Description
Pickled Watermelon Rinds are a delicious way to reduce food waste while creating a tangy, sweet, and slightly spiced treat. Made with simple ingredients like vinegar, sugar, and warm spices, these pickles are perfect as a snack, a sandwich topping, or a flavorful side dish. With a crisp texture and refreshing taste, they bring a unique twist to your meals!
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: Remove the dark green outer skin from the watermelon rinds, leaving just the white portion. Cut them 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 the mixture to a boil over medium-high heat.
- Simmer the Rinds: Add the watermelon rinds to the boiling brine. Reduce the heat and let them simmer for 10-15 minutes, or until they become tender but still slightly crisp.
- Cool and Transfer: Remove the pot from heat and allow the mixture to cool to room temperature. Carefully transfer the rinds and brine into clean glass jars, ensuring the rinds are fully submerged.
- Refrigerate and Marinate: Seal the jars and store them in the refrigerator for at least 24 hours before serving to allow the flavors to develop.
- Enjoy! Serve your pickled watermelon rinds as a tangy snack, a topping for sandwiches, or a refreshing side dish.
Notes
- For extra crunch, use fresh, firm watermelon rinds and avoid overcooking them.
- Adjust the sweetness by adding more or less sugar to the brine.
- If you prefer a bolder spice profile, experiment with additional seasonings like bay leaves or star anise.
- Pickled watermelon rinds can be stored in the refrigerator for up to 3-4 weeks. If canned using a water bath method, they can last up to 1 year.
- Prep Time: 15 minutes
- Cook Time: 15 minutes