How do I pickle watermelon rind with a twist?

Take your Watermelon Rind Pickles to the next level with our unique twist! A burst of unexpected flavors awaits your taste buds!

You'll need

Items needed to answer the question, How do I pickle Watermelon Rind with a twist. Items include: Watermelon Rind Salt White Vinegar Sugar Spices

Watermelon Rind 1 watermelon's worth of rind
Salt Generous amount
White Vinegar 2 cups
Sugar 1 cup
Spices A handful

Take note
Please be careful when handling knives and hot liquids.

1

Prepare the Watermelon Rind

Start by cutting away the green skin from the watermelon rind. Then, remove any remaining red flesh, leaving only the white rind. Cut the rind into bite-sized pieces or slices, whatever shape tickles your fancy.

2

Brine Bath

Place the watermelon rind pieces in a large bowl and cover them with cold water. Add a generous amount of salt and let the rind soak in this brine bath for at least 2 hours. This step helps remove any bitterness from the rind.

3

Sweet and Spicy Twist

Now it's time to add our unique twist! In a small saucepan, combine 2 cups of white vinegar, 1 cup of sugar, and a handful of your favorite spices. Get creative with your spice selection to add some heat or unexpected flavors. Bring the mixture to a boil and let it simmer for a few minutes until the sugar is dissolved.

4

Pickling Time

Time to take a dip! Drain the watermelon rind from the brine bath and carefully place the pieces into clean, sterilized jars. Pour the sweet and spicy mixture over the rind, ensuring it covers all the pieces. Seal the jars tightly.

5

Give It Some Time

Patience is a virtue, especially when it comes to pickles! Let the watermelon rind pickle jars sit in a cool, dark place for at least 5 days. This allows the flavors to fully develop and infuse into the rind.

6

Time to Indulge

Congratulations, your unique watermelon rind pickles are ready to enjoy! Take a bite and savor the explosion of flavors in your mouth. These pickles make a great addition to burgers, sandwiches, or as a zesty side dish.