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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 32.4
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 37.3 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.5 g

View full nutritional breakdown of Spicy Pickled Watermelon Rind calories by ingredient
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Spicy Pickled Watermelon Rind

Submitted by: CHEF_MEG
Spicy Pickled Watermelon Rind

Introduction

Did you know that watermelon rind was edible? It is--we use a vegetable peeler to remove the outer layer first, then we pickle it!
Did you know that watermelon rind was edible? It is--we use a vegetable peeler to remove the outer layer first, then we pickle it!

Number of Servings: 32

Ingredients

    1 watermelon, skin and rind removed separately (rind only should weigh approx. 2 pounds or 14 cups)
    1 1/2 cups cider vinegar
    1 1/2 cups water
    1 cup sugar
    2 tablespoons minced ginger
    3 Serrano peppers, diced
    3 cloves garlic, diced
    1/2 teaspoon kosher or sea salt
    1 teaspoon black peppercorns


Tips

Try serving it over grilled pork and shrimp or as an appetizer with creamy goat cheese.


Directions

First, remove the rind.

Tip: Let your watermelon come to room temperature before you peel the skin off the rind. We're removing the green skin, leaving only the white rind underneath.

1. Cut off the bottom and top of the watermelon to create a flat surface to work with.
2. Use a large "Y" peeler to remove the skin. (If you don't have one use a shorter 8 inch knife. Take your time and be careful!)
3. Once the green outer skin is removed, remove the rind trying not to take any of the watermelon flesh.
4. Slice the removed rind into 1/3 inch strips or cubes.

--
To pickle the rind:
Place all the ingredients in a non-reactive saucepan. Bring to a boil and reduce to a simmer. Cook for 1 hour, stirring occasionally.

Pour the rind and pickling brine into clean, dry canning jars. While still warm, place the lids on the jars to seal. Allow to cool at room temperature. Once cooled, refrigerate for 24 hours before eating.

Will keep refrigerated for up to 4 weeks.


Serving Size: Makes 4 cups. 2 tablespoons per serving.






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Member Ratings For This Recipe



  • 8 of 8 people found this review helpful
    Make things easier. You're going to serve that watermelon flesh, correct? Cut up the watermelon as usual. Cut the red flesh out of the rind. The rind is easy to handle now, and the green is easy to cut off/peel. Reminds me of the hard way and the easy way to 'peel' an avocado! - 9/3/11

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  • Bad
    2 of 2 people found this review helpful
    I know they say 'Don't knock it til you've tried it' but this one we actually tried and was disgusting! Peeling was very time consuming and the taste was horrid. Sorry, not one that I will make again... ever! - 8/17/12

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  • 1 of 2 people found this review helpful
    I haven't tried this recipe but years ago a girl at work would make chicken salad for our potluck lunches her secret ingredient pickled watermelon rind. It was wonderful - 8/17/12

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  • 1 of 11 people found this review helpful
    Gross! - 8/17/12

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  • 1 of 3 people found this review helpful
    INTERESTING...NEVER KNEW THIS.... - 8/17/12

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  • Incredible!
    1 of 2 people found this review helpful
    This is great! I love using up the rinds this way and its so easy. I cut the recipe in half; the peeling part was the most time consuming - 5/31/12

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  • Incredible!
    1 of 3 people found this review helpful
    I had never thought to put in hot pepper into my watermelon pickles! I love spicy and sweet. Outstanding. Thanks. I may add a cinnamon stick instead of the pepper corns and garlic. - 3/26/12

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  • I have me a watermelon and I am going to try this. I know that the rinds taste like a cucumber. So I can't see why this recipe won't work. I will do without the sugar thoug and probable use regular or wine vinegar so that it is more like a pickle. I will let you know how it goes. - 8/19/12

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  • 0 of 1 people found this review helpful
    Afraid it tastes horrible. - 8/18/12

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  • Watermelon pickle is what we used to call it! One of my best friend's mother used to jar it up in September and hand it out as a gift to add to your holiday meals. One of her secret ingredients was a drop of oil of eucalyptus. - 8/18/12

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  • I learned from my diabetic mom that white rind of watermelon can be eaten raw as a filler.I always cut off the green and then cut the rind into small cube & eat as a cold snacks, tastes as good as cucumber. Liked the new recipe-will definitely try for rest of the family members. - 8/18/12

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  • wow!Different-- - 8/17/12

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  • you know I am not commenting as far as how it is as I have NOT made it but I cannot see how this would be disgusting. The white rind is really not that much removed from cucumber. I have always gottemn the "gears" for eating it as I do not mind it and I dislike wasting food. - 8/17/12

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  • This was very good. - 8/17/12

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  • This reminds me of the candied watermelon rinds my mom used to make. They were sweet rather than spicy and took a long time to make. - 8/17/12

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  • I have to agree with CraftyC: instructions for peeling the rind are so convoluted! Talk about taking an easy job and making it as difficult as possible... That being said, I, too, fondly remember grandmothers making these pickles. - 8/17/12

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  • My grandmother used to make this every year and it was delicious. Thank you for posting the recipe....I can't wait to try it! - 8/17/12

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  • 14 cups of pickles is a refrigerator full. Why don't you offer instructions for processing pint jars in a canner? A hot water bath is all that's needed for pickles, but I believe you need to adjust the vinegar-water ratio to achieve the correct acidity. - 8/17/12

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  • 0 of 3 people found this review helpful
    Does anyone know if it is possible to make this without the sugar? I mean, is it edible? I've given up eating any added sugar (apart from sugar found in fruit) but I would love to try this. - 8/17/12

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  • 0 of 1 people found this review helpful
    My husband's uncle use to make this for our family reunions. I always loved it and now will make it. Thanks for the memories!!! - 8/17/12

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  • 0 of 1 people found this review helpful
    My Mom made watermelon pickles when I was a child in the 50's. She didn't put the hot peppers in though and she used a canning method that allowed us to keep them for nearly a year. I remember watermelon pickles with our Easter roast, not to mention all of the winter pot roasts. - 8/17/12

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  • 0 of 2 people found this review helpful
    My grandmother made this for my brother & I when we were kids. When I saw this I just smiled. I can't wait 2 make it !! Thanks for the massive variety of recipes!! - 8/17/12

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  • 0 of 1 people found this review helpful
    My mother made this recipe for us...good memories - 8/17/12

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