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  • Recipes
  • Low-Waste Pickled Watermelon Rind
Low-Waste Pickled Watermelon Rind

By OcadoLife
“When you enjoy a wedge of watermelon, don’t leave the rind behind,” says Japanese American cook and food writer Kenji Morimoto, author of Ferment – a guide to making pickles and ferments. “This Low-Waste Pickled…
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Time and servings

Total time
Prep time

Ingredients

7 total
  • 400g (approx.) rind leftover from a watermelon, peeled and cut into thin, small slices (approx. 4cm x 1cm)
  • 200ml apple cider vinegar (check for gluten free)
  • 60g sugar
  • ½ tsp salt
  • ½ tsp chipotle chilli flakes
  • ¼ tsp coriander seeds
  • 1 thyme sprig

Method

3 steps

  1. Step 1

    Divide the sliced watermelon rind between 2 350ml sterilised jars. (To sterilise, wash the jars and lids; put on a tray in the oven at 180°C/ 160°C fan/gas 4 for 15 mins.)

  2. Step 2

    Make the brine by adding the vinegar, sugar, salt, chilli flakes, coriander seeds, thyme sprig and 130ml water to a small-to-medium saucepan. Bring to a low simmer, then remove from the heat; set aside for 10 mins to allow the flavours to infuse and to cool a little.

  3. Step 3

    Pour the still-warm brine into the jars, then pop the lid on and leave to pickle overnight, at room temperature, before transferring to the fridge. Eat within 1 month for the best texture.