Pickled Watermelon Rind
Transform your leftover watermelon rind into a tangy-sweet treat with this Pickled Watermelon Rind recipe! This zero-waste delight combines the crisp, pale rind with a flavorful brine made from white vinegar, granulated sugar, and aromatics like fresh ginger, cinnamon, cloves, and mustard seeds. Perfectly balanced between sweet and zesty, these pickles make an irresistible snack, a vibrant addition to cheese boards, or a unique topping for sandwiches and salads. With just 20 minutes of prep and ingredients you likely have on hand, this easy recipe is a fun way to reduce food waste while creating a homemade delicacy that's ready to enjoy in just 24 hours. Try these pickled watermelon rinds today and savor the surprising versatility of this summertime staple!
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Recipe Information
Ingredients
- 8 cups Watermelon rind
- 4 cups Water
- 2 tablespoons Kosher salt
- 2 cups White vinegar
- 1.5 cups Granulated sugar
- 2 tablespoons Fresh ginger, thinly sliced
- 1 Cinnamon stick
- 4 Cloves
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
Instructions
Cut the green outer skin off the watermelon rind and remove any pink flesh remaining, leaving only the pale, whitish-green portion.
Slice the peeled rind into bite-sized pieces, approximately 1-inch squares or strips.
In a large bowl, combine the watermelon rind, water, and kosher salt. Stir to combine and soak for 4 hours or overnight in the refrigerator.
Drain and rinse the rind thoroughly under cold water. Set aside.
In a large saucepan, combine the white vinegar, granulated sugar, fresh ginger, cinnamon stick, cloves, mustard seeds, and black peppercorns. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
Once boiling, add the watermelon rind pieces to the saucepan. Reduce the heat to a simmer and cook for 15-20 minutes, or until the rind is tender but still slightly crisp.
Remove from heat and allow the mixture to cool slightly. Transfer the rind and brine into sterilized jars, ensuring the rind is fully submerged in the liquid.
Seal the jars tightly and let the pickles cool to room temperature before refrigerating. The pickled watermelon rind is ready to eat after 24 hours but tastes even better after a few days.
Store in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3625 mg | 158% | |
| Total Carbohydrate | 468.0 g | 170% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 415.3 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2746 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
