Cambodian Pickled Watermelon Rinds

Summer is officially here! For me, this means that I get to eat lots of watermelon! I love watermelon! The fruit is so juicy and refreshing in the heat. And you can pickle the leftover rinds. It’s not only delicious but resourceful. If you love pickles, you will love this recipe. These pickled watermelon rinds are crunchy and a little sweet and spicy.

In Cambodian cuisine, pickled vegetables or fruit are paired with grilled meats and rice. It’s also often served at BBQs and street festivals. I love pickles and enjoy eating it alone as a snack. I can finish an entire jar of pickled watermelon rinds on my own. It’s so good. Try the recipe below. Also, check out my Cambodian Pickled Watermelon Rinds Instagram Reel to see the video of me making it. Enjoy!

Ingredients:

·       3 cups of watermelon rinds

·       ¼ cup + 3 tbsp white vinegar

·       ½ cup + 2 tbsp filtered water

·       1 tsp fish sauce (optional)

·       3 tsp sugar

·       1 tsp salt

·       4 garlic cloves, 2 crushed and 2 minced

·       1 bird’s eye chili pepper, deseeded and thinly sliced, or red pepper chili flakes

Directions:

Clean leftover watermelon rinds. Remove the outer green layer of skin. Cut rinds into 1¼ - 1½ inch long and ¼ inch wide segments.

Place the watermelon rinds in a large bowl and mix with sugar, salt, and fish sauce.  Gently massage with hands and let sit at room temperature for 15 minutes.

Add chili, garlic, vinegar, and water and then stir.

Pour the watermelon rinds and liquid mixture into a jar. Loosely cover the jar with a lid. Let it sit on the countertop at room temperature for about 2 hours. Then tighten lid and refrigerate overnight and then serve.