Spiced Pickled Watermelon Rind
Pickling watermelon rind is a sustainable and delicious way to use all parts of the fruit. This method is especially popular in Southern American cuisine and Asia, where the watermelon rind, matured in a spicy, vinegary brine, can be enjoyed as a crispy and flavorful pickle. The sweet brown sugar and aromatic spices such as cinnamon and cloves give this recipe a unique and special flavor profile. Try this homemade pickling technique and discover how delicious a simple ingredient can be with the right seasoning!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the watermelon rind, then peel off the outer green layer, leaving only the white and pale pink parts. Cut into small cubes or strips.
2
Sterilize the canning jars and lids in boiling water for 10 minutes, then let them air dry completely.
3
Place the watermelon rind pieces into the jars. Evenly distribute the garlic, mustard seeds, black peppercorns, cloves, cinnamon stick, and thinly sliced ginger among the jars.
4
In a medium saucepan, combine the vinegar, water, salt, and brown sugar. Bring to a boil, stirring until all ingredients are completely dissolved.
5
Pour the hot pickling liquid into the jars, ensuring that the watermelon rind is completely submerged. Leave about 1/2 inch (1 cm) of headspace at the top of the jar.
6
Seal the jars and let them cool to room temperature. Then, refrigerate for at least 48 hours to allow the flavors to meld.
7
The spiced pickled watermelon rind will reach its best flavor after 1 week, but can be enjoyed after 2-3 days.
