Pickled Watermelon Rind
Fermented & Pickled
Ingredients:
- 960 ml (4 cups) prepared watermelon rind
- 1/4 cup kosher salt
- 960 ml (4 cups) water
- 480 ml (2 cups) white vinegar
- 400 g (2 cups) granulated sugar
- 2 g (1) cinnamon stick
- 1 tablespoon whole cloves (optional)
- 1 tablespoon whole allspice berries (optional)
- 2 g (1 teaspoon) whole black peppercorns
- 58 g (1) lemon
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Oil-Free
Nut-Free
Nutrition:
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- Trim the watermelon rind, removing all the pink flesh and the tough outer green skin, leaving only the firm white rind. Cut into 1-inch cubes.
- Dissolve the kosher salt in 4 cups of water in a large bowl. Add the rind, adding more water if needed to cover. Cover and refrigerate for at least 8 hours or overnight.
- Drain and rinse the rind well, then place it in a large pot and cover with fresh water. Bring to a boil and cook for 8-10 minutes, until just tender when pierced with a fork. Drain.
Instructions:
- Make the Brine: In a large pot, combine the vinegar, sugar, cinnamon stick, cloves, allspice, and peppercorns. Bring to a boil, stirring until the sugar dissolves.
- Simmer the Rind: Add the drained watermelon rind and lemon slices to the syrup. Reduce heat and simmer for 10 minutes, until the rind turns translucent at the edges.
- Pack the Jars: Pack the hot rind and lemon slices into clean, sterilized jars, dividing the whole spices evenly. Ladle the hot syrup over the rind, leaving 1/2-inch headspace.
- Process or Refrigerate: Wipe the jar rims, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude). Alternatively, cool and refrigerate for up to 2 months.
- Rest: Let the pickles rest at least 24 hours before serving to let the flavor develop fully.
Storage: Processed jars keep in a cool, dark pantry for up to a year; refrigerate after opening. Unprocessed jars keep refrigerated for up to 2 months.
Tip: Cut away every trace of pink flesh and green skin — only the white rind should remain, or the texture will turn mushy.
Swap: Add a few slices of fresh ginger or a pinch of red pepper flakes for extra warmth. Swap the granulated sugar for 1 1/2 cups maple syrup for a deeper, less sharp sweetness — the syrup will darken the brine slightly and add a subtle caramel note.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The prepared watermelon rind adds juicy sweetness and a refreshing bite. The white vinegar adds tang that cuts through richness and balances the flavors. The granulated sugar provides clean sweetness and helps balance acidity. The cinnamon stick adds warmth and a comforting, spiced aroma.
Pickled Watermelon Rind
Ingredients:
- 960 ml (4 cups) prepared watermelon rind
- 1/4 cup kosher salt
- 960 ml (4 cups) water
- 480 ml (2 cups) white vinegar
- 400 g (2 cups) granulated sugar
- 2 g (1) cinnamon stick
- 1 tablespoon whole cloves (optional)
- 1 tablespoon whole allspice berries (optional)
- 2 g (1 teaspoon) whole black peppercorns
- 58 g (1) lemon
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The prepared watermelon rind adds juicy sweetness and a refreshing bite. The white vinegar adds tang that cuts through richness and balances the flavors. The granulated sugar provides clean sweetness and helps balance acidity. The cinnamon stick adds warmth and a comforting, spiced aroma.
Prep:
- Trim the watermelon rind, removing all the pink flesh and the tough outer green skin, leaving only the firm white rind. Cut into 1-inch cubes.
- Dissolve the kosher salt in 4 cups of water in a large bowl. Add the rind, adding more water if needed to cover. Cover and refrigerate for at least 8 hours or overnight.
- Drain and rinse the rind well, then place it in a large pot and cover with fresh water. Bring to a boil and cook for 8-10 minutes, until just tender when pierced with a fork. Drain.
Instructions:
- Make the Brine: In a large pot, combine the vinegar, sugar, cinnamon stick, cloves, allspice, and peppercorns. Bring to a boil, stirring until the sugar dissolves.
- Simmer the Rind: Add the drained watermelon rind and lemon slices to the syrup. Reduce heat and simmer for 10 minutes, until the rind turns translucent at the edges.
- Pack the Jars: Pack the hot rind and lemon slices into clean, sterilized jars, dividing the whole spices evenly. Ladle the hot syrup over the rind, leaving 1/2-inch headspace.
- Process or Refrigerate: Wipe the jar rims, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude). Alternatively, cool and refrigerate for up to 2 months.
- Rest: Let the pickles rest at least 24 hours before serving to let the flavor develop fully.
