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Sweet and sour watermelon rind in a jar

Sweet and Sour Watermelon Rind Pickles

Pickling watermelon rind is not only a sustainable practice but also a delicious way to make the most of the fruit. The sweet and sour version is especially popular in the Southern states and Asia, where the fruit's freshness is combined with aromatic spices, ginger, and orange zest. The balance of sweet sugar and vinegar creates a perfect contrast, while the cloves and cinnamon provide a deeper flavor profile. This pickle is a great accompaniment to grilled meats, salads, or can even be enjoyed as a unique crunchy snack. Try this homemade pickling technique to enrich your kitchen with new flavors!

Prep Time 20 min
Preparation 10 min
Total 30 min
120 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
⭕ 80 g Sugar
⭕ 4 cloves Garlic
⭕ 3 Cloves
⭕ 1 Cinnamon Stick
⭕ 5 g Ginger
⭕ 5 g Orange Zest

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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.

    3

    Place the watermelon rind pieces into the jars, and evenly distribute the garlic, cloves, cinnamon stick, ginger, and orange zest among them.

    4

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

    5

    Pour the hot pickling liquid 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, then let them cool to room temperature. After cooling, refrigerate for at least 48 hours to allow the flavors to meld.

    7

    The sweet and sour watermelon rind pickles will reach their best flavor after 1 week, but can be enjoyed after just 2-3 days.