Southern Pickled Watermelon Rind

Southern Pickled Watermelon Rind

A zero-waste Southern classic — turning scraps into a sweet, spicy, crunchy delicacy.

🧂 Ingredients

(Makes about 4 pint jars)

• 1 medium watermelon (about 5–6 lbs) — you’ll need about 8 cups rind (white part only, trimmed of green skin and red flesh)

• 2 tbsp kosher salt

• 4 cups water

• 2 cups sugar

• 1 cup apple cider vinegar

• 1 cup white vinegar

• 1 tbsp whole cloves

• 1 tbsp mustard seeds

• 1 tbsp whole allspice

• 2 cinnamon sticks

• 1-inch piece fresh ginger, sliced thin

• (Optional) 1 small red chili pepper, sliced, for gentle heat

🍯 Instructions

1. Prepare the rind
Cut watermelon rind into 1-inch cubes or strips. Trim off all the green skin and most of the pink flesh.

2. Brine overnight
In a large bowl, dissolve salt in water. Add rind pieces, cover, and let sit at room temperature overnight (8–12 hours).
Drain and rinse well.

3. Simmer the rind
Place the rinsed rind in a large saucepan, cover with fresh water, and simmer 10 minutes, or until just tender.
Drain again and set aside.

4. Make the pickling syrup
In a large pot, combine vinegars, sugar, and all spices. Bring to a boil, reduce to a simmer, and cook for 5 minutes until sugar dissolves and spices infuse.

5. Add the rind
Add the cooked watermelon rind to the syrup. Simmer gently for 10 minutes, stirring occasionally.

6. Jar and store
Using a slotted spoon, pack rind into sterilized jars.
Pour the hot syrup (with spices) over the rind, leaving ½ inch headspace.
Seal tightly.

• For refrigerator pickles: Let cool, then refrigerate. Best flavor after 2–3 days.

• For shelf-stable jars: Process in a boiling water bath for 10 minutes, then cool and store in a dark place for up to 1 year.

🌶️ Chef’s Tips

• For a spiced version, add star anise or black peppercorns.

• For a modern twist, swap cider vinegar for white balsamic vinegar and add a few strips of orange peel.

• The syrup is fantastic drizzled over roasted pork, smoked chicken, or grilled peaches.

🍴 Serving Ideas

• Pair with charcuterie or fried chicken for a sweet-tart contrast.

• Dice and fold into grain salads or coleslaw.

• Serve chilled as a Southern summer side — crisp, tangy, and beautifully golden.