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Dip and spread

Sweet-and-Sour Pickled Watermelon Rind

This Southern delicacy makes use of the oft-neglected rind. Finely chop these pickles and add to chicken salad or serve with grilled shrimp.

Serves 8
Ready in 505 mins
Prep time 10 mins
Cooking time 15 mins
Chill time 480 mins
71 calories per serving


> 1/2 small (3 lb) watermelon
> 1 tbsp salt
> 1 cup white vinegar
> 1/2 cup sugar
> 1 cinnamon stick, broken in half
> 1 (2-inch) piece fresh ginger, washed and sliced
> 1 tsp black peppercorns
> 1 star anise


Cut the green peel from the white and pale green rind. With a large spoon or scoop, remove the watermelon flesh, leaving ¼-inch-thick walls, and reserve flesh for another use. Chop enough rind to get 4 cups.
To a medium pot, add watermelon rind and salt. Add enough water to cover by 2 inches. Heat to a boil on high. Boil 6–8 min., until tender. Drain and transfer to 2 medium heatproof jars.
To the same pot, add the vinegar, sugar, cinnamon stick, ginger, peppercorns, and star anise. Heat to a boil on high, stirring occasionally. Remove from heat and carefully pour over the watermelon rind in jars. If needed, add water to fill jars to the top. Seal with lids and refrigerate overnight or up to 2 weeks. Remove cinnamon sticks after 1 day.

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