Watermelon Rind Pickles

Gluten-Free, Lactose-Free, Dairy-Free, Sugar-Free, Keto, Paleo, Vegan, & Wild Avocado Feel Great Protocol

Positive Nutrition Aspects

Citrulline-Rich Food, Men’s Sexual Health Beneficial Food, Brain-Healthy Food, Carotenoid Food, Vitamin A, B6 and C Rich Food, Low Calorie and Low Net Carbs Fruit

Equipment Needed

1. Instant Pot (if doing the Instant Pot variation)
2. Colander
3. Peeler
4. Knife
5. Measuring Spoons
6. Measuring Cup
7. Four 1 Pint Glass Canning Jars
8. Large Non-Reactive Bowl
9. Pot (if doing the stove and pot variation)
10. Stove (if doing the stove and pot variation)

Ingredients

8 cups sliced and peeled watermelon rind (2x1-in. pieces)
6 cups water
1/2 cup sea salt
3 tablespoon pure monk fruit
2 cups apple cider vinegar
6 cinnamon sticks (3 inches), divided
1/2 teaspoon whole cloves
1 teaspoon whole peppercorns

Instructions

1. Wash the watermelon

2. Peel the watermelon with a peeler

3. Slice the watermelon

4. Cut the rind into 2 inch by 1 inch pieces

5. Set the inner part of the watermelon aside to enjoy later

6. Place rind in a large nonreactive bowl; stir in water and salt

7. Refrigerate for several hours or overnight (preferably overnight)

8. Rinse and drain the watermelon rind well


Instant Pot Variation

1-8. Follow the same steps from above

9. In a pot, mix monk fruit, apple cider vinegar, 2 cinnamon sticks, cloves, and peppercorns

10. Add watermelon rinds

11. Set Instant Pot to pressure cook for 5 minutes

12. Release the pressure valve off according to the manufacturer directions

13. Discard cinnamon sticks

14. Carefully ladle hot mixture into four 1-pint jars, leaving 1/2-in. headspace

15. Add a remaining cinnamon stick to each jar

16. Let mixture cool

17. Place in the refrigerator

18. Enjoy


Stove and Pot Variation

1-8. Follow the same steps from above

9. In a pot, mix monk fruit, apple cider vinegar, 2 cinnamon sticks, cloves, and peppercorns

10. Bring to a boil

11. Add watermelon rinds; return to a boil

12. Reduce heat; simmer, uncovered, 10 minutes or until tender

13. Discard cinnamon sticks

14. Carefully ladle hot mixture into four 1-pint jars, leaving 1/2-in. headspace

15. Add a remaining cinnamon stick to each jar

16. Let mixture cool

17. Place in the refrigerator

18. Enjoy



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