Pickled Watermelon Rind Just to Make You Homesick
Transform a humble summer leftover into a nostalgic treat with "Pickled Watermelon Rind Just to Make You Homesick." This recipe breathes new life into the often-overlooked white rind of a watermelon, magically turning it into a tender, tangy-sweet delight bursting with old-fashioned charm. Featuring a signature blend of apple cider vinegar, warm spices like cinnamon and cloves, and the zesty brightness of fresh lemon and ginger, the rinds are brined to perfection, creating a unique condiment that’s as comforting as it is surprising. Perfect as a crisp snack, a garnish for charcuterie boards, or a tangy sidekick for your favorite Southern dishes, these pickled rinds offer a beautiful blend of sustainability and flavor. From softening the rinds overnight to simmering them in a fragrant spiced syrup, this recipe is a labor of love guaranteed to transport you to childhood summers and cozy kitchen memories.
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Recipe Information
Ingredients
- 4 cups (peeled and cut into 1-inch pieces) Watermelon rind
- 4 cups Water
- 2 tablespoons Salt
- 2.5 cups Apple cider vinegar
- 1.5 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 6 whole Cloves
- 1 tablespoon (peeled and sliced) Ginger
- 0.5 Lemon (thinly sliced)
Instructions
Start by preparing the watermelon rinds. Peel off the green outer skin and remove any pink flesh, leaving only the white rind. Cut the rind into 1-inch pieces until you’ve measured 4 cups.
In a large bowl, dissolve the salt in 4 cups of water. Add the watermelon rind pieces and allow them to soak for 6-8 hours or overnight in the refrigerator. This helps to soften the rinds.
After soaking, drain and rinse the watermelon rinds under cool water to remove excess salt.
In a large saucepan, combine the apple cider vinegar, 1 cup of water, and granulated sugar. Stir over medium heat until the sugar dissolves completely.
Once dissolved, add the cinnamon, cloves, ginger, and lemon slices to the saucepan. Bring the mixture to a gentle boil.
Add the rinsed watermelon rinds to the saucepan and lower the heat to a simmer. Cook the rinds for 30-35 minutes or until they become translucent and tender.
Carefully transfer the hot watermelon rinds and syrup into sterilized jars using a ladle. Leave about 1/2 inch of headspace at the top of each jar.
Seal the jars tightly and allow them to cool to room temperature. Store the jars in the refrigerator for up to 1 month or process them in a water bath for 10 minutes if you’d like them to be shelf-stable.
Allow the pickled watermelon rinds to sit for at least 24 hours before enjoying. This resting time enhances the flavor.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1174 mg | 51% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 36.0 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 158 mg | 3% | |
*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.
