1475 minutes
Transform watermelon rinds into zesty and sweet pickles with this simple recipe, perfect for a refreshing snack or a unique addition to your favorite dishes.
Watermelon Rind, cubed, green skin and pink flesh trimmed away
cups
to taste
cups
cups
0 oz
Ground Sumac
tablespoons
1. Salt the Watermelon Rinds
Place the cubed watermelon rinds in a bowl and sprinkle them liberally with salt. Let them sit for about 30 minutes to draw out excess moisture and soften slightly.
2. Rinse the Rinds
Rinse the salted watermelon rinds under cool water in a colander to remove the excess salt.
3. Prepare the Brine
Combine water, red wine vinegar, sugar, ground sumac, and a teaspoon of salt in a small saucepan. Heat the mixture until it boils and the sugar has completely dissolved.
4. Pickle the Rinds
Add the rinsed watermelon rinds to the hot brine, allowing them to cool in the jar or saucepan. Once cooled, place the jar in the refrigerator for 24 hours, allowing the flavors to meld.
Opt for watermelons that are not overly soft to ensure a crisp texture in the pickles.
Don’t overcook the rinds during simmering; they should retain a slight crunch.
Enhance the texture by giving the rinds an overnight soak in a saltwater brine before pickling.
Allow the pickles to rest in the fridge for at least a week for the flavors to meld.
Thoroughly peel the green outer skin of the rind. The white part should remain intact as it's the star of this recipe.
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