Ingredients:
- 2 cups melon rind (watermelon or cantaloupe rind works well), peeled and cut into bite-sized pieces
- 1 tsp baking soda
- 1/2 cup sugar (or honey for a healthier option)
- 1/4 cup apple cider vinegar
- 1/4 tsp salt
- 1 tsp grated ginger (optional)
- 1 cinnamon stick (optional, for flavor)
- 1 tsp chili flakes (optional for a spicy kick)
- 1/4 cup water
Instructions:
- Prepare the melon rind:
Peel the tough green outer skin from the melon rind and discard. Cut the white inner rind into small, bite-sized pieces. - Tenderize the rind with baking soda:
Place the melon rind pieces into a bowl and sprinkle the baking soda over them. Toss the pieces to coat them evenly. Let them sit for 15-20 minutes. This will soften the rind and help it absorb the flavor later. Rinse the rind thoroughly to remove any excess baking soda, then drain and set aside. - Make the pickling liquid:
In a small saucepan, combine the sugar (or honey), apple cider vinegar, salt, grated ginger, cinnamon stick, chili flakes (if using), and water. Bring the mixture to a boil, stirring to dissolve the sugar. - Add the melon rind:
Once the liquid is boiling, add the rinsed melon rind pieces to the pan. Lower the heat and simmer the mixture for about 10-15 minutes, or until the melon rind becomes translucent and tender. - Cool and store:
Remove the saucepan from the heat and let the mixture cool to room temperature. Transfer the pickled melon rind and its liquid into a clean jar. Seal tightly and refrigerate for at least 4 hours, but preferably overnight, to allow the flavors to develop. - Serve and enjoy!
These pickled melon rinds are surprisingly delicious as a snack, side dish, or salad topping. They’re sweet, tangy, and have a refreshing crunch!
Notes:
- The baking soda helps tenderize the rind, making it easier to absorb the pickling flavors.
- You can adjust the sweetness and tanginess by altering the sugar and vinegar ratio.
This recipe is indeed surprising but super delicious!
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