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Watermelon Rind Pickles Recipe

American · Condiment · 35 min total

Transform leftover watermelon rind into a tangy, sweet, and crunchy pickle that's perfect for adding a burst of flavor to sandwiches, salads, or cheese boards.

Ingredients

• 4 cups watermelon rind, white and light green parts only, cut into 1-inch cubes
• 1/4 cup kosher salt
• 2 cups water
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 cinnamon stick
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice berries
• 1 lemon, thinly sliced

Instructions

1. Place the watermelon rind cubes in a large bowl and sprinkle with salt. Add enough water to cover, then let sit at room temperature for 1 hour. Drain and rinse well.
2. In a medium saucepan, combine the 2 cups water, vinegar, sugar, cinnamon stick, cloves, and allspice. Bring to a boil over high heat, stirring to dissolve sugar.
3. Add the drained rind and lemon slices to the saucepan. Return to a boil, then reduce heat to low and simmer for 10-15 minutes, until the rind is translucent and tender.
4. Remove from heat and let cool to room temperature. Transfer the pickles and liquid to a clean jar or container. Refrigerate for at least 24 hours before serving to allow flavors to meld.

Tips

• Store in an airtight container in the refrigerator for up to 1 month.
• Serve as a relish with grilled meats or on a charcuterie board.
• For a spicier version, add a small dried chili pepper to the pickling liquid.

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