watermelon pickles

Southern-inspired Pickled Watermelon Rind is a sweet and crunchy snack that makes use of the leftover white, firm part of the fruit.

Pickled Watermelon Rind

white vinegar

rice vinegar ((see note))

water

sugar

3- inch piece of ginger, (broken)

cinnamon sticks, (broken)

salt ((see note))

black peppercorns

cloves

watermelon rinds,

jalapeño pepper, (sliced (optional))

Stir white vinegar, rice vinegar, water, and sugar in a large saucepan over medium heat until sugar dissolves. Stir in ginger, cinnamon, salt, peppercorns, and cloves and bring to a boil. Add watermelon rinds and simmer 5 minutes, or until softened. Remove from heat and allow too cool for 30 minutes.

Divide jalapeño slices (if using) between 2 (16-ounce) glass jars with lids. Once cooled 30 minutes, divide watermelon rinds and pickling liquid between the jars. Cover and chill in the refrigerator for up to 2 weeks. For the best flavor, chill at least 24 hours before serving.

This pickled watermelon rind recipe is perfect for summer! The pickles come out deliciously zingy, a great way to use up this seasonal fruit.

watermelon rind (from about 1/2 small watermelon)

salt

clove

coriander seeds

Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and allow it to air dry.

Use a vegetable peeler to remove the green skin from the watermelon. Cut it into slices, then cut out the watermelon flesh, leaving just a bit attached to the rind for color. Save the flesh for another watermelon recipe (like juice, salad, skewers, smoothies, watermelon water, and more!). Cut the rind into bite size pieces until you have 2 cups.

In a small saucepan, combine the vinegar, water, sugar, kosher salt, peppercorns, clove and coriander seeds. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).

Add the watermelon rind to the brine and simmer for 5 to 10 minutes until it is tender when pierced with a fork. Use a slotted spoon to pack the mason jar with the rinds, then cover them with the hot brine.

Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Refrigerate until serving. Stores for up to 1 month refrigerated.

I'm 13 and I can tell you that this is super easy to make!  This was a delicious recipe. I made some changes like adding some peppers and anise for more bold flavors. I will most certainly be making this all summer long.

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Pickled Watermelon Rind

Pickled Watermelon Rind

Top 2 watermelon pickles recipes from across the web

The most viewed watermelon pickles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pickled Watermelon Rind

Pickled Watermelon Rind

The most viewed watermelon pickles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine