Directions
Surprise Your Loved Ones with Homemade Pickled Watermelon Rind!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 still in season, set aside a few rinds and prepare this delightful pickle to enjoy long after summer has passed. It’s quick to make—only 15 minutes of prep—and if you use sterile jars, these pickles can last for 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 just a hint of chili flakes for a spicy kick. Customize it to your liking—half a teaspoon of black peppercorns works well if red ones aren’t available.
What You’ll Need (for the pickling liquid)
* 1 liter of water
* 50 g of salt
* 25 g of 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:
1. Prepare the Rind:
Slice the watermelon rind into thin, long strips. Remove any damaged parts. You can include the green peel or remove it—it’s up to your taste.
2. Sterilize the Jars:
Wash your jars thoroughly, place them in an oven at 100°C (212°F), and heat for 15 minutes. Make sure the jars aren’t touching each other to avoid breaking.
3. Arrange the Rind:
Neatly pack the watermelon strips lengthwise into the hot, sterilized jars.
4. Make the Brine:
In a pot, combine all the ingredients for the liquid and bring to a boil.
5. Fill and Seal:
Pour the hot brine over the rind in the jars, filling to the top. Seal immediately and turn the jars upside down to create a vacuum. If any jar seems questionable, you can boil it in a pot of water for 10 minutes to ensure proper sealing.
6. Cool and Store:
Let the jars cool to room temperature. Store them in a cool, dark place.
When to Enjoy:
The pickles will be ready in 1 to 2 weeks. They’re a wonderful accompaniment to many meals—my personal favorite is serving them with traditional Macedonian-style baked beans.
So go ahead—capture the essence of summer and give your winter table a surprising splash of flavor!
