EASY Pickled Watermelon Rind

You may also enjoy last weeks post: Curried Watermelon Rind & Mango Salad.  Below are directions to make the easiest pickled melon rinds ever.  This is great for a small batch that you want to eat within the month, not for large batch preserving.

1. Cut watermelon rind into workable sections.  Peel with sharp knife and remove pink fruit.
2. Stuff small jars with slices.  Boil water in the microwave or kettle.
3. Add to each small jar: 2 tsp salt, 2 tsp sugar, and 3 Tbs cider vinegar. (You can experiment with adding whole spices like cloves or mustard, crystallized ginger, more sugar, more vinegar or alcoholic beverages.)
4. Top with boiling water.  
5. Using an oven mitt or rag, shake to mix.
6. Unless you use proper canning/preserving procedures*, refrigerate jars when cool.
7. For best results let soak close to a week before enjoying. 

 

*If you want to preserve a large batch, you may want to use a proper recipe like these sweet Pickled Watermelon Rinds on allrecipes.com.

Homemade Pickle Tutorial

This is the sequel to Our Olive Adventure Part 3: Brine. It is a tutorial for making quick refrigerator pickles. For naturally fermented preserved cucumbers see "How to Make Kosher Dill Pickles."

Curing these pickles was super easy. There was no cooking necessary, only a few ingredients, and they are delicious and crunchy. I hope you'll try this at home and even add your own seasonings and special touch.