Spicy and crunchy, Watermelon Rind Kimchi Pickles combine the best of two worlds and leave you wanting more. They’re low waste and economical as well.
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I love pickles and am always searching for new pickle recipes. I read about watermelon rind pickles online a few years ago and as I like to be as low waste as possible so it sounded like a neat idea. I went out and bought an organic watermelon and got started.
I make mine with kimchi spice and lemon juice instead of vinegar which makes them a little less acidic but just as tangy and even better tasting in my opinion.
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Making watermelon rind pickles
The process is pretty easy. Wash rind well and scrape off all of the pink from it. Cut the rinds into small pieces and place in a medium-size mixing bowl. Add the seasoning and minced garlic and stir until well mixed. Pack the rind and all the seasonings, garlic into a 8-ounce canning jar and cover with lemon juice.
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These pickles are raw so that’s about it. Just let them sit out for 4-6 hours and then refrigerate. They will last a few days in the fridge and a few months frozen.
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Most recipes call for removing the skin from the rind but I leave it on. It’s actually edible and full of nutrients like most fruit skin. It adds a nice crunch to the pickles as well. Because I’m using the rind, I prefer to use organic watermelon for this recipe but you can use non-organic as long as you wash it off well.
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These pickles have become a part of my summer menu and you’ll always find a jar in my fridge. They really add the snap and hot spice that is so great at this time of the year. Enjoy!
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More Summer Snack Recipes
Summer time is a time to relax and enjoy. Here are some vegan snack recipes to bring fun and good memories to the season:
A whole foods vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una
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Watermelon Rind Kimchee Pickles
Ingredients
- 2 cups watermelon rind cubed
- 1 cup lemon juice
- Water to fill container
- 1 tablespoon red hot chili flakes
- 1 teaspoon cayenne or hot red chili powder
- 2 teaspoon stevia seasoning or sweetener and seasoning of your choice
- 4 garlic cloves minced
- 1/2 teaspoon ginger powder
Instructions
- Scrap watermelon rinds with a spoon or knife to remove all pink from inside.
- Wash well and cube.
- Tightly pack into a small 8 oz container.
- Add the lemon juice and water to fill jar. (see note)
- Add the spices and shake to stir.
- Leave sitting at room temperature for up to 4 hours. Store in the refrigerator.
- After 24 hours taste pickles and add more seasonings if desired.
- Pickles will last up to about a week in the refrigerator.
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