Pickled watermelon rind
Sweet, tangy and very Southern, pickled watermelon rind is one of those old-fashioned recipes that deserves a comeback. What was once a practical way to avoid wasting part of the melon has become a surprisingly addictive treat, balancing crisp texture with bright vinegar, warm spices and just a hint of sweetness.
Ingredients
- 4 cups watermelon rind peeled and cut into bite-sized pieces
- 1 cup white vinegar
- 1 cup water
- 3/4 cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 2 garlic cloves lightly crushed
- 2 bay leaves
- 1 small piece fresh ginger sliced
- Optional: Pinch of red pepper flakes for heat
Instructions
- Trim away the green outer skin and most of the pink flesh from the watermelon rind, leaving only the pale white portion with a slight blush of pink. Cut into cubes or strips.
- Bring a large pot of water to a boil. Add the rind and simmer for 8-10 minutes, just until slightly tender but still crisp. Drain well.
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, garlic, bay leaves and ginger. Bring to a simmer, stirring until the sugar dissolves completely.
- Pack the watermelon rind into clean glass jars or a large container. Pour the hot brine over the rind until fully covered.
- Let cool to room temperature, then refrigerate for at least 24 hours before serving. The flavor continues to deepen over the next several days. It’s perfect for charcuterie boards, grilled pork, fried chicken or straight from the jar on a hot summer afternoon.
Tried this recipe?Let us know how it was!