Ingredients
Equipment
Method
Method
- Prepare the Rinds: Remove the green outer skin with a sharp knife so you’re left with the firm white rind (or leave a thin pink rim for colour). Cut the rinds into matchsticks (≈ 1/4″ × 1–2″ pieces) or into thin wedges — uniform pieces pickle more evenly. Pack the raw rinds into sterilised jars leaving about 1/2″ headspace. Tuck in a sprig of dill or mint if using and any optional sliced chili/ginger.
- Make the Brine: In a small saucepan combine the vinegar, water, sugar, honey (if using), and salt. Add mustard seeds, peppercorns, cinnamon stick, star anise/cloves and lemon zest. Bring to a gentle simmer, stirring until the sugar and salt dissolve, then simmer 1–2 minutes to bloom the spices. Remove from heat.
- Pour & Seal: Carefully pour the hot brine over the packed rinds so they are fully submerged. Use a spoon to press rinds down if needed and leave ~1/4″ headspace. Wipe jar rims and screw lids on tightly.
- Cool & Chill: Let jars cool to room temperature (15–30 minutes), then transfer to the fridge. The rinds will be crisp and mildly pickled in about 2 hours, but flavour improves after 24 hours when the brine has fully infused.
- Serve & Use: Serve chilled as a snack, dice and scatter over salads, add to slaws/tacos, or place on a cheese board. The pickles keep well in the fridge; see storage notes for safety.
Nutrition
Notes
Storage & Food Safety
- Keep refrigerated at all times (this is a quick refrigerator pickle, not canned). Stored cold and sealed, they last up to 4 weeks — best within 2–3 weeks for peak texture.
- Do not leave the jars at room temperature for extended periods; if brine looks cloudy, has off-odour or signs of fermentation, discard.
- To extend shelf life safely beyond fridge pickles, use a tested water-bath canning recipe and follow USDA canning guidelines.
- Chop and toss into a crunchy summer slaw.
- Serve as a bright, tangy relish with grilled fish or pork.
- Add to tacos or banh mi for acid + crunch.
- Pair with sharp cheeses and charcuterie on a board.
- Dice and fold into potato salad for a tangy twist.
- Spiced Orange: Use orange zest instead of lemon and add 1/2 tsp ground allspice.
- Sweet & Pink: Use 3/4 cup sugar + 1/4 cup honey and keep 2–3 mm of flesh for a stronger pink hue.
- Savoury Dill: Skip the star anise and add 1 tbsp dill seeds + a few garlic slices.
- Low Sugar: Reduce sugar by 25% and add an extra 1–2 tbsp honey if you prefer less sweetness (taste and adjust).
