Pickled Watermelon Rinds
Get Ready for a Tangy and Sweet Delight: Homemade Watermelon Rind Pickles!
- Prep Time: 10
- Cook Time: 10
- Total Time: 24 hours
- Category: Pickled
- Method: canning
- Cuisine: Pickled
Ingredients
Units
Scale
- Watermelon
Brine:
- 1 cup of Water
- 1 1/4 cups of White Vinegar
- 1/4 Apple Cider Vinegar
- 2 cups of white sugar
- 1 tsp. whole black peppercorns
- 1/2 Tsp. Red Pepper Flakes
- 3 Tbsp. Kosher salt
- 1 Tsp Old Pickling Spice
- 2 tsp. coriander seeds
Instructions
- Mix and bring to a boil and simmer for one minute. Only use 1 cup of water at the top of the recipe because this one cup of ice will melt down to ½ water and help cool the brine to warm.
- Remove from the heat and let cool for a couple of minutes, then add 1 cup of ice cubes and stir until they are gone.
- Cut the end caps off a small watermelon then stand it up on end.
- Cut slices straight down about 2 inches wide. Remove the red watermelon from each slice leaving a ⅛ inch of red on the rind.
- Take a potato peeler and cut off all the outer green skin.
- Cut the strips into ½ inch cubes and put them in a sterilized quart or pint jars leaving a good inch head space at the top.
- Pour the still very warm (not hot) brine over the cubed rind and twist the lids on pretty snug.
- Now turn the jars upside down and store them in the refrigerator for 1 to 4 days.
- Keep them in the refrigerator; they should last 3 or 4 weeks.
Find it online: https://www.shotgunred.com/pickled-watermelon-rind/