps the flavors develop evenly.
- Refrigeration Time: The pickles need to sit for at least 24 hours before serving. This allows the rinds to fully absorb the brine’s flavors. However, for the best taste, wait 3-5 days before enjoying them.
The longer the pickled rinds sit in the fridge, the more intense and flavorful they become. If you love a strong pickled flavor, let them sit for a week before tasting!
How to Store Pickled Watermelon Rinds
Proper storage ensures your pickled watermelon rinds stay fresh and flavorful. Here’s what you need to know:
- Refrigeration: Since these pickles are made with a vinegar-based brine, they should be stored in an airtight glass jar in the refrigerator. They will stay fresh for up to 2-3 weeks.
- Freezing: Pickled watermelon rinds are not ideal for freezing, as freezing can alter their texture, making them mushy.
- Flavor Development: The longer they sit, the more flavorful they become. They are best consumed within the first two weeks for optimal taste and crunch.
If you notice any changes in smell, color, or texture after a few weeks, it’s best to discard them and make a fresh batch.
Tips for the Best Pickled Watermelon Rinds
For perfectly tangy, slightly sweet pickled rinds, follow these tips:
✔ Use Fresh Watermelon Rinds – Choose firm watermelon rinds for the best texture. Avoid overly ripe or mushy rinds.
✔ Cut the Rinds Evenly – This ensures even cooking and consistent texture across all the pickles.
✔ Adjust the Sweetness & Spice – If you like your pickles on the sweeter side, increase the sugar slightly. For a spicier version, add extra crushed red pepper flakes or a few slices of fresh chili.
✔ Sterilize Your Jars – Before filling them with the pickled rinds, make sure your glass jars are clean and sterilized to keep the pickles fresh for longer.
✔ Experiment with Additional Spices – Try adding star anise, bay leaves, or fresh ginger for extra layers of flavor
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Pickled Watermelon Rinds – A Sweet and Tangy Delight
- Total Time: 25 minutes
- Yield: 4 cups pickled rinds 1x
Description
Turn leftover watermelon rinds into a delicious and refreshing snack with this easy pickling recipe. These Pickled Watermelon Rinds are slightly sweet, tangy, and full of warm spices like cinnamon and cloves. Perfect for serving with cheese boards, grilled meats, or as a crunchy topping for sandwiches!
Ingredients
- 4 cups watermelon rinds, peeled and cut into 1-inch cubes or strips
- 2 cups water
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 cup granulated sugar
- 2 tablespoons salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole cloves
- 2 cinnamon sticks
- 1 teaspoon mustard seeds
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- Clean glass jars with lids
Instructions
- Prepare the Watermelon Rinds – Peel off the tough outer green skin, keeping only the white part of the rind with a little pink flesh. Cut into 1-inch cubes or strips.
- Make the Pickling Brine – In a large pot, combine the water, white vinegar, apple cider vinegar, sugar, salt, black peppercorns, cloves, cinnamon sticks, mustard seeds, and red pepper flakes (if using). Bring to a boil over medium-high heat.
- Cook the Watermelon Rinds – Add the prepared rinds to the boiling brine. Reduce the heat and let it simmer for 10-15 minutes until the rinds become tender but still slightly crisp.
- Cool and Transfer to Jars – Remove from heat and allow the mixture to cool to room temperature. Carefully transfer the rinds and brine into clean glass jars, making sure they are fully submerged.
- Seal and Refrigerate – Secure the lids and store the jars in the refrigerator for at least 24 hours before serving. The flavors will continue to develop over time.
- Enjoy! – Serve pickled watermelon rinds as a snack, sandwich topping, or a flavorful side dish
Notes
- Storage: Keep pickled watermelon rinds refrigerated for up to 2-3 weeks for the best flavor.
- Make It Sweeter: If you prefer a sweeter version, increase the sugar slightly.
- Add Extra Flavor: Try adding star anise or fresh ginger for an additional twist.
- Spicy Version: Increase the red pepper flakes or add a few slices of fresh chili for heat
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Frequently Asked Questions About Pickled Watermelon Rinds
1. Can I Use the Green Outer Skin for Pickling?
No, the tough green outer skin should be removed before pickling. It is too firm and does not absorb the brine well. For the best texture, use only the white part of the rind with a little pink flesh remaining.
2. How Long Do Pickled Watermelon Rinds Last?
Pickled watermelon rinds last up to 2-3 weeks when stored properly in the refrigerator. The longer they sit, the stronger the flavors become. Always keep them in an airtight glass jar to maintain freshness. If they develop an off smell or change in texture, it’s time to discard them.
3. Can I Make Pickled Watermelon Rinds Without Sugar?
Yes! If you prefer a sugar-free version, simply omit the sugar or replace it with a natural sweetener like honey or maple syrup. Keep in mind that sugar helps balance the acidity of the vinegar, so the taste will be more tart without it.
4. What Can I Serve with Pickled Watermelon Rinds?
These pickles are versatile and pair well with many dishes. Here are a few ideas:
- Cheese boards – The sweet-tangy flavor complements cheeses like cheddar or gouda.
- Grilled meats – Serve alongside grilled chicken, beef, or fish for a refreshing contrast.
- Burgers and sandwiches – Use them as a crunchy topping for added flavor.
- Salads – Chop them up and toss them into green or grain salads