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
Scale
- 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