Food Faith Fitness · by Lori Mauer★ 5.0 (1)
Watermelon Rind Pickles
NUTRITION · PER SERVING1510M COOK
CAL 4%·PRO 1%
CARBS 18G91% OF CAL
1G FIBER16G ADDED4G INTRINSIC0G OTHER19G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crunchy, sweet-tart pickles made from watermelon rinds and spiced with cinnamon and ginger. A unique and resourceful way to use leftover rind.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups watermelon rind (peeled and cut into 1.5-inch pieces)
- Water (as needed (for boiling the rind))
- 1 tablespoon coarse salt
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water (for the syrup)
- 2/3 cup granulated sugar
- 2 cinnamon sticks
- 1 thin slice fresh ginger root
- 1 teaspoon whole cloves
- 3/4 teaspoon black peppercorns
At a glance
PER SERVING · TIME 1510M
CAL 4%·PRO 1%
CARBS 18G91% OF CAL
1G FIBER16G ADDED4G INTRINSIC0G OTHER19G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 890mg
- Total sugar
- 19g
- Added sugar
- 16g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 15mg
- Iron
- 0.04mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 890MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.