Watermelon is a beloved fruit for its juicy and refreshing taste, especially during warmer months. But many are surprised to learn that the rinds, often discarded, can be transformed into a delectable pickled treat. Pickled watermelon rinds offer a unique twist to traditional pickles, providing a sweet, tangy, and slightly crunchy delight that can elevate any meal. Here’s how to make them at home and why they’re worth the effort.
The Benefits of Making Pickled Watermelon Rinds
Not only are pickled watermelon rinds tasty, but they also make use of the entire fruit, reducing waste. They are packed with vitamins B and C and provide a good source of citrulline, an amino acid that may support blood flow and overall cardiovascular health. Their unique flavor and texture make them an excellent addition to salads, charcuterie boards, or as a standalone snack.
Ingredients and Supplies
To make your own pickled watermelon rinds, you’ll need:
- Watermelon rinds (white part with a bit of the red flesh)
- Vinegar (apple cider or white vinegar works well)
- Water
- Sugar (can be adjusted based on your preference for sweetness)
- Spices (such as cloves, cinnamon sticks, and allspice)
- Salt
- Lemon peel (optional, for added zest)
You’ll also need a few kitchen tools:
- Pot for boiling the ingredients
- Jars for storing the pickles
Simple Steps to Make Pickled Watermelon Rinds
- Prepare the Rinds: Trim the outer green skin from the watermelon rinds and cut the white part into small, bite-sized pieces.
- Boil the Rinds: Place the rinds in boiling water for about 5 minutes until tender. Drain and set aside.
- Make the Pickling Solution: In a pot, combine vinegar, water, sugar, spices, and a pinch of salt. Bring to a boil, then lower the heat and simmer until the sugar dissolves.
- Pickle the Rinds: Add the boiled rinds to the pickling solution and simmer for another 10 minutes. Include lemon peel for an extra zesty flavor.
- Jar the Pickles: Carefully transfer the rinds and liquid into clean jars. Seal and let them cool before refrigerating.
- Rest: Let the pickled rinds rest in the refrigerator for at least a week before enjoying them. This allows the flavors to meld beautifully.
Conclusion
Pickled watermelon rinds are a delightful addition to any kitchen repertoire. They’re easy to make, delicious, and a wonderful way to utilize every part of the fruit. Whether you’re enjoying them as a snack or adding them to your dishes, they’re sure to impress with their unique flavor and texture. So next time you enjoy a watermelon, remember to save the rinds for this tasty treat!