Directions
Macedonian Cuisine
Delight your family and friends with a jar of crispy, juicy, and beautifully sour pickled watermelon rind—a unique treat that pairs perfectly with many dishes, especially during the colder months.
While watermelon is in season, save a few rinds and prepare this pickle to enjoy long after summer has passed. Quick to make—only 15 minutes of prep—and if you use sterile jars, these pickles can last almost a year.
A Touch of Spice
The perfect balance of flavor comes from aromatic spices: dried dill, bay leaf, red (or black) peppercorns, and a hint of chili flakes. Customize it to your liking.
Ingredients (for the pickling liquid):
- 1 liter water
- 50 g salt
- 25 g sugar
- 250 ml white vinegar (9%)
- 1 tbsp dried dill
- 1 tbsp chili flakes
- 1 tbsp red peppercorns (or ½ tsp black peppercorns)
- A few bay leaves
- Optional: whole dried chili peppers for extra heat
How to Prepare:
- Prepare the rind: Slice watermelon rind into thin, long strips. Remove damaged parts. You can leave the green peel or remove it.
- Sterilize the jars: Wash jars thoroughly, place in oven at 100°C (212°F) for 15 minutes. Make sure jars don’t touch.
- Arrange the rind: Pack watermelon strips neatly into the hot, sterilized jars.
- Make the brine: In a pot, combine all liquid ingredients and bring to a boil.
- Fill and seal: Pour hot brine over the rind, filling to the top. Seal immediately and turn jars upside down to create a vacuum. For extra safety, boil jars 10 minutes.
- Cool and store: Let jars cool to room temperature. Store in a cool, dark place.
When to Enjoy:
Ready in 1–2 weeks. Serve as a unique accompaniment—my favorite is with traditional Macedonian baked beans. Capture the essence of summer and add a splash of flavor to your winter table!
