Description
A refreshing and tangy pickled watermelon rind recipe, perfect for summer snacks and garnishing dishes.
Ingredients
Scale
- 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