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Watermelon Rind Pickles

This recipe transforms humble watermelon rind into a surprisingly delicious sweet-and-sour pickle. It involves carefully preparing the rind, then simmering it in a spiced apple cider vinegar and sugar brine infused with cloves and cinnamon. The result is a tender, translucent preserve perfect as a unique condiment, side dish, or snack.
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Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 3442.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1¾ lb. peeled watermelon rind cut into 1″ pieces
  • 4 cups sugar
  • 2 cups apple cider vinegar
  • 3 whole cloves
  • 1 cinnamon stick

Equipment

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Large Stainless Steel Pot Non-reactive for pickling
  • 1 Measuring Cups
  • 3 Sterilized Glass Jars (pint-sized) For storage and preservation

Method
 

  1. Carefully peel all the green outer skin and any remaining pink flesh from the watermelon rind, leaving only the white part.
  2. Cut the peeled white rind into uniform 1-inch pieces to ensure even pickling.
  3. In a large, non-reactive pot, combine the sugar, apple cider vinegar, whole cloves, and cinnamon stick.
  4. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
  5. Add the prepared watermelon rind pieces to the boiling brine.
  6. Reduce the heat to medium-low and simmer, uncovered, for 45-60 minutes, or until the rind pieces are translucent and tender.
  7. While the rind simmers, ensure you have clean glass jars ready for the pickles.
  8. Once the rind is tender, carefully remove the whole cloves and cinnamon stick (optional, but good for cleaner presentation).
  9. Ladle the hot watermelon rind and pickling liquid into the clean jars, ensuring the rind is fully submerged in the brine.
  10. Seal the jars tightly and allow them to cool completely at room temperature before refrigerating. The pickles are best after chilling for at least 24 hours.

Notes

Ensure meticulous peeling of the rind, removing all green skin and pink flesh; this prevents bitterness and ensures optimal texture. Consistent 1-inch cubes are key for even pickling and a pleasant mouthfeel. When simmering, aim for translucent, tender rind that still offers a slight bite – avoid overcooking, which can result in mushiness. For an elevated flavor profile, consider adding a few star anise pods or a thin slice of fresh ginger to the brine. A pinch of good quality sea salt can beautifully balance the sweetness. For storage, properly sterilize your jars to ensure longevity and food safety. Allow the pickles to cool completely before refrigerating; they develop their best flavor after at least 24 hours.