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Photo: John Kernick Photo by: Photo: John Kernick

Pickled Watermelon Rind



This recipe goes with Southwest Watermelon Salad

Southern Living AUGUST 2011

  • Yield: Makes 1 qt.
  • Hands-on:30 Minutes
  • Total:1 Hour, 35 Minutes


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


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.


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Pickled Watermelon Rind recipe