Pickled Watermelon Rind
User Reviews
4.7
Pickled Watermelon Rind
Description
This recipe uses the white rind of the watermelon, which is peeled and sliced into uniform sticks. Leaving a bit of red flesh on the rind adds a subtle sweetness that enhances the pickled flavor. The pickling solution combines rice vinegar, sugar, soy sauce, and toasted sesame oil, giving the rind a balanced acidic-sweet-savory profile with a hint of nuttiness from the sesame.
The inclusion of toasted white sesame seeds adds texture and aroma, while ginger strips provide a gentle warmth and zest, although they are optional. The rind soaks in this flavorful pickling liquid in a resealable plastic bag, which ensures even coating.
After 2-3 hours or longer in the refrigerator, the pickled watermelon rind can be served as a crisp and refreshing side or condiment. This preparation repurposes a common kitchen leftover into a unique, palate-cleansing pickle with an intriguing flavor balance.
Ingredients
- ¼ watermelon (roughly a 6-lb watermelon)
For the Pickling Solution
- 4 Tbsp rice vinegar unseasoned
- 4 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil toasted
- 1 Tbsp white sesame seeds optional; skipped for the video tutorial, toasted
- ginger (a few strips; optional)
Instructions
- Gather all the ingredients. Please note that this recipe requires a pickling time of 2-3 hours or up to overnight.
To Make the Pickling Solution
- In a resealable plastic bag, combine 4 Tbsp rice vinegar (unseasoned), 4 Tbsp sugar, 2 Tbsp soy sauce, 1 Tbsp toasted sesame oil, 1 Tbsp toasted white sesame seeds, and a few strips of ginger (optional). Mix well to dissolve the sugar. Set aside. Tip: Read the reason why I use a plastic bag in the blog post.
To Separate the Watermelon Flesh and Rind
- Cut ¼ watermelon into 1-inch (2.5 cm) slices. Then cut each watermelon slice into 1-inch (2.5 cm) sticks.
- Cut the watermelon sticks crosswise so the flesh is now in 1-inch (2.5 cm) cubes. (Reserve the watermelon cubes for another use.) Leave a little bit of red flesh attached to the white rind to add natural sweetness to your pickles.
- Cut the end slice of the rind into sticks that are 1-inch (2.5-cm) thick, too. We now have 8 cups (1034 g or 2.3 lb) of watermelon rind with skin.
To Slice the Rind
- Cut off and discard the tough, dark green skin from the white part of the rind.
- Now, slice the white watermelon rind into a uniform size and shape for optimal pickling. For this batch, I used thin slices about ¼ inch (6 mm) thick, but you can cut yours into cubes or other shapes. We now have about 6 cups (803 g or 1.8 lb) of watermelon rind without skin.
To Pickle the Rind
- Add the rind slices to the resealable plastic bag with the pickling solution.
- Seal the bag, pressing out as much of the air as possible so that the rind slices are immersed in the pickling solution. Rub through the sealed bag to distribute the pickling solution into the rind slices. Then, let it pickle in the refrigerator for at least 2-3 hours or up to overnight.
To Serve
- Remove from the pickling solution and transfer to a serving bowl. Serve Pickled Watermelon Rind as a side dish to complement rice, barbecue, or a meat main dish. It also makes a great snack with beer or cocktails.
To Store
- Take out the rind and store it in another container (and discard the solution) and enjoy within 3–4 days. Tip: The flavor will get stronger if you keep the pickling solution in the bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(as
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 242mg | 10% |
| Potassium | 157mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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