Sweet-Spicy Pickled Watermelon Rind

Overhead view of pickled watermelon rind in a pot.

Sweet-Spicy Pickled Watermelon Rind

Transform those leftover watermelon rinds into a sweet and spicy treat with this easy refrigerator pickled watermelon rind recipe! No canning needed – just a few simple steps for a crunchy, tangy snack perfect for summer.

Prep Time 30

Cook Time 1

Chilling time 1

Total Time 1 1 30

Servings

Calories 115kcal

Author Marye Audet-White

Ingredients

6 cups watermelon rind Most of the pink portions removed. Peeled, cubed.
1 cup sugar
1 ½ cups vinegar white
½ cup cinnamon Imperials candy or 3 cinnamon sticks + ¼ cup sugar + red food coloring
1 ½ teaspoons whole cloves
2 tablespoons lime juice
1 /2 teaspoon crushed red pepper flakes optional - adjust to desired level of spiciness.
1 tablespoon pickling spices

Instructions

Bring all ingredients to a rapid boil, stirring often.
Reduce heat to simmer.
Cover and cook watermelon rind is tender
and somewhat translucent. The amount of time will depend on the thickness of the watermelon rind - plan on 45 minutes.
Transfer pickles, juice and spices to a glass bowl or a glass canning jar.
Cover and refrigerate.
Wait at least 24 hours to serve so that all the flavors have had time to blend and be absorbed by the pickles.

Notes

Note: Nutrition information is difficult to caluclate because more of the calories are in the pickling liquid and you won't be ingesting all of that. I would guess the calories are closer to 60 per 1/12th of the recipe.

Nutrition