Half the Sugar Baker
Did you know you can make delicious pickles from watermelon rinds? This is a fun and easy way to use up scraps that might otherwise get thrown away! Watermelon rinds often get wasted, but they’re perfectly good to eat! These pickled watermelon rinds are refreshing and crisp – perfect for salads or just by themselves!
What are watermelons?
Watermelons are part of the Cucurbits family which also includes cucumbers! In fact, the white part of watermelon rinds taste sort of like cucumbers. Just like cucumbers are used to make pickles, you can also use watermelon rinds to make pickles. This is a great way to reduce waste and also make a super refreshing snack.
How are pickles made?
Pickling is a food preservation technique that dates all the way back to 2400 B.C. Usually, an acidic brine is poured over vegetables or fruit and the acetic acid prevents the food from decaying too quickly because it lowers the pH, which kills certain micro organisms. This also lends a delicious sour flavor to the vegetables – which we humans love to eat!
Tips and notes for making watermelon rind pickles:
- Make sure all of your equipment is clean! This is one of the most important steps to pickling because you don’t want any unwanted bacteria growing in your pickles. I like to boil whichever jar I will be using to store my pickles in a large pot of water to make sure it’s extra clean.
- What vinegar to use? The most common vinegar for pickling is 5% white vinegar, but you can also substitute white wine vinegar. You can also use apple cider vinegar for a more mild flavor, but it tends to darken the vegetables.
- Spices and flavorings: For traditional dill pickles, add a large bunch of fresh dill into the jar with your pickles. You can also use soy sauce for a more traditional asian style pickles. Some people also like to add ground cinnamon, coriander seeds, fennel seeds, and/or mustard seeds. It’s all up to what you like!
- Preparing the watermelon rinds: My preferred way to prepare the rinds is to cut the watermelon into slices, and then cut off the red flesh. Then you will be left with strips of rind. Then use a knife to very carefully slice off the outer green part of the rind, because it is too hard to chew through. You should be left with just the white part of the rind. Now you can cut them into squares or slice them length-wise into sticks.
Check out some of my other summer recipes here!
Watermelon Rind Pickes
Ingredients
- 1 1/2 cups 5% acidity distilled white vinegar or sub white wine vinegar
- 1 tablespoon salt
- 1 tablespoon granulated sugar
- 2 cups water
- 2 pounds (32 ounces) watermelon rinds rinsed
- 4 large garlic cloves peeled
- 1 teaspoon peppercorns optional
- 1/8 teaspoon pepper flakes optional
- 16 sprigs fresh dill optional
- 2 tablespoon coriander seeds optional
- 1 teaspoon mustard seeds optional
Instructions
- Add the vinegar, salt, sugar, and water to a small non-reactive pot (such as stainless steel or ceramic coated). Whisk over high heat until the salt and sugar have dissolved. Remove from heat and let cool until at least room temperature (optionally transfer to fridge to cool faster).
- While the brine cools, prepare the watermelon rinds by carefully slicing off the outer green part of the rind. Then cut the rinds into squares or long wedges. Add the rinds into a large clean jar with a tight fitting lid. Add the garlic cloves and whichever spice you are using on top.
- Once the brine has cooled, pour it over the watermelon rinds and spices. Make sure that the brine covers all of the rinds. Cover the jar and refrigerate for at least 24 hours before serving. The flavor will strengthen the longer it sits. The pickles will store in the fridge for up to 3 weeks.
