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Watermelon is a beloved fruit for its juicy and refreshing taste, especially during warmer months. But many are surprised to learn that the rinds, often discarded, can be transformed into a delectable pickled treat. Pickled watermelon rinds offer a unique twist to traditional pickles, providing a sweet, tangy, and slightly crunchy delight that can elevate any meal. Here’s how to make them at home and why they’re worth the effort.
The Benefits of Making Pickled Watermelon Rinds
Not only are pickled watermelon rinds tasty, but they also make use of the entire fruit, reducing waste. They are packed with vitamins B and C and provide a good source of citrulline, an amino acid that may support blood flow and overall cardiovascular health. Their unique flavor and texture make them an excellent addition to salads, charcuterie boards, or as a standalone snack.
Ingredients and Supplies
To make your own pickled watermelon rinds, you’ll need:
Watermelon rinds (white part with a bit of the red flesh)
Vinegar (apple cider or white vinegar works well)
Water
Sugar (can be adjusted based on your preference for sweetness)
Spices (such as cloves, cinnamon sticks, and allspice)
Salt
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