Yield
10 servings (serving size: about 1/4 cup)

Don't throw out the rind of your watermelon. Use this pickled watermelon rind recipe to prepare this versatile condiment and serve the pickle alongside grilled chicken, smoked pork, or ham and biscuits.

How to Make It

Step 1

Carefully remove outer green layer from watermelon rind using a vegetable peeler. Reserve remaining watermelon for another use. Cut rind into 1/2-inch pieces. Bring 6 cups water and 5 teaspoons salt to a boil in a large saucepan over medium-high heat. Add rind to pan. Reduce heat, and simmer 15 minutes or until crisp-tender. Drain rind. Place in a large bowl.

Step 2

Place pickling spice, ginger, cloves, allspice, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, remaining 1 teaspoon salt, sugar, and vinegar in saucepan; bring to a boil, stirring until sugar dissolves. Pour hot vinegar mixture over rind. Cool to room temperature. Cover and chill 12 hours.

Step 3

Strain rind mixture through a sieve over a saucepan; return solids to bowl. Bring liquid to a boil; carefully pour over solids. Chill at least 8 hours before serving.

Chef's Notes

A six-pound watermelon yields about two pounds of rind. Keep rind fully submerged in pickling liquid for best results, and leave the cheesecloth bag of spices in with the pickled rind so the flavor intensifies with time. Refrigerate for up to two weeks.

Ratings & Reviews

PuppyPal81's Review

JuleBarta
August 03, 2010
Great, easy recipe! I will definitely make this again.

JuleBarta's Review

Drosera
July 23, 2010
This recipe is amazing! I never hand pickled watermelon rind before but my husband was talking about it so I thought I would look it up. I ran out of white vinegar so I used half white and half cider and I can't stop eating them!

Drosera's Review

PuppyPal81
May 24, 2009
I was skeptical, but these are really good and not that difficult to make.