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Pickled Watermelon Rind

Pickled Watermelon Rind – Recipe

If you thought watermelon rind was just for the compost bin, think again. Pickling is a great way to use up the normally discarded parts of the melon and transform them into a real treat. Watermelon rind pickles can be a delicious, unique, and visually appealing complement to an appetiser board, salads, tacos or wraps. So next time you are cutting watermelon for a fruit platter or salad, save the rind for pickling.

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Ingredients per serve

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What you need

If you thought watermelon rind was just for the compost bin, think again. Pickling is a great way to use up the normally discarded parts of the melon and transform them into a real treat. Watermelon rind pickles can be a delicious, unique, and visually appealing complement to an appetiser board, salads, tacos or wraps. So next time you are cutting watermelon for a fruit platter or salad, save the rind for pickling.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pickled Watermelon Rind

    • Combine salt and 1 L water in a bowl. Stir until dissolved. Add watermelon rind, cover and sit for 24 hours.
    • Drain and place in saucepan, covered in cold water. Bring to the boil and simmer for 15 minutes. Drain.
    • Combine sugar, peppercorns, vinegar, cloves, cinnamon and KNORR Thai Lime Powder. Cook, stirring for 10 minutes or until sugar is dissolved.
    • Bring to the boil and simmer uncovered for 45 minutes, or until the rind is transparent and mixture is thickened.
    • Pour into sterilised jars. Stand for 2 weeks.

  3. Chef's Tip

    • Keep some of the watermelon red flesh attached to the rind to add colour and sweetness.
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