Description
This pickled watermelon rind recipe transforms often-discarded rinds into a tangy, sweet, and crunchy delight. Perfect as a creative lunch side or a unique addition to your table.
Ingredients
Scale
- Watermelon rind (thick rinds with minimal red flesh attached)
- 2 cups (480 ml) white vinegar
- 1 cup (240 ml) water
- 1 cup (200 g) sugar
- 1 tablespoon salt
- 2 cinnamon sticks
- 5 whole cloves
- 2 slices fresh ginger
Instructions
- Remove the green outer skin from the watermelon rind using a vegetable peeler. Slice the rind into 1-inch pieces.
- In a large saucepan, combine white vinegar, water, sugar, and salt. Add cinnamon sticks, whole cloves, and ginger slices. Bring to a boil, then reduce to a simmer.
- Add the watermelon rind pieces to the simmering brine. Cook for 10-15 minutes, or until the rind becomes slightly translucent.
- Using tongs, transfer the cooked rind to sterilized mason jars. Pour the warm brine over the rinds, ensuring they are fully submerged.
- Seal the jars tightly and let them cool to room temperature. Refrigerate for at least 24 hours before serving.
Notes
For best results, use fresh spices and sterilize your jars before use. Adjust the sugar in the brine to suit your taste preferences. The pickles taste best after 48 hours as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 10
- Sodium: 300
- Carbohydrates: 12
- Fiber: 1
Keywords: pickled watermelon rind, summer recipe, creative side dish, Southern cooking, sustainable recipe