This is a great way to have some fruit mixed in with your pickled vegetables. The pickling liquid is also delicious. I use the liquid in marinades for meat, salad dressings or sauce, and even cocktails! I do pickled rind and pickled watermelon at the same time to maximize the use of the fruit. I start with a huge wedge of melon (because you will nibble, and so will everyone else as they see you making this) and cut the cubes. Cut the rind (not the skin) into small pieces once you have removed the flesh.
| Level: | Easy |
| Total: | 10 hr 30 min |
| Active: | 20 min |
| Yield: | 3 cups |
Ingredients
- 2 cups red wine vinegar
- 1 cup granulated sugar
- 2 tablespoons kosher salt
- 2 teaspoons whole coriander seeds
- 2 teaspoons whole black peppercorns
- 3 cups 1-inch watermelon cubes
- 2 cups small pieces peeled watermelon rind
Instructions
- In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.
- Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.
- Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 269 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 1 g |
| Sugar | 60 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 847 mg |
Reviews
The recipe calls for a small sauce pan… 6 cups of liquid won’t fit in any of my small sauce pans. I made this, it’s easy to make, yet I like my watermelon rind to be softer than this recipe calls for. My home grown watermelon was very firm, having just been picked. So next time I will boil the rind in the pickling juice for at least 20-30 minutes so they soften and absorb the juice.
Made pickled cucumber and red onion with Alexs recipe. They were delicious. Will pickle more things with this recipe,
This brine sounds divine, but I would boil the rind in water for at least 30 minutes before putting it in the brine, to soften it a bit.
Mooney. Love this recipe AGIC. This is definitely a keeper!!!!!