Need to figure out how to pickle these watermelon rinds.

I’ve heard of it, and I just chopped up a watermelon, so I’ve got the rind. ¬†Alas, the recipes online are contradictory, if not actually argumentative with each other. ¬†However, I have a bunch of readers who cook, so feel free to suggest recipes for pickled watermelon rind. I’m not afraid of a little work, but I don’t want to spend eight hours fiddling with all the bits, either.


  • Luke says:

    Vinegar, sugar, water, heat, and sanitized jars.
    As long as your recipe has those, you should be good. There are lots of variations on the theme, especially once you start talking spices. Just pick one that sounds good to you.

    • acat says:

      Question ..
      How long does the pickling process actually take?
      I mean, should I plan on pickling cucumbers tonight and eating them tomorrow, or is this a “start now and they may be ready by Christmas” sort of an endeavor?

      • Luke says:

        It depends.
        At the extremes, refrigerator pickles can be ready in about 6 hours (but longer will improve them), and lactobacillus fermentation can take a month or two (but that’s really its own thing that uses a different sort of recipe and specialized gear).
        In general, figure five days to a week unless the recipe says differently.

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