Pickled Watermelon Rind
Sweet and tangy pickled watermelon rind offers a delightful crunch and aromatic spices, perfect as a condiment or snack for those who enjoy unique, flavorful preserves.
Ingredients
Instructions
- Cut the watermelon rind into 1-inch cubes, trimming off the outer green skin and bright pink flesh.
- Soak the rind in salted water (3 Tbsp. salt per quart of water) overnight; then drain.
- Combine sugar and distilled white vinegar in a pot and heat until boiling.
- Tie the whole spices (cinnamon sticks, allspice, cloves) in a cheesecloth bag.
- Add the spice bag and the drained melon rind to the boiling vinegar mixture. Cook uncovered until the rind becomes transparent, about 45 minutes.
- Discard the spice bag. If desired, add a few drops of red or green food coloring to the rind.
Tips & Substitutions
For best results, use a fresh watermelon with firm rinds. If you prefer a less sweet pickle, reduce the sugar to 1.5 lb. or add a touch of lemon juice for tang. You can also experiment with spices such as ginger or nutmeg for a unique flavor twist. Remember to soak the rind thoroughly to ensure a crisp texture.
Serving Suggestions
Pickled watermelon rind is a delightful addition to cheese platters or served alongside sandwiches and cold cuts. It pairs beautifully with Festive Baked Ham for a sweet and savory contrast. For a refreshing twist, try it with Green Vegetable Salad or as a side to grilled meats. It can also be enjoyed as a snack on its own.
Storage & Reheating
Store the pickled watermelon rind in sterilized jars in the refrigerator. It will last up to three months. Make sure the rind is fully submerged in the pickling liquid to maintain its texture. To serve, simply scoop out the desired amount without reheating, as it is best enjoyed chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Watermelon Rind contains roughly 1252 calories, with 15g protein, 165g carbohydrates, and 71g fat. It is an excellent source of dietary fiber (107% of the Daily Value), calcium (74% of the Daily Value), and iron (70% of the Daily Value). Note that it is relatively high in sodium, at 909mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of vinegar for this recipe?
Yes, you can substitute apple cider vinegar or rice vinegar for a different flavor profile. However, keep in mind that this may alter the final taste of the pickled rind slightly. Distilled white vinegar is preferred for its neutral flavor and clarity.
Is it necessary to soak the rind overnight?
Soaking the rind overnight in salted water is crucial as it helps to draw out moisture and enhance the crispness of the final product. If you are short on time, a minimum of 2-3 hours can work, but the texture may not be as satisfying.
Can I can this pickled watermelon rind for long-term storage?
Yes, you can can pickled watermelon rind using proper canning techniques. Make sure to process the jars in a boiling water bath for the recommended time to ensure safety and longevity. This allows you to enjoy your pickles even beyond the three-month refrigerator shelf life.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).