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Ever wondered what to do with those leftover watermelon rinds? This Pickled Watermelon Rinds Recipe transforms them into a tangy, sweet treat that's perfect for snacking or adding a zesty crunch to salads. It's a simple, no-fuss way to reduce waste and create something delicious. Let's dive in!
Pickled Watermelon Rinds Recipe
Ingredients:
- 4 cups peeled and cut into strips watermelon rinds
- 1 cup white vinegar
- 1 cup sugar
- 1 tbsp salt
- 1 tsp whole cloves
- 1 tsp whole allspice
- 1 stick cinnamon
Instructions:
- In a saucepan, combine vinegar, sugar, salt, cloves, allspice, and cinnamon stick. Bring to a boil.
- Add watermelon rinds to the saucepan. Reduce heat and simmer for 10 minutes.
- Remove from heat and let cool. Transfer to a jar and refrigerate for at least 24 hours before serving.
What You Will Need
H2: What you will need to make pickled watermelon rinds
- Watermelon rinds: Adds a unique texture and mild sweetness, making them perfect for pickling and adding a refreshing crunch.
- White vinegar: Provides the necessary acidity to preserve the rinds and gives them a tangy flavor.
- Sugar: Balances the acidity of the vinegar and enhances the natural sweetness of the watermelon rinds.
- Whole cloves: Infuses the pickling liquid with a warm, aromatic spice that complements the sweetness of the rinds.
- Whole allspice: Adds a complex, slightly peppery flavor that deepens the overall taste of the pickles.
- Cinnamon stick: Imparts a subtle warmth and spice, rounding out the flavor profile of the pickled rinds.
Tools and Instruments Required
What tools/instruments will be needed to make Pickled Watermelon Rinds Recipe
- Saucepan: Essential for boiling the vinegar, sugar, salt, and spices together to create the pickling liquid.
- Cutting board: Needed to safely and efficiently peel and cut the watermelon rinds into strips.
- Knife: Crucial for peeling and slicing the watermelon rinds into the desired shape and size.
- Measuring cups: Important for accurately measuring the vinegar, sugar, and salt to ensure the right balance of flavors.
- Jar: Used to store the pickled watermelon rinds in the refrigerator, allowing them to marinate and develop flavor.
Pickled Watermelon Rinds Recipe
Sweet and tangy pickled watermelon rinds, perfect for snacking or as a condiment.
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Equipment
- Saucepan
- Jar
Ingredients:
Main Ingredients
- 4 cups watermelon rinds peeled and cut into strips
- 1 cup white vinegar
- 1 cup sugar
- 1 tbsp salt
- 1 tsp whole cloves
- 1 tsp whole allspice
- 1 stick cinnamon
Instructions:
- 1. In a saucepan, combine vinegar, sugar, salt, cloves, allspice, and cinnamon stick. Bring to a boil.
- 2. Add watermelon rinds to the saucepan. Reduce heat and simmer for 10 minutes.
- 3. Remove from heat and let cool. Transfer to a jar and refrigerate for at least 24 hours before serving.
Notes:
These pickled watermelon rinds are great as a snack or a condiment for grilled meats.
Nutrition value:
Calories: 50kcalCarbohydrates: 12gSodium: 300mgSugar: 10g
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the pickled watermelon rinds as per the recipe.
- Let the mixture cool completely.
- Transfer to an airtight container.
- Store in the refrigerator for up to 2 weeks.
Freezing Instructions
- Follow the recipe until the rinds are pickled.
- Allow the mixture to cool.
- Place rinds and liquid in a freezer-safe container.
- Leave some space at the top for expansion.
- Freeze for up to 3 months.
- Thaw in the refrigerator before serving.
Pickled watermelon rinds not only reduce food waste but also pack a punch of probiotics, aiding digestion and boosting gut health.
Frequently Asked Questions
FAQ:
How long do pickled watermelon rinds last?
They last up to 2 weeks in the refrigerator.
Can I use other types of vinegar?
Yes, apple cider vinegar works well too.
Do I need to peel the watermelon rinds?
Yes, peeling helps the rinds absorb the pickling brine better.
Can I add other spices?
Absolutely, feel free to experiment with spices like ginger or mustard seeds.
How soon can I eat the pickled rinds?
They taste best after at least 24 hours in the fridge.
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