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Did you know that you shouldn’t be throwing out your watermelon rinds? They are completely edible and you can do some great things with them in recipes, including this pickled watermelon rind that is so good thrown into a salad, on a sandwich, or even eaten on its own.
Why you’ll love this pickled watermelon rind recipe:
- Quick: I’ve quick-pickled these so you don’t have to wait months before you can eat them
- Delicious: These add a great zing to salads, sandwiches, or anything
- Versatile: Change up the pickling spices to what you like, or add different veggies into the mix
Ingredients:
Watermelon Rind: The watermelon rind recipe is the skin of the watermelon. Usually, we eat the juicy pink fruit and throw out the skin, but this is a great way to eliminate food waste and it tastes delicious.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Vinegar: A key component for pickling is vinegar. Feel free to use whatever vinegar you have on hand or a combination. Rice vinegar, apple cider vinegar, white vinegar, etc. are all great options.
How to make pickled watermelon rind:
- Thinly slice the watermelon rinds and add to a large jar.
- Add the vinegar.
- Add the water to a small pot and bring to a simmer.
- Pour the hot mixture over top of the watermelon rinds.
- Seal the jar and set it in the fridge for at least 6 hours and a maximum of 3 days before eating.
- Use this pickled watermelon rind recipe for salads and snacks!!!
- Enjoy!
Expert Tips & FAQ:
What is pickled watermelon good for? Not only does pickled watermelon rind taste great on its own, but it’s also the perfect addition to a slaw or salad.
Where did pickle watermelon rinds originate? Patsy Randolph, an African American created the concept of pickling watermelon rinds during the Great Depression. She collected the rinds from street vendors and turned them into pickles that she sold.
Can I freeze watermelon rind to pickle later? Absolutely. Slice or dice them how you wish and freeze them on a baking tray, once frozen, move them into a freezer bag or container until you’re ready to use.
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Instructions
Start Cooking- Thinly slice the watermelon rinds and add to a large jar.
- Add the vinegar.
- Add the water to a small pot and bring to a simmer.
- Pour the hot mixture over top of the watermelon rinds.
- Seal the jar and set it in the fridge for at least 6 hours and maximum of 3 days before eating.
- Use the pickled watermelon rinds for salads and snacks!!!
10 people are discussing this recipe. Join in
I’m wondering, what size/type of jar should I use?
around 1 L!
Where I’m from (Georgia) this is a common thing! We eat it with BBQ and I like to put it in my salad too
what kinds of spices or herbs or flavours can I add to this?
Cinnamon sticks!
I love pickled anything! so why not do watermelon rind!!!
Is it a cup per jar or in the water
In the event that you haven’t found another recipe to go by, the water and vinegar go in the pot together and brought to a simmer. I let mine simmer for about 5 minutes or so. Because step four says to pour the hot mixture into the jars indicates that there’s more in the pot than water. I realize it doesn’t appear to be much liquid to rind ratio but, by the time you fill your jars with rind, The liquid quantity should be more than sufficient.
sorry what do you mean?
I haven’t tried it yet but 5 stars for creativity and ingenuity!