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Spicy pickled watermelon rind in a jar

Spicy Pickled Watermelon Rind

Pickling watermelon rind is an old, sustainable culinary technique that allows for the complete utilization of the fruit. This method is particularly common in the American South and Asia, where watermelon rind is often preserved in a spicy, vinegary brine. The spicy version is especially popular among those who enjoy the combination of sweet and sour flavors with a touch of heat. This recipe is a perfect example of how to transform kitchen waste into a delicious, crunchy, and tangy treat.

Prep Time 20 min
Preparation 10 min
Total 30 min
90 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Watermelon Rind
⭕ 250 ml White Wine Vinegar
⭕ 250 ml Water
⭕ 30 g Salt
⭕ 50 g Sugar
⭕ 4 cloves Garlic
⭕ 2 tsp Mustard Seeds
⭕ 1 tsp Black Peppercorns
⭕ 2 Chili Peppers
⭕ 5 g Ginger

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    Preparation Steps

    1

    Thoroughly wash the watermelon rind, then peel off the green outer 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, distributing the garlic, mustard seeds, black peppercorns, chopped chili peppers, and ginger evenly among them.

    4

    In a medium saucepan, bring the vinegar, water, salt, and sugar to a boil, stirring until completely dissolved.

    5

    Pour the hot brine into the jars, ensuring 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 spicy pickled watermelon rind will reach its best flavor after 1 week, but it can be enjoyed after 2-3 days.