Appetizers / Snacks
Watermelon Rind Pickles
Pickling is the classic way to prepare the squash-like rinds of watermelon. Simmer the rinds in salt water to tenderize, then pickle them in a sweet and tangy brine that’s enhanced with cinnamon, fresh ginger, and pickling spices. If you like bread-and-butter pickles, you'll love these!
These refrigerator pickles will last, chilled, for up to two weeks. Try canning for longer storage.
Cut watermelon rind from flesh, leaving about 1/8-inch flesh intact. Cut rind into 1/2×31/2-inch spears. Peel tough green layer from spears. Bring 4 qt. water and 3 Tbsp. salt to a boil in a large pot. Add spears and cook until fork-tender, about 15 minutes; drain.
Boil 2 cups water, sugar, vinegar, pickling spice, 1 tsp. salt, cinnamon, and ginger in a pot, 5 minutes. Add spears, return to a boil, then remove from heat. To keep spears submerged in pickling liquid, weigh down, if necessary. Let spears come to room temperature, about 2 hours.
Transfer spears and brine to a glass bowl; cover, chill, and let spears pickle at least 12 hours.
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 176mg 7%
Carbs 27g 9%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.