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Watermelon Rind Pickles

Gentl & Hyers

Yield: Yields about 1 quart

Pickled watermelon rind is a Southern staple that takes the notion of wasting nothing to an entirely new level by transforming a part of the fruit that is ordinarily discarded into a sweetly sharp, pleasingly tender pickle. The Christmas-y notes from the spices make these translucent, yellow-gold bites a must-have condiment with pork, though they also go down easily straight from the jar.

This recipe is excerpted from The Chefs Collaborative Cookbook.


  • 8 lb. watermelon
  • 3 Tbs. kosher salt
  • 1 cup freshly squeezed lemon juice
  • 2 cups granulated sugar
  • 2 Tbs. grated fresh ginger
  • Peel of 1 lemon
  • 2 Tbs. allspice berries
  • 2 Tbs. whole cloves


  • Cut the watermelon pulp from the rind, leaving a thin layer of pink. Reserve the pulp for another use. Using a vegetable peeler, remove the green skin from the rind and discard. Cut enough rind into 1⁄2-inch by
    1⁄2-inch pieces to make 8 cups.
  • In a large bowl, combine the salt and 4 cups of water. Soak the rind in the brine for 1 hour and drain.
  • In a large nonreactive pot, combine 1 cup water with the lemon juice, sugar, grated ginger, lemon peel, allspice, and cloves. Add the watermelon rind and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the rind is translucent.
  • Using a slotted spoon, transfer the rind to a clean jar and cover with the strained pickling liquid. Store the pickles in the refrigerator for up to 6 months.


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