Don’t Throw Away Watermelon Rinds! Try This Pickled Watermelon Rind Recipe

Nothing beats a juicy slice of summer watermelon, but don’t stop there! Save the rind and make a batch of pickled watermelon rind. This sweet and tangy pickle is a Southern favorite that’s sure to become your new obsession. Here’s how to make pickled watermelon rind, with tips from our test kitchen on how to use it in everything from salads to cocktails.

What Does Pickled Watermelon Rind Taste Like?

Pickled watermelon rind is tangy and sweet, with a hint of clove and cinnamon. It’s reminiscent of sweet pickled cucumbers. Our test kitchen has perfected the balance of salt and sugar, and our taste testers particularly love the flavor of the white vinegar in this recipe. The final product is a slightly crispy pickle that pairs beautifully with many dishes.

How to Use Pickled Watermelon Rind

A jar of pickled watermelon rind is a versatile addition to sandwiches, salads, or meat dishes. It can also be part of a charcuterie board or added to cocktails as a fun garnish. If you love the sweet and savory combination, try wrapping a slice of pickled rind with thin Italian prosciutto. For a healthy breakfast, dip chunks of pickled rind into Greek yogurt. Of course, pickled watermelon rind is also delicious straight from the jar!

Ingredients:

• 10 pounds watermelon

• 6 cups water

• 1/3 cup pickling salt

• Cold water (for rinsing)

• 3 1/2 cups sugar

• 1 1/2 cups white vinegar

• 1 1/2 cups water

• 1 cinnamon stick (about 15 inches, broken into pieces)

• 2 teaspoons whole cloves

Directions:

1. Prepare the Watermelon Rind: Cut off the watermelon rind (about 4.5 pounds). Remove the pink flesh and the green and light green parts of the rind, discarding them. Cut the remaining rind into 1-inch square pieces or your preferred shape. You should have about 9 cups of rind.

2. Brine the Rind: Place the rind in a large non-metallic bowl. In another large bowl, mix 6 cups of water with the pickling salt and pour over the rind (add more water if necessary to fully cover the rind). Cover the bowl and let it sit at room temperature overnight.

3. Rinse the Rind: After the brining process, pour the rind mixture into a strainer over the sink. Rinse the rind with cold water and drain well. Transfer the rind to a 4-quart heavy pot. Add enough cold water to cover the rind. Bring to a boil, then reduce the heat and simmer, covered, for 20-25 minutes, or until the rind becomes tender. Drain again.

4. Make the Syrup: In a 6- to 8-quart non-reactive pot, combine the sugar, vinegar, 1 1/2 cups water, cinnamon stick, and cloves. Bring to a boil, stirring until the sugar dissolves. Lower the heat and simmer uncovered for 10 minutes. Strain the mixture to remove the solid spices and return the liquid to the pot.

5. Pickle the Rind: Add the watermelon rind to the syrup and bring to a boil. Reduce the heat, cover, and simmer for 25-30 minutes, or until the rind turns translucent.

6. Pack and Seal: Pack the hot rind and syrup into sterilized half-pint jars, leaving about half an inch of space at the top. Wipe the rims of the jars and screw on the lids.

7. Process the Jars: Place the jars in a boiling water bath and process for 10 minutes (start timing once the water reaches a boil again). Remove the jars and let them cool on a metal rack.