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Pickled Watermelon Rind Recipe

American (Southern) · Condiment · 50 min total

A tangy, sweet, and crunchy Southern-style pickle made from the often-discarded watermelon rind, perfect for using up summer melons.

Ingredients

• 8 cups peeled and cubed watermelon rind (white part only, about 1 medium watermelon)
• 1/4 cup pickling salt
• 3 cups water
• 2 cups white vinegar
• 2 cups granulated sugar
• 1 cinnamon stick
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice berries
• 1 lemon, thinly sliced

Instructions

1. Cut the green skin and pink flesh off the watermelon rind, leaving only the white part. Cut into 1-inch cubes. You should have about 8 cups.
2. In a large non-reactive bowl, dissolve the pickling salt in 3 cups water. Add the rind cubes, cover, and refrigerate for 6 hours or overnight.
3. Drain and rinse the rind thoroughly. Place in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and set aside.
4. In a large saucepan, combine vinegar, sugar, cinnamon stick, cloves, and allspice. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes.
5. Add the drained rind and lemon slices to the pickling liquid. Return to a boil, then reduce heat and simmer for 10 minutes, or until rind is tender but still slightly crisp.
6. Pack the hot rind and lemon slices into sterilized jars, leaving 1/2-inch headspace. Pour the hot pickling liquid over the rind, covering completely. Remove air bubbles, wipe rims, and seal with lids.
7. Process in a boiling water bath for 10 minutes (adjust for altitude). Let cool undisturbed for 12 hours. Check seals, then store in a cool, dark place for at least 2 weeks before opening. Refrigerate after opening.

Tips

• For a spicier pickle, add a small dried chili pepper to each jar.
• These pickles improve with age; wait at least 2 weeks for best flavor.
• If you prefer less sweet pickles, reduce sugar to 1 1/2 cups.
• Store unopened jars in a cool, dark place for up to 1 year.

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