Pickled Watermelon Rind
Pickled watermelon rind is a surprisingly delicious and sustainable way to make the most of every part of your watermelon! Popular in Southern American and Asian cuisines, this tangy and slightly sweet pickle beautifully transforms a part of the fruit that’s often thrown away into a flavorful snack or side dish. The hint of cinnamon and chili adds a delightful warmth and subtle spice that perfectly balances the naturally mild taste of the rind. Pro tip: For an even crispier texture, try soaking the watermelon rind in ice water for 30 minutes to an hour before pickling!
Ingredients for this recipe
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Preparation Steps
1
Peel the green outer skin from the watermelon rind, leaving only the white part. Cut the white portion into bite-sized pieces.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar and salt are completely dissolved.
3
Place the watermelon rind pieces into a clean glass jar. Layer them with the garlic cloves, black peppercorns, bay leaves, cinnamon stick, and red chili flakes.
4
Pour the hot brine over the watermelon rind, making sure they are fully submerged. Press down gently to release any trapped air.
5
Let the mixture cool completely to room temperature. Seal the jar tightly and refrigerate for at least 24 hours before serving to allow the flavors to meld.
6
The pickled watermelon rind will continue to develop a more intense flavor as it sits. It can be stored in the refrigerator for up to two weeks.
