Pickled Watermelon Rind

This quick pickled watermelon rind recipe is tasty and a great way to enjoy the rind. This recipe is easy to make with essential ingredients and instructions. It's perfect for summer meals or gatherings.

Course Side Dish

Cuisine American

Keyword pickled watermelon rind

Prep Time 30

Cook Time 20

Chill Time 1

Total Time 1 50

Servings people

Calories 172kcal

Author Tanya

Ingredients

1 lb watermelon rind green skin peeled off and sliced
4 cups water
4 Tablespoons kosher salt separated
1 ½ cup rice vinegar
1 cup water
1 ½ cups granulated sugar
1 star anise
1 teaspoon allspice berries

Instructions

Add watermelon rind, 4 cups water, and 3 Tablespoons salt to a large bowl. Allow to sit for 8 hours.
In a medium pot, combine rice vinegar, ¾ cup water, granulated sugar, a tablespoon of kosher salt, star anise, and all-spice berries. Warm the mixture over medium heat for about 1 minute until the sugar and salt dissolve.
Add the watermelon rinds to the pot. Lower the heat to a simmer and cook for about 20 minutes until the rinds become slightly translucent and tender.
With a clean pair of tongs, carefully transfer the hot watermelon rinds into a clean, sterilized glass jar. Pour the brine (vinegar mixture) over the rinds, ensuring that they are fully submerged.
Place the lid on the jar, but do not tighten it yet. Allow the pickles to cool to room temperature. Once cooled, seal the jar completely.
Refrigerate the pickles for at least 24 hours. Serve and enjoy.

Nutrition