Description
Turn leftover watermelon rinds into a sweet, tangy, and slightly spicy treat. This easy watermelon pickle rind recipe is perfect for reducing food waste while adding a unique Southern-inspired flavor to your meals.
Ingredients
Scale
- 1 cup white vinegar
- ½ cup rice vinegar (see note)
- 1 ½ cups water
- ½ cup sugar
- 3– inch piece of ginger, broken
- 2 cinnamon sticks, broken
- 1 tablespoon pickling salt (see note)
- 1 teaspoon black peppercorns
- 1 teaspoon cloves
- 3 cups watermelon rinds, green skin removed and chopped into 2-inch pieces
- 1 jalapeño pepper, sliced (optional)
Instructions
- Stir white vinegar, rice vinegar, water, and sugar in a large saucepan over medium heat until sugar dissolves. Stir in ginger, cinnamon, salt, peppercorns, and cloves and bring to a boil. Add watermelon rinds and simmer 5 minutes, or until softened. Remove from heat and allow too cool for 30 minutes.
- Divide jalapeño slices (if using) between 2 (16-ounce) glass jars with lids. Once cooled 30 minutes, divide watermelon rinds and pickling liquid between the jars. Cover and chill in the refrigerator for up to 2 weeks. For the best flavor, chill at least 24 hours before serving.
Notes
-
Rice vinegar adds mild sweetness, but you can substitute it with more white vinegar.
Use pickling salt for the best flavor balance.
Keeps in the refrigerator for up to 2 weeks.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: African American, American, Southern
Nutrition
- Calories: 35
- Sugar: 7g
- Sodium: 110mg
- Carbohydrates: 8g
- Fiber: 0.5g
Keywords: Rice vinegar, ginger, black, white vinegar, cinnamon sticks