Making Pickled Watermelon Rind is such a fun way to use part of the watermelon that usually gets tossed out. This recipe takes that leftover rind and turns it into a crispy, tangy treat that might surprise you!
This recipe solves waste by repurposing rind, reduces spoilage from leftovers, and lowers cost by using pantry-ready ingredients.
Sometimes I don’t know what to do with all the rind left after slicing up a watermelon. It feels like such a waste to just throw it away! This quick recipe means you can whip something up in the kitchen instead of worrying about another food scrap ending in the trash.
What’s great about this pickled watermelon rind recipe is that it comes together super fast, under 30 minutes! You don’t need any fancy canning equipment either, which makes it perfect for even the most beginner cooks. Plus, you can enjoy the sweet and spicy flavors after just a couple of hours of chilling in the fridge.
If you love quick and easy snacks, this is a fantastic recipe to try. And if you’re in the mood for something sweet and tangy, check out my Sweet Refrigerator Pickles!
Why You Will Love This Recipe
- Unexpected Flavor : The combination of sweet, tangy, and spicy makes these pickles stand out. You won’t find flavors like this in store-bought options.
- Crunchy Texture : The watermelon rinds stay crunchy even after pickling. That satisfying bite adds an enjoyable element to your snack or meal.
- Quick and Simple : You can have delicious pickles ready in about 30 minutes without all the fuss of traditional canning. It’s an easy way to enjoy a unique treat.
- Long Storage Life : These pickles stay fresh in the fridge for 4 to 6 weeks. They make a great snack or condiment that you can always have on hand.
Easy Pickled Watermelon Rind Recipe
- Prep Time: 20 minutes
- Cool Time: 2 hours
- Cook Time: 5 minutes
- Total Time: 2 hours 25 minutes
- Yield: 64 servings 1x
- Category: Snack
- Method: Straining
- Cuisine: American
- Diet: Vegan, Gluten-Free, Vegetarian
Description
A refreshing and tangy pickled watermelon rind recipe, perfect for summer snacks and garnishing dishes.
Ingredients
- 7–8 cups peeled watermelon rind, cut into even-sized pieces
- 2 1/2 cups white vinegar
- 2 1/2 cups water
- 1/2 cup granulated sugar
- 1/4 cup salt
- 2 whole jalapeños, sliced
- 21/2 teaspoons black peppercorns
- 11/2 teaspoon vanilla extract
Instructions
- Prepare the Rinds: Start by carefully cutting the watermelon rinds into even-sized pieces. Aim for uniformity so they pickle at the same rate. A common mistake is leaving too much pink flesh, which can lead to mushy pickles. You will smell the sweet watermelon aroma as you work.
- Boil the Brine: Heat the water, vinegar, salt, and sugar in a medium saucepan until it is bubbling and the sugar dissolves completely. The mix will have a sharp tangy scent that fills your kitchen. Do not let it boil too long, or it can become overly salty!
- Add the Spices: Stir in the black peppercorns and the sliced jalapeños for heat, if desired. The mixture should smell aromatic and inviting. If you do not like heat, remember to remove the jalapeño seeds for a milder flavor.
- Combine Rinds & Brine: Pour the hot brine over the watermelon rinds in a pint jar or container. Make sure the rinds are completely submerged to pickle them thoroughly. If they float above the liquid, they will not pickle properly, resulting in uneven flavors.
- Let It Rest: Seal the jar and let it sit for at least two hours, or overnight for even better flavor. You will notice a bright color change over time. Just be patient; rushing the process can lead to less flavorful pickles.
- Enjoy Your Pickles: Once they have rested, taste those pickles! They should have a perfect crunch and a sweet-tangy flavor. If you find them too salty or sweet, tweak your brine recipe next time to suit your taste.
Notes
- Homemade watermelon pickles last in the fridge for about 4 to 6 weeks; after a month, rinds may lose their crunch but are still safe to eat.
- If slices are too mushy after pickling, try using less of the pink flesh on the rind to keep them crunchier.
- When the pickling liquid does not fully cover the rinds, a little more hot liquid will help keep everything submerged.
- If the flavor is either too salty or sweet, tweaking your sugar and salt amounts in future batches will help achieve a better taste.
- For consistent pickling results, cutting the rind into uniform pieces can really help with how evenly they absorb the flavors.
- If heat level is an issue, adjusting jalapeño seeds, removing them for less heat or leaving them for more, can make all the difference.
Nutrition
- Serving Size: 1 serving
- Calories: 13
- Sugar: 3g
- Sodium: 443mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Recipe Tips
- If slices are too mushy after pickling, try using less of the pink flesh on the rind to keep them crunchier.
- When the pickling liquid doesn’t fully cover the rinds, a little more hot liquid will help keep everything submerged.
- If the flavor is either too salty or sweet, tweaking your sugar and salt amounts in future batches will help achieve a better taste.
- For consistent pickling results, cutting the rind into uniform pieces can really help with how evenly they absorb the flavors.
- If heat level is an issue, adjusting jalapeño seeds, removing them for less heat or leaving them for more, can make all the difference.
Serving Suggestions
Serve pickled watermelon rind on sandwiches for a crunchy bite. Include them in summer charcuterie boards or use as a cocktail garnish.
This ingredient works well in various recipes like salads or wraps for additional flavor. Add them to tacos or grain bowls for a unique touch.
A drizzle of balsamic glaze can enhance the flavor profile of pickled watermelon rind. Consider pairing with fresh herbs for added freshness.
Recipe variations
- You can use cucumber in place of watermelon rind for a refreshing twist.
- Add 1 teaspoon of garlic powder for a robust flavor enhancement that complements the pickles.
- Either include sliced radishes or thinly sliced onions for an extra layer of crunch and color.
- If preparing more, scale up the recipe by doubling the ingredients to make 14-16 cups of pickled watermelon rind.
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How to Store?
To keep your pickled watermelon rind fresh, follow these storage tips:
Refrigeration: Store pickled watermelon rind in an airtight container in the fridge for up to 6 weeks. This method maintains flavor.
Freezing: For long-term storage, place pickled watermelon rind in a freezer bag, removing excess air. Freeze for up to 3 months. Thaw in the fridge before using.
Check for Safety: Always inspect the pickled watermelon rind for any off smells or color changes before consuming. Discard if necessary.
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