This quick pickled watermelon rind recipe is tasty and a great way to enjoy the rind. The pickled rind is the perfect snack or condiment for your favorite recipes.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I've been enjoying many recipes with watermelon, like this watermelon salsa and these watermelon mimosas. And once I'm done with the flesh of the watermelon, I can use the rind to make pickles.
I love that I can enjoy this part of the watermelon rather than discard it. This way of eating watermelon without wasting parts is common in the South in the summer when watermelon is abundant. It's not a quick recipe, as pickling watermelon rind requires soaking, simmering, and refrigerating before eating. However, most of the work is hands-off.
This recipe is good for storing in the refrigerator but not for canning. I use rice vinegar instead of white vinegar and don't use a water bath to preserve the pickles. Therefore, I wouldn't reccomend canning this recipe as written.
I like to snack on these alone, as they are a good source of fiber. You can also use them in any recipe with a touch of acid, like tacos or pulled pork.
Ingredients Needed
- Watermelon Rind - green skin removed. I use a vegetable peeler to peel the skin.
- Salt - for the brine and to remove excess moisture from the rinds
- Water - to help with the pickling
- Vinegar - I use rice vinegar in my recipe but feel free to use white vinegar in place
- Sugar - to balance the acidity in the brine
- Spices - I use star anise and allspice berries
Tools Needed
Ensure you have these tools on hand to make the process easier:
- Large bowl
- Medium pot
- Clean tongs
- Glass jar with lid
Instructions for Pickling Watermelon Rinds
Start by peeling off the green skin on the watermelon rind and slicing it into bite-sized pieces. Save the red watermelon flesh and use it in another recipe or snack.
Add the watermelon rind, 4 cups water, and 3 Tablespoons salt to a large bowl. Let it sit for 8 hours or overnight.
Combine the rice vinegar, ¾ cup water, granulated sugar, one tablespoon of kosher salt, star anise, and allspice berries in a medium pot. Warm the mixture over medium heat for about 1 minute until the sugar and salt dissolve. You don't need to bring it to a boil.
Add the watermelon rind pieces to the pot. Lower the heat to a simmer, partially cover the pot, and cook for about 20 minutes until the rinds become slightly translucent and tender.
Remove from the heat and allow to cool for about 15 minutes. With a clean pair of tongs, carefully transfer the hot watermelon rinds into a clean glass jar. Pour the brine (vinegar mixture) over the rinds, ensuring that they are fully submerged.
Place the lid on the jar, but do not tighten it yet. Allow the pickles to cool to room temperature. Once cooled, seal the jar completely.
To fully develop the flavors, refrigerate the pickles for at least 24 hours before eating them.
How to Store Pickled Watermelon Rinds
For the best quality, refrigerate the pickles and consume them within 2-3 weeks. Always use a clean utensil when serving.
How to Prep Ahead?
You can easily prep this recipe by soaking the watermelon rinds in the saltwater brine the night before. The rest of the process can be completed the next day.
Variations
Feel free to experiment with flavors by adding spices such as cloves, cinnamon sticks, or ginger to the brine. Adjust the sugar and salt levels to suit your taste preferences.
FAQs
You can substitute rice vinegar with apple cider vinegar or white vinegar. However, it may slightly alter the flavor profile.
When stored properly in the refrigerator, the pickles can last up to 2-3 weeks.
Absolutely! Cucumbers, carrots, and radishes can also be added to the brine for a mixed vegetable pickle.
Looking for more delicious refrigerator pickle recipes? Try these out:
If you’ve tried this pickled watermelon rind recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Pickled Watermelon Rind
Ingredients
- 1 lb watermelon rind green skin peeled off and sliced
- 4 cups water
- 4 Tablespoons kosher salt separated
- 1 ½ cup rice vinegar
- 1 cup water
- 1 ½ cups granulated sugar
- 1 star anise
- 1 teaspoon allspice berries
Instructions
- Add watermelon rind, 4 cups water, and 3 Tablespoons salt to a large bowl. Allow to sit for 8 hours.
- In a medium pot, combine rice vinegar, ¾ cup water, granulated sugar, a tablespoon of kosher salt, star anise, and all-spice berries. Warm the mixture over medium heat for about 1 minute until the sugar and salt dissolve.
- Add the watermelon rinds to the pot. Lower the heat to a simmer and cook for about 20 minutes until the rinds become slightly translucent and tender.
- With a clean pair of tongs, carefully transfer the hot watermelon rinds into a clean, sterilized glass jar. Pour the brine (vinegar mixture) over the rinds, ensuring that they are fully submerged.
- Place the lid on the jar, but do not tighten it yet. Allow the pickles to cool to room temperature. Once cooled, seal the jar completely.
- Refrigerate the pickles for at least 24 hours. Serve and enjoy.
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