Pickled Watermelon Rind Recipe
The BEST easy and quick Pickled Watermelon Rind recipe makes the most sweet, tangy, and crunchy watermelon pickles with only 30 minutes of prep. Enjoy as a snack, on sandwiches, and more!
Nutrition Facts
Ingredients
Instructions
After enjoying a watermelon, take large sections of rind and cut the watermelon rind into 1-2 inch wide segments. Then use a vegetable peeler to remove the green peel. You can leave some of the pink watermelon on the other side, but just a little bit. It tends to get mushy when pickled.
Now cut each section of rind into thin ¼ inch strips. (So the pieces for the jars should be ¼ in X 1-2 in)
Set out 4 pint jars. Place 5-7 jalapeno slices in each jar, followed by ½ teaspoon peppercorns.
Stuff the watermelon rind pieces in each jar. Make sure they are very full.
Set a medium saucepot over high heat. Add the white vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt.
Once boiling, remove from heat and stir in the vanilla extract.
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Continue Reading at Aspicyperspective →Chef's Notes
Homemade watermelon pickles last in the fridge for about 4 to 6 weeks. After a month, the rinds start to lose that wonderful crunch.
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Reviews from the Original Source
This was my first time making pickles of any kind. I didn't know that you could eat the rind. I made half the recipe, I used 1/3 of the recommended salt and I used coconut sugar. This recipe is really yummy. I will definitely add this to my watermelon routine every summer
I had never had or made pickled watermelon rind before, but I knew it was possible and have had it in my mind for a while. I didn’t know what to expect, but I’m hooked! I agree with another comment that I will reduce the salt a bit next time, but definitely a keeper.
I have never had watermelon rind pickles so I thought this would be a good, quick way to see if I like them. These are good but way too salty in my opinion. Otherwise very easy to fix. If I fix again, I will cut back on the salt and cut the rind off rather than use a vegetable peeler since it seems some are very tough on the edge like I didn't trim deep enough.
I tried this recipe for the novelty of it, but I will making it all summer because these are delicious! Such a fun and unique snack and a great way to use up all the parts of our favorite summer snack!
Now this is a one-of-a-kind recipe that really makes for a great way to use up ALL food and eliminate waste!
I had a taco the other day with some pickled watermelon rind and I am so glad that I found this recipe so I can make my own crispy pork belly tacos with watermelon rind!
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