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:
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
Watermelon Rind: The watermelon rind 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:
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 the pickled watermelon rinds for salads and snacks!!!
Expert Tips & FAQ:
Swap out the veggies: This recipe works great for other ingredients such as jalapenos, carrots, cucumber, asparagus, peaches, etc.!
Storage: If you keep the watermelon rinds sealed and stored properly, they will last 4 – 6 months.
Spice It Up! Customize the rinds and add extra delicious spices OR honey to the brine!!!
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