Gingered Watermelon Rind – a delicious recipe with watermelon, kosher salt, sugar, white vinegar, cider vinegar, pickling spice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut watermelon in half. Scoop out watermelon pulp; reserve for another use. Carefully remove outer green layer from watermelon rind using a vegetable peeler. Cut peeled rind into 1 1/2-inch cubes to measure about 4 cups.
2
Combine rind and salt in a large zip-top plastic bag. Seal and refrigerate 24 hours, turning bag occasionally.
3
Remove rind from bag; drain. Rinse rind thoroughly under cold water; drain. Place rind in a large saucepan. Cover with water to 2 inches above rind; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until crisp-tender. Drain and rinse under cold water; drain well. Place rind in a large bowl.
4
Combine sugar and remaining ingredients in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour hot sugar mixture over rind; let stand at room temperature 2 hours. Cover and refrigerate 5 days. Store in an airtight container in refrigerator up to 3 weeks.
321
kcal
Calories
80
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (5-pound) watermelon, 3 tablespoons kosher salt, 1 1/2 cups sugar, 1/2 cup white vinegar, and more.
Yes, Gingered Watermelon Rind falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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