A sustainable and flavorful way to use watermelon rind, these tangy pickles are infused with aromatic spices and are perfect as a snack, topping, or side. Inspired by traditional pickling methods, this brine can be used for a variety of vegetables or fruits.
Ingredients
💧 2 qt of water
🍏 2 qt of apple cider vinegar
🧂 2 tbsp of kosher salt
🍬 1 tbsp of raw sugar
🍃 1 bay leaf
🌿 1 tbsp of mustard seeds
🌿 1 tbsp of coriander seeds
🌶️ 1 tbsp of peppercorns
🌶️ 1 tsp of chili flakes
🧄 1 garlic clove
🌿 1/4 cup of fresh dill
Equipment
**• **Large pot
• Jars with lids (sterilized)
• Strainer (optional)
Prep Time
15 minutes
Cook Time
10 minutes
Chill Time
12 hours (recommended for best flavor)
Makes
4-5 jars
Calories & Macros (per serving, approximately 1/4 cup pickles)
• Calories: 15
• Protein: 0g
• Carbs: 3g
• Fat: 0g
Instructions
1. Prepare the watermelon rind by peeling off the green skin and trimming away the pink flesh, leaving only the white part. Cut into bite-sized pieces and set aside.
2. In a large pot, combine water, apple cider vinegar, kosher salt, and raw sugar. Stir and bring to a boil over medium heat until the salt and sugar dissolve.
3. Add the bay leaf, mustard seeds, coriander seeds, peppercorns, chili flakes, and garlic clove to the pot. Simmer for 5 minutes to infuse the brine with flavor.
4. Add the fresh dill to the sterilized jars. Divide the watermelon rind evenly among the jars.
5. Pour the hot brine over the rinds in the jars, ensuring they are completely submerged. If desired, strain the brine before pouring.
6. Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate for at least 12 hours to allow the flavors to develop.
Cooking and Serving Tips
• Use this brine to pickle other vegetables like cucumbers, carrots, or green beans.
• Store the pickles in the refrigerator for up to 3 weeks.
• Enjoy them as a tangy snack, a topping for sandwiches, or a flavorful addition to salads.
Enjoy the refreshing and sustainable twist of Watermelon Rind Pickles! 🌟