Pickled Watermelon Rind
A tangy, crunchy way to use up watermelon rinds that would otherwise go to waste. These quick pickled watermelon rinds are easy to make, packed with flavor, and perfect as a summer snack, sandwich topping, or salad add-on.
Servings 8 people
Equipment
- saucepan
- 2 (16-ounce) glass jars with lids
Ingredients
- 1 cup white vinegar
- ½ cup rice vinegar (see note)
- 1 ½ cups water
- ½ cup sugar
- 3- inch piece of ginger, broken
- 2 cinnamon sticks, broken
- 1 tablespoon pickling salt (see note)
- 1 teaspoon black peppercorns
- 1 teaspoon cloves
- 3 cups watermelon rinds, green skin removed and chopped into 2-inch pieces
- 1 jalapeño pepper, sliced (optional)
Instructions
- Stir white vinegar, rice vinegar, water, and sugar in a large saucepan over medium heat until sugar dissolves. Stir in ginger, cinnamon, salt, peppercorns, and cloves and bring to a boil. Add watermelon rinds and simmer 5 minutes, or until softened. Remove from heat and allow too cool for 30 minutes.
- Divide jalapeño slices (if using) between 2 (16-ounce) glass jars with lids. Once cooled 30 minutes, divide watermelon rinds and pickling liquid between the jars. Cover and chill in the refrigerator for up to 2 weeks. For the best flavor, chill at least 24 hours before serving.
Notes
- Storage: You can store pickled watermelon rind in the fridge for up to two weeks, so it's ideal for making in advance. The flavor develops best after resting for at least 24 hours. These are not shelf-stable, so keep them chilled.
- Vinegar: Substitute additional white vinegar for the rice vinegar if desired.
- Salt: Pickling salt is an additive-free salt made with fine granules that dissolve easily in brine. Substitute kosher salt if desired.