540 minutes
A delightful recipe that turns the often-discarded watermelon rind into sweet, tangy pickles, perfect for snacking or as a condiment.
Watermelon Rind, trimmed and cut
0 oz
cups
cups
Cloves
teaspoons
each
teaspoons
Salt, for brining
tablespoons
1. Prepare the Rinds
Carefully trim away the green skin and any pink flesh from the watermelon rind. Cut the rind into preferred shapes for pickling.
2. Brine the Rinds
Dissolve salt in water to create a brine and submerge the watermelon rind pieces in it, letting them sit overnight until they start looking slightly translucent.
3. Boil the Rinds
Drain and rinse the brined rinds thoroughly. Place them in a pot of fresh water and bring to a boil until the rinds are tender and can be pierced through easily with a fork.
4. Make the Pickling Solution
Combine vinegar, sugar, and pickling spices in a pot. Bring to a boil, stirring until the sugar has completely dissolved.
5. Simmer the Rinds in the Pickling Solution
Add the boiled rinds to the pot with the pickling solution and simmer until they become translucent and the syrup thickens slightly, indicating the pickles are ready.
Look for thick, firm rinds with a substantial white part for better texture when pickled.
Simmer the rinds slowly to allow flavors to infuse without breaking down the rinds too much.
Use complex spices like star anise, cardamom, or a dried chili to add depth to the flavor profile.
Thoroughly peel the green outer skin to avoid toughness and bitterness, leaving just the white rind with a bit of pink flesh.
Cut the rind into uniform, bite-sized pieces for even pickling and consistent texture.
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