Quick-pickled watermelon rinds are perfect for snacking when the weather gets hot.
Tangy, sour, and sweet, this is a great starter recipe if you’re new to pickling.
Simply Recipes / Ciara Kehoe
Nothing says summer like a big wedge of cool, refreshing watermelon.
Simply Recipes / Ciara Kehoe
But waitbefore you toss that rind in the compost bin, think again!
These refreshing pickled watermelon rinds have the slight crunch that you’d expect from typical pickle spears.
Coins, crinkle cut coins, long sandwich slices, or spearsthe choice is yours!
Simply Recipes / Ciara Kehoe
it’s possible for you to make your ownpickling spice blendor use a store-bought mix.
Or adjust the seasonings for your own take.
Here are some options for additions and substitutions.
Simply Recipes / Ciara Kehoe
Want to Pickle Some More?
Set them aside to dry.
Place the watermelon on a flat surface and cut in half lengthwise, then cut in half crosswise.
Simply Recipes / Ciara Kehoe
Save the watermelon flesh for eating or other recipes; you wont be using it for this recipe.
Firmly pack the watermelon rinds into the jars, leaving about 1/2-inch of space at the top.
Bring to a boil, stirring often, until the sugar dissolves, about 3 minutes.
Simply Recipes / Ciara Kehoe
If you have a canning funnel, use it here to make it easier to fill the jars.
Screw on the lids, then let the jars cool to room temperature (about 1 hour).
Place them in the refrigerator.
Simply Recipes / Ciara Kehoe
Wait at least 24 hours before eating the watermelon rinds to get to let the flavors develop.
Refrigerate these pickled watermelon rinds for 1 month unopened, or 2 to 3 weeks after youve opened them.
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
