Pickled Watermelon Rind

Fresh watermelon is one of the most delicious delights of summer. After enjoying watermelon slices, a watermelon salad, or your favorite smoothie, the thick rind is all that’s left behind. This old-fashioned Southern pickled watermelon rind recipe is a zero-waste solution that repurposes the part that is usually discarded and transforms it into a treat that can be a great complement to an appetizer spread, or a unique addition to a salad or wrap.

The process takes a little bit of patience because the tough rind needs to soak in a solution of water and pickling salt overnight to start to tenderize. The next day it is gently boiled to tenderize it even further. Finally, it’s cooked with vinegar, sugar, and spices for additional flavor and zing. After that, the rind and pickling liquid is packed into canning jars and processed in a water bath to preserve a taste of summer all year round. Here’s our step-by-step process.

• Pickled watermelon rind can be used in a wide variety of ways. It can be an addition to an appetizer spread, added to a salad, or used as a relish for sandwiches, burgers, or grilled fish.
• It also makes for a great cocktail garnish! Try it as a garnish for watermelon cocktails like watermelon Negroni, watermelon Prosecco punch, or watermelon margarita.

• Watermelon: Look for a medium watermelon, about 7 to 7 1/2 pounds.
• Canning or pickling salt: Pickling salt is pure granulated salt without any additives that dissolves quickly in brine.
• Lemon: Lemon slices are pickled with the watermelon rind for its bright, citrusy flavor.
• Sugar: You’ll need 4 1/2 cups granulated sugar.
• Distilled white vinegar: Distilled white vinegar is the base for pickling brine, along with sugar, water, and spices.
• Spices: We flavor the pickled watermelon rind with cinnamon sticks, whole cloves, and ground allspice.

1. Cut the watermelon rind. Using a vegetable peeler or paring knife, peel the outer green skin from the rind. Cut the watermelon rind into 1-inch cubes.
2. Soak the watermelon rind overnight. Place the rind in a large non-reactive container and add enough cool water to completely cover the rind, measuring the amount you use before you put it in. Add 1/4 cup pickling salt for each quart of water used and stir until dissolved. Cover and let soak at room temperature overnight.
3. Sterilize pint canning jars and lids. Then prepare a water bath canner so the water is boiling and ready to process.
4. Cook the watermelon rind. Drain the watermelon rind well and place in a stainless steel stockpot. Add enough cool water to cover the rind and bring to a gentle boil over medium-high heat. Simmer until the rind is tender but not soft. Drain well and return the rind to the stockpot.
5. Cook the lemon slices. Thinly slice 1 medium lemon croswise and remove any seeds. Place in a small saucepan and add just enough water to cover and bring to a rapid simmer over medium heat. Continue to simmer until the lemon is tender and nearly all the water evaporates, then drain off any remaining water.
6. Simmer the watermelon rind in brine. Add the lemon, sugar, distilled white vinegar, water, 4 of the cinnamon sticks, whole cloves, and ground allspice to the watermelon rind. Bring to a boil over medium heat. Continue to simmer, stirring frequently, until the rind is translucent and the mixture is reduced in volume. Remove the cinnamon sticks and discard.
7. Pack the canning jars. Using a slotted spoon, pack the watermelon rind into the jars, leaving 1/2-inch headspace. Add a fresh cinnamon stick to each jar. Ladle the hot syrup into the jars, covering the rind and and still leaving 1/2-inch headspace. Remove any air bubbles. If needed, add more syrup to maintain the headspace. Wipe the jar rims with a clean, damp paper towel. Apply the lids and bands.
8. Process the jars in a water bath canner for 10 minutes. Start the timer after the water has returned to a boil. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals. Store in a cool, dry, dark place for up to 1 year. 

Once the canning jars have been sealed properly in the water bath, they are shelf stable for up to 1 year. Jars that either didn’t seal or have been opened should refrigerated and the watermelon rinds enjoyed within 1 month.