Peels from a watermelon that have been quickly pickled make a refreshing snack as the temperature rises. If you’re new to pickling, this spicy, tangy, and sweet dish is a terrific place to start.
What you need to make pickled watermelon rind
This pickled watermelon rind recipe is for quick pickles, also known as refrigerator pickles. Instead of being preserved with canning equipment and being shelf stable, this sort of pickle can be quickly made and kept in the refrigerator. Our favourite method for making pickles at home is fast pickles because you don’t require canning supplies. What you’ll need for this simple recipe is listed below:
1 pint canning jar with a wide mouth Watermelon rinds
Vinegar, Sugar, Salt, Peppercorns, Cloves, and Coriander Seeds.
A large piece of cold, refreshing watermelon is the epitome of summer. But hold on – give it another thought before you throw the bark in the compost! Watermelon rinds can be easily transformed from garbage into a salty and sweet no-waste summer snack by being pickled. The mild crunch you might anticipate from traditional pickle sticks may be found in these reviving pickled watermelon peels.
This variation of the traditional Southern dish uses basic ingredients and pickling done in the refrigerator. Save the peels from your next serving of summer fruit and try this pickle.
Watermelon peels
Watermelon peels can be easily picked; all you need is a watermelon and a few grocery staples. Contrary to standard canning methods, these watermelon peels are pickled to perfection using a straightforward stovetop process and 24 hours in the refrigerator.
Strawberry Watermelon Agua Fresca
Choose a thick-skinned melon
Although many watermelons are now grown with thinner skins, for salting, pick a watermelon with thicker skin.
There are more than 50 different types of watermelon growing all over the world. These watermelons are often categorized into four groups: ice box, picnic, seedless, and yellow-orange pulp.
According to NC State University’s Department of Horticulture Science, here are some cultivars with thicker rinds that are perfect for pickling:
- Carolina Cross No. 183
- Cobbs Gem
- Florida’s favorite
- garrison
- moon & stars
- Navajo sweet
- Steinberg
- Tender orange flesh
- Weeks North Carolina Giant
Prepare the bark for pickling
Slice the fruit into smaller pieces and use a chef’s knife to gently remove any residual fruit from the skin, leaving a tiny amount of pink flesh for color. Use a sturdy vegetable peeler to gently remove the skin off the fruit.
For this dish, the watermelon rinds are chopped into sticks, although they taste great in any shape. You can choose from coins, wavy coins, long sandwich slices, or spears.
Adjust your brine
For a traditional sweet and sour flavour, this recipe employs a straightforward pickling mixture of allspice, cinnamon, and apple cider vinegar. You can either prepare your own pickling spice blend or purchase one from the shop.
More Watermelon recipes:
Watermelon Sorbet (3 Ingredients)
Watermelon Cucumber Juice (Made in a Blender!)
Ways to Enjoy Pickled Watermelon Peels
Peels from a pickled watermelon are delicious as an appetizer, a side dish for a quick meal, or a snack right out of the jar. For a sweet and savory contrast, you may also cut the rind and add it to salads, sandwiches, or grilled foods.
This pickled watermelon rind recipe is delicious…
Vegetarian, plant-based, gluten-free, plant-based, vegan, and dairy-free.
Pickled watermelon peels
ingredients
- 1 medium watermelon (Above 5 lb)
- 1 Cup Apple Cider Vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups water
- 2 tablespoon sea-salt
- 1 Cup granulated sugar
- 1 tablespoon pickling spicehomemade or store bought
- 1/2 teaspoon all pimento Berry
- 1/2 teaspoon peppercorns
special equipment
- 2
to 4
pint glasses
method
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Wash and dry the glasses:
Wash two pint glasses with broad necks and their lids in hot, soapy water. Put them aside to dry.
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Cut the watermelon and prepare the peel:
Cut the watermelon in half lengthwise and then across on a level surface. After trimming the pink watermelon flesh off the rind and slicing each quarter into 1/2 inch wide strips, leave a thin 1/4 inch layer of pink watermelon flesh on top for color.
You won’t use the watermelon flesh in this recipe; save it for eating or other recipes.
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Peel the watermelon rind:
Remove the outer green portion of the watermelon skin with a handy vegetable peeler until the rind is mostly white with a little pink flesh on one side.
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Put the rind in the jars:
The watermelon rinds should be packed into the jars so that there is only approximately 1/2 inch of space at the top.
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Make the brine:
Add apple cider vinegar, water, vanilla, salt, sugar, pickling spice, allspice, and peppercorns to a large saucepan over medium-high heat.
Bring to a boil, stirring regularly, for 3 minutes or until sugar dissolves.
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Pour the brine over the rind:
Use a canning funnel if you have one to help filling the jars easier. Fill the jars until the watermelon rinds are covered, then gently pour or ladle the boiling brine into each one.
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Cool and refrigerate for 24 hours:
After the jars are sealed, let them cool to room temperature (about 1 hour). Place them in the refrigerator. To give the flavours time to meld, wait at least 24 hours before consuming the watermelon rinds.
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Enjoy:
These pickled watermelon rinds can be produced and stored in any glass container with a tight-fitting cover because they aren’t often canned.
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Storage:
These pickled watermelon rinds can be kept in the refrigerator for one month or for two to three weeks after being opened.
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| nutritional information (per serving) | |
|---|---|
| 133 | calories |
| 0g | Fat |
| 33g | carbohydrates |
| 1g | protein |
