Watermelon rind pickles recipe


Jesse Goldstein, come from making the most of scraps. Pickling watermelon rind turns the part you’d normally discard into a tart-sweet bite to pair with cheese and bread before the main event.

  • Yield: 20 Servings


  • Rind from 1 watermelon
  • ¼ cup (70 g) pickling salt
  • 1 cup (240 ml) white vinegar
  • ¾ cup (180 ml) cider vinegar
  • 2 cups (400 g) granulated sugar
  • 2 cinnamon sticks
  • 2 star anise pods
  • 8 whole cloves
  • 6 allspice berries
How to Make It
  1. Prepare the rind by first removing the majority of ripe fruit, leaving a small amount on the rind. Peel off the outer green skin and cut the rind into 1-inch (2.5-cm) pieces. Measure out 5 cups for pickling and place them in a heat-safe bowl (discard any extra or make a second batch of pickles).
  2. Bring 6 cups (1.4 L) of water and the pickling salt to a boil and pour it over the watermelon rind. Let the rind sit and cool to room temperature before covering and refrigerating it overnight.
  3. Drain the salted water from the rind. Add both vinegars and the sugar, cinnamon sticks, star anise, cloves, and allspice to a small saucepan over medium-high heat.
  4. Cover and bring the mixture to a boil. Reduce the heat to a simmer and cook, covered, for 5 minutes. Pour the hot pickling syrup over the watermelon rind. Refrigerate it overnight.
  5. Drain the pickling syrup from the rinds into a saucepan. Bring it to a boil and pour it over the rinds again; cover and refrigerate overnight. Repeat this process three to four times, until the pieces of watermelon rind no longer float in the pickling liquid.
  6. Pickled watermelon rinds will keep for 2 to 3 weeks in an airtight container in the refrigerator.

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