Watermelon rind pickles are a clever and tasty way to use up the part of the watermelon that most people throw away. This recipe transforms the hard, white part of the watermelon rind into a sweet and tangy pickle.
These pickles are not only delicious but also a fun conversation starter about reducing food waste. They’re easy to make and offer a delightful twist on traditional pickling that can surprise and intrigue friends and family alike.
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Why This Recipe Works
This recipe is fantastic because it turns something typically discarded into a delightful treat. The natural firmness of the watermelon rind makes it perfect for pickling, as it absorbs the flavors while retaining a crisp texture. The combination of vinegar, sugar, and spices such as cinnamon and cloves infuses the rinds with a complex flavor profile that balances sweet, tart, and spicy notes. This makes them a versatile addition to many dishes, enhancing flavors and adding a unique crunch.
Moreover, these pickles are an excellent way to introduce sustainability into your kitchen practices. By utilizing the watermelon rind, you reduce food waste and get the most out of a single fruit. Watermelon rind pickles are also a great starting point for those new to pickling because the recipe is straightforward and forgiving.
It requires minimal ingredients and just a little patience as the flavors develop over a few days. Whether you’re serving them as a snack, a condiment, or a garnish, watermelon rind pickles are a guaranteed hit that will leave people impressed with your culinary creativity and commitment to sustainability.
Ingredients
Watermelon Rind: The white part of the watermelon that is often discarded; it becomes crisp and flavorful when pickled. No substitutes recommended.
Vinegar: Adds the acidic base necessary for pickling; apple cider vinegar or white vinegar work best here.
Sugar: Balances the vinegar's acidity with sweetness; honey or maple syrup can be used as alternatives for a different flavor profile.
Cinnamon Stick: Infuses the pickles with a warm, spicy note; ground cinnamon can be used in a pinch but won't distribute as evenly.
Cloves: Adds a deep, aromatic flavor; ground cloves can substitute but be cautious as they are more potent.
Tips
- Make sure to peel the green outer skin of the watermelon rind completely.
- Cut the rind into uniform pieces for even pickling.
- Sterilize the jars properly before use to prevent contamination.
- Let the pickles sit for at least a week before eating to develop the flavors fully.
- Store the pickles in a cool, dark place to extend their shelf life.
How to Serve
Watermelon rind pickles are a unique and delightful treat that can add a tangy twist to many dishes. They have a sweet and tangy flavor with a crisp texture, making them a perfect complement to richer foods.
- Serve these pickles alongside grilled meats or fatty dishes like pulled pork to cut through the richness with their acidity.
- They also make a great addition to a cheese board, offering a refreshing contrast to creamy cheeses and charcuterie.
- For a creative appetizer, top a cracker with a slice of cheese and a piece of watermelon rind pickle, or chop them up and add them to a fresh summer salad for extra crunch and flavor.
FAQs
What part of the watermelon is used for these pickles?
Only the white rind is used. Remove the tough green outer skin and any remaining pink flesh before cutting the rind into pieces.
How long do refrigerator watermelon rind pickles last?
Stored in sealed jars in the refrigerator, they can last up to 2 months. Always use a clean utensil when serving to help maintain freshness.
Can I make these less sweet?
Yes. You can reduce the sugar slightly, but keep enough to balance the vinegar and spices. The flavor will be more tart and less candy-like.
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Watermelon Rind Pickles
Ingredients
- 4 cups watermelon rind green skin and pink flesh removed, cut into 1-inch pieces
- 3 cups water
- 1 cup vinegar apple cider or white
- 1 cup sugar
- 1 cinnamon stick
- 5 cloves
- 1 teaspoon salt
- a few slices of lemon or ginger for additional flavor optional
Instructions
- In a large pot, combine water, vinegar, sugar, cinnamon stick, cloves, and salt. Bring to a boil, stirring until the sugar has dissolved.
- Add the watermelon rind pieces to the boiling mixture and return to a boil. Then, reduce heat and simmer for about 5 minutes until the rinds are tender.
- Remove from heat and let cool completely in the pot.
- Once cooled, transfer the rinds and liquid into sterilized jars. If using, add a slice of lemon or ginger to each jar.
- Seal the jars and store in the refrigerator. Allow the pickles to marinate for at least a week before consuming to develop the flavors.
Nutrition
Notes
- Make sure to peel the green outer skin of the watermelon rind completely.
- Cut the rind into uniform pieces for even pickling.
- Sterilize the jars properly before use to prevent contamination.
- Let the pickles sit for at least a week before eating to develop the flavors fully.
- Store the pickles in a cool, dark place to extend their shelf life.
Can I water process this? Trying recipe now .