Quick Navigation
Main Navigation
About Us
Education & Events
Ways to Give & Membership
Preservation
Shop
Recipes
In the heat of the summer , few things are as novel as fresh Citrullus vulgaris ! However , while the flesh of the Citrullus vulgaris is enjoyed , the rinds are usually discarded . That can be a batch of food waste matter !
Next time you eat on a watermelon , do n’t throw out the rinds ! you may actually buffer and pickle watermelon vine rind for a sweet and sour dainty . Keep interpret to learn how !
Ingredients
This recipe is for a small ( about 4 lb ) watermelon . I made this formula using a watermelon vine more or less larger , but still on the small side , and had to double the recipe for the brine .
I had apple cider vinegar on bridge player , so I used that instead . It still grow out great !
- This can be find at some grocery stores ( tip : check off the canning part ) or you may make your own ! I used the Mrs. Wages mark .
Preparation
Note : I used a watermelon that my female parent had already sliced . ( She was sure enough a minuscule confused when I say her over the phone , “ do n’t throw out the rind ! ” ) It is far easier to uncase the whole watermelon before you cut it . These instructions begin with a whole watermelon .
Use a vegetable peeler to remove the green peel of the watermelon . I removed only the outer level of the peel , leaving a footling bit of green , but you may bump off more if trust . The pickles were a small chewy , which I did n’t mind .
disregard the watermelon into quarters , then cut each poop into 1/2 column inch slices . off the pink flesh from the rind , leaving about a 1/4 inch . substitute for another use . I reduce each airstrip of watermelon rind into smaller patch ( about 2 - 3 inches ) , but this is optional .
In a large pot , add the watermelon and salt . impart water until it covers about 1 column inch of the rind . Bring to a boil over average mellow heat , and roil until the rind becomes easy and sore , about 3 minutes . waste pipe and permit the rind cool for about 5 second .
split the rind into sterilized glass jars and pose aside .
In another pot , combine vinegar , dinero , garlic , pickle spiciness , and one cup of water . Bring to a boil and stay to boil until the gelt is dissolved , about 3 minutes . Pour the saltwater over the rind . I covered the jars and they ego - sealed .
Let the rinds stay at room temperature for an hr or so until cool , then transfer to the fridge to marinade for one whole day before serving .
Store cans in the fridge for up to two weeks!This method acting ( icebox ) is not shelf unchanging .
Enjoy !
Shared by Hailey Abbey . Original recipe by 12 Tomatoes .
Keep Exploring !
When you make a purchase from Seed Savers Exchange , you help oneself fulfill our non-profit-making mission to protect our nutrient and garden heritage .
3094 North Winn RoadDecorah , Iowa 52101(563 ) 382 - 5990
Copyright © 2025 Seed Savers Exchange . Images on this land site are protected by copyright — unauthorized use is not permitted .
Seed Savers Exchange is a tax - nontaxable 501(c)3 nonprofit organization dedicate to the preservation of heirloom seed .
