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Pickled Watermelon Rind

Menu PartSide Dish
Cuisine TypeAmerican
watermelon pickles

Chef-instructor Rebecca Peizer

Culinary Institute of America

St. Helena, Calif.

Pickles and picnics are natural partners, and summer produce provides the opportunity to try a quick and different kind of pickle. These no-waste pickles use the watermelon rind left over after the juicy red flesh has been enjoyed. The brine has a vinegar base with Asian accents from the star anise and ginger. Allepo pepper and allspice round out the flavor profile.


3 to 4 lb. watermelon rind

2 cups apple cider vinegar

1 cup water

¾ cup sugar

1/3 cup candied ginger, minced

1 tbsp. salt

1 tsp. Aleppo red pepper flakes

1 tsp. allspice berries

1 star anise pod


  1. Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into 1-inch cubes.
  2. In medium saucepan over medium-high heat, bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil. Hold the boil for 60 seconds than carefully add the watermelon. Return to a boil and turn off the heat.
  3. Move the pickled rind to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool.
  4. Once cool, tighten the lid and refrigerate. Store pickles in refrigerator and consume within a month.

Photo courtesy of National Watermelon Promotion Board  

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