Watermelon Pickle
Plate of pickled watermelon
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Course: Snack
Cuisine: American
Keyword: Fruit, Pickled
Servings: 8 servings
Calories: 196kcal
Author: Chef Bill Collins

Ingredients

  • 1 lb watermelon rind
  • 5 ¼ cups water
  • 3 tbsp kosher salt
  • 1 ½ cups cider vinegar
  • 1 ¾ cups sugar
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • 3 cloves
  • tsp nutmeg (a pinch)

Instructions

  • Remove the outer green layer from the rind with a vegetable peeler. Cut the rind into approximately 1- by 2-inch strips
  • Add 5 cups of water and the salt to a saucepan and bring to a boil. Add the rind, and simmer for 5 minutes. The rind will be tender. Remove from heat, strain, and set aside
  • In a separate saucepan (you can do this while the rind is simmering in the salted water), add the vinegar, sugar, cinnamon, allspice, cloves, and nutmeg, plus remaining ¼ cup of water. Bring to a boil, and remove from heat as soon as the sugar has dissolved
  • In a glass bowl (or another nonreactive bowl), add the rind, and pour the vinegar mixture over it. Let it cool to room temperature
  • Chill for at least 2 hours, and serve
Nutrition Facts
Watermelon Pickle
Amount per Serving
Calories
196
% Daily Value*
Fat
 
0.3
g
0
%
Saturated Fat
 
0.02
g
0
%
Polyunsaturated Fat
 
0.04
g
Monounsaturated Fat
 
0.02
g
Sodium
 
2627
mg
114
%
Potassium
 
100
mg
3
%
Carbohydrates
 
48
g
16
%
Fiber
 
0.3
g
1
%
Sugar
 
47
g
52
%
Protein
 
0.4
g
1
%
Vitamin A
 
323
IU
6
%
Vitamin C
 
5
mg
6
%
Calcium
 
16
mg
2
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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