“The local deli in my town used to sell this by the pound. When I worked as a nurse’s aide…”
Pickled Watermelon Rind
This recipe turns watermelon rind into a tangy, sweet, and crunchy snack—perfect for reducing food waste while adding a unique twist to your meals. Serve it as a side, a condiment, or a refreshing snack!
Ingredients:
- 1 small seedless watermelon (~4 lbs)
- 2 tbsp kosher salt
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 medium garlic clove (minced)
- 1 tbsp + 2 tsp pickling spice
- 1 cup water
Instructions:
- Prepare the Rind:
- Peel off the green skin with a vegetable peeler.
- Cut the watermelon into quarters, then into ½-inch slices.
- Remove the pink flesh, leaving about ¼-inch of pink on the rind.
- Slice the rinds into 3 to 4-inch pieces.
- Boil & Salt the Rind:
- In a large pot, combine the watermelon rind and kosher salt.
- Add enough water to cover the rind by 1 inch.
- Bring to a boil over medium-high heat and cook for 3 minutes, until the rind is tender.
- Drain and let cool for 5 minutes.
- Prepare Jars:
- Divide the cooled rind among sterilized glass jars.
- Make the Pickling Liquid:
- In a saucepan, combine vinegar, sugar, garlic, pickling spice, and 1 cup of water.
- Bring to a boil and stir until the sugar dissolves (~3 minutes).
- Pickle & Store:
- Pour the hot pickling liquid over the rind, ensuring it’s fully submerged.
- Let the jars sit at room temperature for 1 hour, then refrigerate for at least 24 hours.
- Store in the fridge for up to 2 weeks.
Enjoy this crunchy, tangy treat with grilled meats, sandwiches, or straight from the jar! 🍉🥒