This pickled watermelon rind recipe is perfect for summer! The pickles come out deliciously zingy, a great way to use up this seasonal fruit.
- 2 cups watermelon rind (from about 1/2 small watermelon)
- 3/4 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon black peppercorns
- 1 whole clove
- 1 tablespoon coriander seeds
- Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and allow it to air dry.
- Use a vegetable peeler to remove the green skin from the watermelon. Cut it into slices, then cut out the watermelon flesh, leaving just a bit attached to the rind for color. Save the flesh for another watermelon recipe (like juice, salad, skewers, smoothies, watermelon water, and more!). Cut the rind into bite size pieces until you have 2 cups.
- In a small saucepan, combine the vinegar, water, sugar, kosher salt, peppercorns, clove and coriander seeds. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
- Add the watermelon rind to the brine and simmer for 5 to 10 minutes until it is tender when pierced with a fork. Use a slotted spoon to pack the mason jar with the rinds, then cover them with the hot brine.
- Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Refrigerate until serving. Stores for up to 1 month refrigerated.
- Category: Pickles
- Method: Preserving
- Cuisine: Pickles
Keywords: Pickled watermelon rind, Watermelon pickles