Spicy Pickled Watermelon Rind

93SHARES
Spicy Pickled Watermelon Rind

3.7 of 5 (10)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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.

93SHARES

Rate This Recipe

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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No


  • 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

    Was this review helpful?   yes  No


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

    Was this review helpful?   yes  No


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

    Was this review helpful?   yes  No
See All Comments