Transform what many consider waste into a delicious, tangy treat with this Watermelon Rind Pickles recipe. Originating from cultures where resourcefulness is key, these pickles add a burst of flavor and crunch to your dishes. Packed with nutrients and fiber, watermelon rind is a healthy alternative to traditional cucumbers, making these pickles both tasty and eco-friendly.
Ingredients:
💧 2 quarts of water
🍏 2 quarts of apple cider vinegar
🧂 2 tablespoons of kosher salt
🍬 1 tablespoon of raw sugar
🌿 1 bay leaf
🌱 1 tablespoon of mustard seeds
🌿 1 tablespoon of coriander seeds
🌶️ 1 tablespoon of peppercorn
🌶️ 1 teaspoon of chili flakes
🧄 1 garlic clove
🌿 1/4 cup of fresh dill
🍉 Watermelon rind, peeled and sliced
Instructions:
- Prepare the Rind:
- Separate the watermelon fruit from the rind. Peel some of the skin to avoid hardness and slice the rind into your preferred shapes, such as chips or strips.
- Prepare the Jars:
- In clean pickling jars, add yellow mustard seeds, coriander seeds, peppercorns, chili flakes, and a clove of garlic. Fill the jars with as many rind pieces as possible, leaving some space at the top for fresh dill.
- Make the Brine:
- In a pot, combine 2 quarts of water and 2 quarts of apple cider vinegar. Add the bay leaf, kosher salt, and raw sugar.
- Heat the mixture on high until it comes to a boil and the sugar and salt have dissolved.
- Jar the Pickles:
- While the brine is still hot, carefully pour it into the jars, filling them to the top.
- Add fresh dill on top and seal the jars with lids.
- Chill and Enjoy:
- Place the jars in the refrigerator. The pickles are ready to eat once chilled but improve in flavor over a few days.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Equipment: Mandoline slicer, pot, pickling jars, ladle
Servings: Depends on the number of jars and size of watermelon rind used.
Cooking Tips:
- For a crunchy texture, make sure not to peel all of the rind's tough outer skin.
- Experiment with spices according to your taste preference.
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