Pickled watermelon rinds are a Southern classic that are crisp and sweet and tangy and oh-so-enticing. Tasting is believing. Here’s how to make them.
This watermelon pickle recipe makes a sweet and tangy treat that’ll remind you long after the season is gone. It’s also a nifty way to ensure zero food waste solution, so you can feel even better this summer and beyond while enjoying the, er, fruits of your labor.–Angie Zoobkoff
HOW DO I CHANGE THE AMOUNT OF WATERMELON RIND I PICKLE?
Feeling a little daunted by the thought of pickling 14 jars of watermelon rind? Or maybe you want to pickle a mountain of rind to gift at the holidays? This recipe can easily be scaled up or down. Follow the recipe below, and for every pound of rind, simply use 1 1/4 cups granulated sugar, 1 cup apple cider vinegar, 3/4 teaspoon cloves, and 1/2 teaspoon allspice. You’ll also want to add 1/2 cinnamon stick to each 1/2 pint jar.
Pickled Watermelon Rind
Pickled watermelon rinds are a Southern classic that are crisp and sweet and tangy and oh so enticing. Tasting is believing. Here’s how to make them.
Serving: 1portionCalories: 24kcal (1%)Carbohydrates: 6g (2%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 36mg (1%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 184IU (4%)Vitamin C: 3mg (4%)Calcium: 2mgIron: 1mg (6%)
Originally published June 24, 2017