Pickled Watermelon Rind
This quick pickled watermelon rind recipe is tasty and a great way to enjoy the rind. This recipe is easy to make with essential ingredients and instructions. It's perfect for summer meals or gatherings.
Servings 8 people
Calories 172kcal
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.
Nutrition
Calories: 172kcal | Carbohydrates: 42g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.04g | Sodium: 3498mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 41g | Vitamin A: 326IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.3mg
