Don't waste a thing with our Watermelon Rind Recipe. Our pickled Watermelon Rind Recipe is a great way to cool off and is low in fat and saturated fat.
What You Need
Original recipe yields 16 servings
1 seedless baby watermelon (2 lb.)
1-1/4 cups HEINZ Apple Cider Vinegar
1-1/4 cups water
1 cup sugar
1 Tbsp. pickling salt
2 star anise
1 piece gingerroot (1 inch), peeled, cut into thin slices
1 cinnamon stick
1 tsp. crushed red pepper
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Let's Make It
Cut watermelon in half. Scoop out fruit, leaving 1/2-inch-thick shells. Refrigerate removed fruit for snacking or another use.
Cut off and discard green rind from each watermelon shell. Cut remaining rind into 1-inch pieces.
Bring remaining ingredients to boil in large saucepan on medium-high heat. Carefully add watermelon rind. Return to boil. Remove from heat. Let stand 30 min.
Place rinds in airtight container. Add cooking liquid. Refrigerate 24 hours.
The pickled watermelon can be refrigerated up to 2 weeks before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.