Watermelon Rind Pickes
This recipe is the perfect way to reduce waste by utilising scraps that would otherwise get thrown away! These watermelon rind pickles are crisp and refreshing, perfect as a snack or in a salad!
Servings: 2 pounds of pickles
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.