Don’t ask me why I decided to pickle watermelon rinds.
Ok, I’ll tell you. I bought a watermelon the other day and as I was cutting it, I got to thinking how wasteful it seemed to throw away all of that white part of the watermelon. It was practically edible, if not a little flavorless, bitter and hard….
So I googled. Apparently pickled watermelon rinds is totally a thing. Actually…pickled anything is a thing. People pickle some of the strangest things. Pickled chicken feet. It’s real. Don’t look it up. Anywho…anyone who knows me, knows I love pickles. LOOOVE pickles. I could marry pickles. So pickled watermelon rinds certainly piqued my interest.
Then I remembered I had a slightly-old-slightly-wrinkled-forgotten-about-sad-and-pitiful jalapeño in the fridge just begging to be used and thought why not, we’ll throw that in too.
So here’s the recipe, with commentary!
Pickled Jalapeño Watermelon Rinds
- 1 c water
- 1 c unseasoned rice vinegar
- 1/4 c plus 1.5 TBS white sugar
- 1 TBS salt (It doesn’t matter if it’s table. We’re not putting on airs with that fancy kosher stuff)
- 1 lb watermelon rind, green skin removed (a peeler works great, cut in 1 inch cubes sliced thin. I didn’t slice mine thin enough. Think the thickness of hmm…pork roll or Canadian bacon. That’s the first thing that comes to mind)
- 1 large jalapeño, sliced in rounds (next time I’ll use two more, casually seeded, for more jalapeño pickled goodness without the addition of too much molten lava spiciness)
In a small saucepan, bring the water, vinegar, sugar, & salt to a boil, and simmer until the sugar is dissolved, stirring ever so often to keep the liquid from getting angry. (Just a minute or two)
Layer the watermelon rinds and jalapeño in a 1-quart glass jar. (I like Mason jars because that’s what they have at the store)
Let stand at room temperature for 3 hours. (Keep a vigilant watch for fruit flies/gnats. Those crafty bastards love vinegar)
Cover with that handy dandy Mason jar provided lid and refrigerate for 12 hours.
Pickles should last for about 2 weeks in the fridge, without getting too funky. Sadly, I don’t have a photo of my results…mainly because I keep forgetting and the fridge is so far away.
These might make a nice 4th of July party snack addition too, if your guests are brave enough.
I don’t think Lou approves of the watermelon rind pickles. His face was full of confusion when he tried them. Sweet, spicy, bitter. He’s crazy! They kind of remind me a little of radish kimchi. The texture and the spiciness. But just kind of.