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Pickled Watermelon Rind
Fermented & Pickled
Ingredients:
- 4 cups prepared watermelon rind (peeled, outer green skin and pink flesh removed, cut into 1-inch cubes)
- 1/4 cup kosher salt
- 4 cups water, plus more for soaking
- 2 cups white vinegar (or apple cider vinegar)
- 2 cups granulated sugar (or 1 1/2 cups maple syrup)
- 1 cinnamon stick (optional)
- 1 tablespoon whole cloves (optional)
- 1 tablespoon whole allspice berries (optional)
- 1 teaspoon whole black peppercorns (optional)
- 1 lemon, thinly sliced (optional)
Equipments:
20 minutes or less
Gluten-Free
Grain-Free
Meal Prep Friendly
Nut-Free
Oil-Free
Raw
Refined Sugar-Free
Soy-Free
Nutrition:
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Prep
- Trim the watermelon rind, removing all the pink flesh and the tough outer green skin, leaving only the firm white rind. Cut into 1-inch cubes.
- Dissolve the kosher salt in 4 cups of water in a large bowl. Add the rind, adding more water if needed to cover. Cover and refrigerate for at least 8 hours or overnight.
- Drain and rinse the rind well, then place it in a large pot and cover with fresh water. Bring to a boil and cook for 8-10 minutes, until just tender when pierced with a fork. Drain.
Instructions:
- In a large pot, combine the vinegar, sugar, cinnamon stick, cloves, allspice, and peppercorns. Bring to a boil, stirring until the sugar dissolves.
- Add the drained watermelon rind and lemon slices to the syrup. Reduce heat and simmer for 10 minutes, until the rind turns translucent at the edges.
- Pack the hot rind and lemon slices into clean, sterilized jars, dividing the whole spices evenly. Ladle the hot syrup over the rind, leaving 1/2-inch headspace.
- Wipe the jar rims, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude). Alternatively, cool and refrigerate for up to 2 months.
- Let the pickles rest at least 24 hours before serving to let the flavor develop fully.
Common Mistakes, Notes, Storage, Swaps & Tips
Storage: Processed jars keep in a cool, dark pantry for up to a year; refrigerate after opening. Unprocessed jars keep refrigerated for up to 2 months.
Tip: Cut away every trace of pink flesh and green skin — only the white rind should remain, or the texture will turn mushy.
Swap: Add a few slices of fresh ginger or a pinch of red pepper flakes for extra warmth. Swap the granulated sugar for 1 1/2 cups maple syrup for a deeper, less sharp sweetness — the syrup will darken the brine slightly and add a subtle caramel note.
Why these Ingredients
Pickled Watermelon Rind
Makes about 3 pints
Prep 30 min
Cook 10 min
24 hr 40 min (includes chilling)
Ingredients:
- 4 cups prepared watermelon rind (peeled, outer green skin and pink flesh removed, cut into 1-inch cubes)
- 1/4 cup kosher salt
- 4 cups water, plus more for soaking
- 2 cups white vinegar (or apple cider vinegar)
- 2 cups granulated sugar (or 1 1/2 cups maple syrup)
- 1 cinnamon stick (optional)
- 1 tablespoon whole cloves (optional)
- 1 tablespoon whole allspice berries (optional)
- 1 teaspoon whole black peppercorns (optional)
- 1 lemon, thinly sliced (optional)
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Meal Prep Friendly
Nut-Free
Oil-Free
Raw
Refined Sugar-Free
Soy-Free
Prep:
- Trim the watermelon rind, removing all the pink flesh and the tough outer green skin, leaving only the firm white rind. Cut into 1-inch cubes.
- Dissolve the kosher salt in 4 cups of water in a large bowl. Add the rind, adding more water if needed to cover. Cover and refrigerate for at least 8 hours or overnight.
- Drain and rinse the rind well, then place it in a large pot and cover with fresh water. Bring to a boil and cook for 8-10 minutes, until just tender when pierced with a fork. Drain.
Instructions:
- In a large pot, combine the vinegar, sugar, cinnamon stick, cloves, allspice, and peppercorns. Bring to a boil, stirring until the sugar dissolves.
- Add the drained watermelon rind and lemon slices to the syrup. Reduce heat and simmer for 10 minutes, until the rind turns translucent at the edges.
- Pack the hot rind and lemon slices into clean, sterilized jars, dividing the whole spices evenly. Ladle the hot syrup over the rind, leaving 1/2-inch headspace.
- Wipe the jar rims, apply lids and bands, and process in a boiling water bath for 10 minutes (adjust for altitude). Alternatively, cool and refrigerate for up to 2 months.
- Let the pickles rest at least 24 hours before serving to let the flavor develop fully.
