Ever wonder what you can do with all those leftover watermelon rinds you have left from making our Feta + Pear Habanero Watermelon Salad? We think you know what the pickle people are going to say...
Watermelon rinds actually make a delicious pickle, because the texture is firmer and less watery than the flesh. We combine a little heat with the flair of cloves to this recipe, and we guarantee you're gonna keep going back to the fridge to nibble on these! We love a quick pickle, especially when using the scraps of fruits and veggies (remember our Tamari Ginger Broccoli Pickles?) because it's super easy, takes no time, and doesn't have to be sealed!
Watermelon Rind Quick Pickle
Per 1 jar (can be doubled or tripled for more jars)
•1 cup watermelon rinds with skin peeled off and cut into bite size pieces (enough to fill a jar)
•1/2 cup apple cider vinegar
•1/4 cup water
•1/4 cup sugar
For each jar:
•1/4 tsp chili flakes
•1/4 tsp all spice berries
•1 whole clove
1. Fill your jar with the ingredients above, and add watermelon rind pieces.
2. In a pan, bring the vinegar, water, and sugar to a boil.
3. Pour the boiling mixture into the jar, filling to the top.
4. Lid your jar and let it completely cool.
5. Once cool, date it and place in the fridge to cure for at least 2 weeks.
Have any questions? Comment below and we'll help you out!