Jalapeno Pickled Watermelon Rind

As opposed to our many other pickled watermelon rind recipes which generally require canning, this recipe is more of an instant version.

To begin you will first need to take out a saucepan, and then add in the white granulated sugar, bottled water, champagne vinegar, and minced jalapeno. Bring these contents to a simmer, and then stir them until all of the sugar has fully dissolved.

Moving along, next take out a sharp kitchen knife to deskin and then cube your watermelon rind.

Next add in the watermelon rind to the saucepan, and then cook over medium to low heat for half an hour, or until the rind turns completely transparent.

At that point you can either immediately eat the rind after it cools down, or you can pickle the rind along with the syrup.

This recipe is very flexible, so feel free to cook the rind with other types of flavors and spices.

We hope you have enjoyed this recipe, please be sure to browse around our site for other delicious and wonderful creations.