Why you’ll love this pickled watermelon rind recipe:
Quick: I’ve quick-pickled these so you don’t have to wait months before you can eat them Delicious: These add a great zing to salads, sandwiches, or anything Versatile: Change up the pickling spices to what you like, or add different veggies into the mix
Ingredients:
Watermelon Rind: The watermelon rind recipe is the skin of the watermelon. Usually, we eat the juicy pink fruit and throw out the skin, but this is a great way to eliminate food waste and it tastes delicious. Vinegar: A key component for pickling is vinegar. Feel free to use whatever vinegar you have on hand or a combination. Rice vinegar, apple cider vinegar, white vinegar, etc. are all great options.
How to make pickled watermelon rind:
What is pickled watermelon good for? Not only does pickled watermelon rind taste great on its own, but it’s also the perfect addition to a slaw or salad. Where did pickle watermelon rinds originate? Patsy Randolph, an African American created the concept of pickling watermelon rinds during the Great Depression. She collected the rinds from street vendors and turned them into pickles that she sold. Can I freeze watermelon rind to pickle later? Absolutely. Slice or dice them how you wish and freeze them on a baking tray, once frozen, move them into a freezer bag or container until you’re ready to use.
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