Pickled Watermelon Rind
Pickled Watermelon Rind is a tangy-sweet condiment made from the often-discarded rind of the watermelon. It’s lightly spiced, crunchy, and perfect for adding bright flavor to a variety of dishes.
Servings: 6 servings
Calories: 142kcal
Ingredients
- 4 cups watermelon rind peeled and cut into 1-inch pieces
- 1 ½ cups water
- 1 cup white vinegar
- ¾ cup sugar
- 1 tablespoon kosher salt
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon red pepper flakes optional
- 1 inch ginger sliced
Instructions
- Peel the outer green watermelon rind using a vegetable peeler, then cut the white parts into 1-inch pieces with a chef’s knife.
- Bring a medium saucepan of water to a boil. Add the rind and cook for 5 minutes, then drain.
- In the same saucepan, combine water, vinegar, sugar, salt, cinnamon stick, cloves, mustard seeds, peppercorns, red pepper flakes (optional), and sliced ginger. Bring to a boil, stirring to dissolve sugar and salt.
- Add the cooked rind to the brine. Reduce heat and simmer for 10 to 15 minutes until the rind is slightly translucent.
- Transfer rind and brine to a clean glass jar, making sure the rind is fully submerged.
- Cool to room temperature.
- Refrigerate for at least 24 hours before serving.
Notes
Chef Jenn’s Tips
- Using a vegetable peeler helps remove the rind’s tough skin quickly and evenly.
- Simmering the rind before pickling softens it just enough without losing crunch.
- Make sure to use a clean glass jar for storing to keep your pickles fresh longer.
- If you want more heat, add extra red pepper flakes or a sliced chili pepper to the brine.
Nutrition
Serving: 0.5cup | Calories: 142kcal | Carbohydrates: 34g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1171mg | Potassium: 140mg | Fiber: 1g | Sugar: 31g | Vitamin A: 632IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 0.5mg