Zero-Waste Pickled Watermelon Rinds

We all love a fresh slice of watermelon, but did you know the rind can also be a tasty snack? This Pickled Watermelon Rind recipe is the perfect way to get more out of your melon.

Watermelon rinds are usually thrown out, but they’re completely edible and they're delicious when pickled. This quick-pickle method is easy, flavorful, and perfect for summer snacking. Plus, it’s a great way to reduce food waste.

We used a vibrant yellow watermelon for this batch (yes, that’s a thing!), but you can use any variety you have on hand. The rind is where the magic happens, and once you try it pickled, you might never throw it out again.

What's the Deal with Yellow Watermelons?

Yellow watermelons are an heirloom variety that actually existed before the red ones we see in most grocery stores today. On the outside, they look just like your classic watermelon but inside, the fruit is a vibrant golden yellow. They’re a little more watery than red watermelons.

Watermelons were domesticated in Northeast Africa and cultivated in Egypt as early as 2000 BC. Back then, they were originally pale green or yellow on the inside. The deep red color we associate with watermelon today is the result of centuries of selective breeding to make the fruit sweeter and more visually appealing.

✨ The more you know! ✨

Ingredients:

• 1 Watermelon (we used yellow!)
• 1/2 cup sugar
• 1 1/2 cups rice wine vinegar
• 1 cup water
• 1 45oz U-Konserve Rectangle container for storing

Instructions:

1. Cut your watermelon and store the fruit in a U-Konserve container to keep it fresh.
2. Peel or slice off the tough green outer skin from the rinds.
3. Cut the rinds into bite-sized pieces or any shape you like!
4. In a bowl mix your quick-pickle brine. Stir until the sugar is dissolved.
5. Place the rind pieces into a clean U-Konserve container, pour the brine over the top until fully covered, and seal with the lid.
6. Refrigerate for at least a few hours, or overnight for max flavor.

Pro Tip: Sprinkle with chili lime salt for a bold, tangy kick!

These quick pickled rinds are perfect for summer. Bring them to your next picnic, enjoy as a side or snack, and feel good knowing you’re making the most of your food.

Save this for your next watermelon (yellow or red!), and give your rinds the second life they deserve.