Watermelon (Spiced) Pickles
Bright and tangy watermelon spiced pickles combine sweet, sour, and warm spices, offering a refreshing snack or condiment perfect for summer gatherings and pickle enthusiasts.
Ingredients
Instructions
- Use firm rind of watermelon.
- Trim off green skin and pink flesh and cut into 1-inch cubes.
- Soak the rind overnight in a mixture of 3 tablespoons salt and 1 quart water.
- Drain the rind.
- Cover with fresh water and cook until tender.
- Drain the cooked rind.
- Boil together the remaining 2 quarts water, sugar, vinegar, and spices (tied in cheesecloth if desired) for 5 minutes.
- Add the rind to the boiling mixture and cook until transparent, about 45 minutes to 1 hour.
- Remove the spices.
- Pack the hot pickles into sterile jars and seal immediately if storing long-term.
Tips & Substitutions
For best results, choose a firm watermelon rind and ensure all green skin and pink flesh are removed. If you don't have whole spices, ground spices can be used, but adjust the quantity to taste. Consider adding a bit of fresh ginger or lemon zest for a unique twist. This recipe is a great way to use leftover rinds, reducing waste while creating a delicious treat.
Serving Suggestions
These spiced watermelon pickles make a delightful accompaniment to BBQ dishes, adding a sweet and tangy contrast. They pair beautifully with Art'S Barbecue Sauce or can be served alongside Endless Slaw for a refreshing meal. Try them on a charcuterie board or as a unique garnish for cocktails, adding an unexpected flavor to your gatherings.
Storage & Reheating
Store the pickles in sterilized jars in a cool, dark place. If sealed properly, they can last for several months. Once opened, keep the pickles refrigerated and consume within a few weeks. They can be enjoyed cold straight from the jar or used as a tangy addition to sandwiches or salads.
Nutrition & Diet Analysis (per serving)
Each serving of Watermelon (Spiced) Pickles contains roughly 2925 calories, with 32g protein, 389g carbohydrates, and 149g fat. It is an excellent source of dietary fiber (173% of the Daily Value), calcium (144% of the Daily Value), and iron (134% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fruit rinds for pickling?
Yes, you can experiment with other fruit rinds like cantaloupe or cucumber. Just ensure the rinds are firm and the skins are removed. The pickling process remains the same, though the flavors will vary based on the fruit used.
How can I adjust the sweetness of the pickles?
To make the pickles less sweet, reduce the sugar in the recipe gradually until you reach your desired taste. Alternatively, you can add a bit of vinegar to enhance the tartness, balancing the flavors to your liking.
Can I make these pickles vegan?
Yes, this recipe is inherently vegan as it uses plant-based ingredients. Just ensure that all your spices and sweeteners are labeled vegan. Enjoy these pickles as a refreshing addition to your vegan recipes or as a tangy snack.
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).