Pickled Watermelon Rind

Pickled Watermelon Rind

Sweet and spicy and using as much of the fruit as possible. This tasty little snack pickle is more than we could have hoped for.
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Prep Time 5 minutes
Cook Time 30 minutes
Marinate 1 day
Total Time 1 day 35 minutes
Course Appetizer, Condiment
Cuisine Asian
Servings 6
Calories 24 kcal

Ingredients
  

  • 1 Cup Watermelon Rind Only
  • Ginger
  • 1 Star Anise
  • 1 Tbs Red Pepper Flake
  • 1/4 Tsp Salt
  • 1 Tbs Sugar
  • 1/2 Cup Apple Cider Vinegar
  • 1 Cup Water

Instructions
 

  • Slice the green skin away from the white. All you want is the white, if there is a little pink on them that is fine.
  • Add spices and vinegar to the water and boil for 60 seconds
  • Add the watermelon rind
  • Bring to a boil
  • Reduce heat and cook for 30 minutes until tender when pricked with a fork
  • Add to a mason jar and refrigerate
  • After 1 day your pickles are ready. They will keep in the fridge up to 3 weeks

Video

Notes

Many recipes call for Allspice. In the first batch I made I thought the allspice was a bit overpowering on the front end so I omitted it from the recipe. If you like it with more of an exotic flavor on the front end. Add a 1/4 Teaspoon of Allspice

Nutrition

Calories: 24kcalCarbohydrates: 5gProtein: 0.4gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 122mgPotassium: 71mgFiber: 1gSugar: 4gVitamin A: 540IUVitamin C: 2mgCalcium: 10mgIron: 0.4mg
Keyword Budget-Friendly, Zesty
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