Watermelon Rind Pickle
Don’t chuck out your watermelon rinds, pickle them! It’s easy and surprisingly tasty.
Servings Prep Time
2medium jars 30mins
Cook Time
15mins
Servings Prep Time
2medium jars 30mins
Cook Time
15mins
Ingredients
Instructions
  1. Firstly, cut up your watermelon. If starting with a whole watermelon, divide it into quarters then cut each quarter into slices. Cut the pink flesh off the rind (to eat), then cut the thick green skin off. Once that’s done slice the remaining rind into 1cm chunks. Cover the pieces in salt and leave for 1/2 an hour.
  2. After 1/2 an hour, place watermelon rind pieces (no need to rinse) into a pot and add water to cover. Bring to boil, then turn down the heat and simmer pieces until they start to become transparent (as in main picture). This could take up to 20mins. Remove from heat, drain and place pieces in clean, sterilised jars.
  3. Make pickling solution. You can do this while the watermelon is simmering. Add water, vinegar, sugar and spices to a small saucepan. Stir to dissolve sugar then bring to boil fo 1-2 mins. Pour this into jars over the watermelon rind pieces. Make sure watermelon is completely covered in pickling solution.
  4. Seal jars and store upside down to cool completely to create a vacuum seal. This will keep in the fridge for two weeks.