Watermelon Rind Bread and Butter Pickles
Transform your leftover watermelon rinds into a tangy, sweet, and spiced delight with this recipe for Watermelon Rind Bread and Butter Pickles. Perfectly balanced with a medley of aromatic spices like mustard seeds, turmeric, and cloves, these pickles are simmered in a vibrant vinegar-sugar brine that infuses every bite with irresistible flavor. Not only are they a clever way to reduce food waste, but their crisp, tender texture and refreshing zest make them a versatile addition to sandwiches, charcuterie boards, or even straight out of the jar. Ready in just 24 hours, these refrigerator pickles are an easy, creative take on traditional bread and butter pickles. Try this eco-friendly recipe to elevate your summer meals while adding a unique twist to your pantry staples!
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Recipe Information
Ingredients
- 4 cups (peeled and sliced into 1/4-inch pieces) watermelon rind
- 2 tablespoons kosher salt
- 4 cups ice cubes
- 2 cups granulated sugar
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 6 pieces whole allspice
- 4 pieces whole cloves
- 1 (2-inch piece) cinnamon stick
Instructions
Peel the dark green outer skin from the watermelon rinds and trim away any pink flesh. Slice the rinds into 1/4-inch thick pieces, yielding approximately 4 cups.
In a large bowl, toss the sliced watermelon rinds with kosher salt. Add the ice cubes on top and cover. Let sit for 2 hours to draw out excess water.
Drain and rinse the rinds thoroughly under cold water. Pat them dry with paper towels and set aside.
In a large saucepan, combine the sugar, white vinegar, water, mustard seeds, celery seeds, turmeric, ground ginger, allspice, cloves, and cinnamon stick. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
Add the prepared watermelon rinds to the saucepan. Reduce the heat to low and simmer for 10 minutes, or until the rinds are just tender but not mushy.
Remove the saucepan from heat and allow the mixture to cool to room temperature.
Transfer the pickles and brine into clean, sterilized jars. Seal tightly with lids.
Refrigerate the jars for at least 24 hours to allow the flavors to develop. The pickles are best enjoyed within 2 weeks.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 488.2 g | 178% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 458.1 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1650 mg | 35% | |
*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.
