Pickled Watermelon Rind

In the heat of the summer, few things are as refreshing as fresh watermelon! However, while the flesh of the watermelon is enjoyed, the rinds are usually discarded. That can be a lot of food waste!

Next time you eat a watermelon, don’t throw out the rinds! You can actually soften and pickle watermelon rinds for a sweet and sour treat. Keep reading to learn how!

Ingredients

This recipe is for a small (about 4 lbs) watermelon. I made this recipe using a watermelon slightly larger, but still on the smaller side, and had to double the recipe for the brine.

• The rinds from one small watermelon
• 2 tbsp kosher salt
• 1 cup white vinegar*
• 1 cup granulated sugar
• 1 medium garlic clove, minced
• 1 tbsp plus about 2 tsp pickling spice**

* I had apple cider vinegar on hand, so I used that instead. It still turned out great!

** This can be found at some grocery stores (tip: check the canning section) or you can make your own! I used the Mrs. Wages brand.

Preparation

Note: I used a watermelon that my mother had already sliced. (She was certainly a little confused when I told her over the phone, “don’t throw out the rind!”) It is far easier to peel the whole watermelon before you cut it. These instructions begin with a whole watermelon.

Use a vegetable peeler to remove the green peel of the watermelon. I removed only the outer layer of the peel, leaving a little bit of green, but you can remove more if desired. The pickles were a little chewy, which I didn’t mind.

Cut the watermelon into quarters, then cut each quarter into 1/2 inch slices. Remove the pink flesh from the rind, leaving about a 1/4 inch. Reserve for another use. I cut each strip of watermelon rind into smaller pieces (about 2-3 inches), but this is optional.

In a large pot, add the watermelon and salt. Add water until it covers about 1 inch of the rind. Bring to a boil over medium high heat, and boil until the rind becomes soft and tender, about 3 minutes. Drain and let the rind cool for about 5 minutes.

Divide the rind into sterilized glass jars and set aside.

In another pot, combine vinegar, sugar, garlic, pickling spice, and one cup of water. Bring to a boil and continue to boil until the sugar is dissolved, about 3 minutes.Pour the brine over the rinds. I covered the jars and they self-sealed.

Let the rinds stay at room temperature for an hour or so until cooled, then transfer to the fridge to marinate for one whole day before serving.

Store cans in the fridge for up to two weeks! This method (refrigerator) is not shelf stable.

Enjoy!

Written by Hailey Abbey. Original recipe by 12 Tomatoes.