Pickled Watermelon Rind

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

Course Vegan Appetizers

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

Keyword easy, recipe, sweet, pickle

Prep Time 5

Total Time 5

Servings large jar- 15 servings

Calories 18kcal

Author Maria Koutsogiannis

Ingredients

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

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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