Pickled Watermelon Rind

Southern Living
Pickled Watermelon RindRecipe
Photo: John Kernick


Makes 1 qt.


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1/2 small watermelon (about 5 lb.)
3 tablespoons salt
3/4 cup sugar
3/4 cup vinegar
2 star anise


Hands-on: 30 Minutes
Total: 1 Hour, 35 Minutes

1. Remove rind from watermelon, leaving a small amount of red flesh attached to rind. Reserve watermelon flesh for another use. Peel rind, and cut into 1-inch cubes (about 5 cups cubed). Place in a large bowl.

2. Stir together salt and 3 cups water. Pour over rind. Cover and chill 24 hours. Drain; rinse well.

3. Combine rind, sugar, next 2 ingredients, and 3/4 cup water in a large Dutch oven. Bring to a boil; remove from heat. Cool completely (about 1 hour), stirring occasionally. Cover and chill 24 hours before serving. Store in refrigerator up to 1 week.

Created date

July 2011