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.
Servings: 6
Calories: 24kcal
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
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: 24kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 122mg | Potassium: 71mg | Fiber: 1g | Sugar: 4g | Vitamin A: 540IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.4mg