Pickled Watermelon Rind Recipe

Name: Pickled Watermelon Rind Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 2 h 25 min
Yield: 64 servings
Ingredients: 7-8 cups peeled watermelon rind; 2 ½ cups white vinegar; 2 ½ cups water; ½ cup granulated sugar; ¼ cup salt; 2 whole jalapeños; 2 teaspoons black peppercorns; 1 teaspoon vanilla extract

User Reviews

4.8

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Chill Time
2 hrs
Total Time
2 hrs 25 mins
Servings
64 servings
Calories
13 kcal
Course
Side Dish, Salad, Condiments, Snacks
Cuisine
American

Pickled Watermelon Rind Recipe

Gael Hudson

Report

The BEST easy and quick Pickled Watermelon Rind recipe makes the most sweet, tangy, and crunchy watermelon pickles with only 30 minutes of prep. Enjoy as a snack, on sandwiches, and more!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

7-8 cups peeled watermelon rind
2 ½ cups white vinegar
2 ½ cups water
½ cup granulated sugar
¼ cup salt
2 whole jalapeños sliced
2 teaspoons black peppercorns
1 teaspoon vanilla extract

Add to Shopping List

Instructions

After enjoying a watermelon, take large sections of rind and cut the watermelon rind into 1-2 inch wide segments. Then use a vegetable peeler to remove the green peel. You can leave some of the pink watermelon on the other side, but just a little bit. It tends to get mushy when pickled.
Now cut each section of rind into thin ¼ inch strips. (So the pieces for the jars should be ¼ in X 1-2 in)
Set out 4 pint jars. Place 5-7 jalapeno slices in each jar, followed by ½ teaspoon peppercorns.
Stuff the watermelon rind pieces in each jar. Make sure they are very full.
Set a medium saucepot over high heat. Add the white vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt.
Once boiling, remove from heat and stir in the vanilla extract.
While the pickling brine is very hot, pour (or ladle) the liquid into the jars, making sure to completely cover the watermelon rinds.
Screw the lids on the jars and allow them to rest at room temperature. Once the jars are cool enough to handle, shake them vigorously to move the jalapenos around. Then chill for at least 2 hours, or overnight.
Keep refrigerated until ready to use.

Notes

Homemade watermelon pickles last in the fridge for about 4 to 6 weeks. After a month, the rinds start to lose that wonderful crunch.

Nutrition Information

Show Details

Serving 1oz Calories 13kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 443mg (18%) Potassium 22mg (1%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 100IU (2%) Vitamin C 2mg (2%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 64servings

Amount Per Serving

Calories 13 kcal

% Daily Value*

Serving	1oz
Calories	13kcal	1%
Carbohydrates	3g	1%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	443mg	18%
Potassium	22mg	0%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	100IU	2%
Vitamin C	2mg	2%
Calcium	3mg	0%
Iron	1mg	6%