Pickled Watermelon Rind

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.

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:

1. Thinly slice the watermelon rinds and add to a large jar.
2. Add the vinegar.
3. Add the water to a small pot and bring to a simmer.
4. Pour the hot mixture over top of the watermelon rinds.
5. Seal the jar and set it in the fridge for at least 6 hours and a maximum of 3 days before eating.
6. Use this pickled watermelon rind recipe for salads and snacks!!!
7. 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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Pickled Watermelon Rind

4.62 from 13 votes

This easy pickled watermelon rind recipe won't take long to put together and is a great way to eliminate food waste this summer.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Vegan Appetizers

Cuisine Vegan, Vegetarian, Dairy-Free, Gluten-Free, American-Inspired

Servings 1 large jar- 15 servings

Calories 18 kcal

Ingredients

  

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• 4 – 5 cups watermelon rinds sliced
• ¾ - 1 cup vinegar
• ½ - ¾ cup of water

Instructions

 

• 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!!!

Enjoy!

Video

Notes

This recipe works great for other ingredients such as jalapenos, carrots, cucumber, asparagus, peaches, etc.!

If you keep the watermelon rinds sealed and stored properly, they will last 4 – 6 months.

Customize the rinds and add extra delicious spices OR honey to the brine!!!

This recipe is PERFECT for fun and creative summer recipes!!

Nutrition

Serving: 15 | Calories: 18kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.1g | Sodium: 1.1mg | Fiber: 0.2g | Sugar: 3.2g

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