Pickled Watermelon Rind is one of those Southern treats that always takes me back to summer afternoons on my grandma’s porch. We’d sit in rocking chairs, a bowl of cold watermelon between us, spitting seeds and laughing till the fireflies came out.
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Nothing ever went to waste in her kitchen, not even the rind. That’s how I learned this recipe, and it’s still one of my favorites to make and share today.
A Southern food classic
Growing up in the South, we learned early on to make the most out of everything we had. That included turning watermelon rinds into something delicious. My grandma taught me that recipe one lazy Sunday after church, saying, “Child, if it’s on your plate, it better be used.”
That stuck with me. And now every time I make Pickled Watermelon Rind, I feel like I’m sitting in her kitchen again, watching her smile while the brine bubbles on the stove.
Ingredients
How to make Pickled Watermelon Rind
You’ll start by peeling and chopping the watermelon rind into bite-sized pieces. Boil them briefly to soften them up. Next, make a flavorful brine with vinegar, sugar, and a warm mix of spices.
Let the rind simmer in that brine until it soaks up all the good flavor. Then you pack it in a jar, let it cool, and pop it in the fridge overnight.
Serving suggestions
Pickled Watermelon Rind goes great with grilled pork chops, fried chicken, or even a slice of cornbread. I love adding it to a cheese board when we’ve got friends over, it always gets people talking.
You can also chop it up and mix it into a cold salad or serve it on the side with a sandwich. It brings a little something extra to any Southern spread.
Storage tips
Once the rind is cool, store it in a clean jar in the fridge. It’ll keep well for a couple of weeks.
Just make sure the rind stays covered with the brine. When you’re ready to enjoy more, take out what you need and serve it cold or at room temperature.
Southern farewell
Pickled Watermelon Rind reminds me that good food doesn’t have to be fancy. It just needs heart. This recipe is simple and rooted in Southern tradition.
It’s also a clever way to use something most folks usually toss out. I hope it brings a little Southern charm to your table, just like it does to mine.
Pickled Watermelon Rind
Equipment
- Knife
- Cutting board
- Medium saucepan
- Spoon
- Strainer or colander
- Jar with lid
Ingredients
- 4 cups watermelon rind peeled and cut into 1-inch pieces
- 1 1/2 cups water
- 1 cup white vinegar
- 3/4 cup sugar
- 1 tablespoon kosher salt
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes optional
- 1 piece ginger sliced
Instructions
- Cut off the green outer skin of the watermelon rind. Chop the white rind into small 1-inch pieces.
- Bring a pot of water to a boil. Add the rind pieces and cook them for about five minutes. Drain the water and set the rind aside.
- In the same pot, pour in the water and vinegar. Add the sugar, salt, cinnamon stick, cloves, mustard seeds, peppercorns, red pepper flakes (if using), and sliced ginger. Stir the mixture and bring it to a boil until the sugar and salt dissolve.
- Add the cooked watermelon rind into the boiling brine. Lower the heat and let it simmer for ten to fifteen minutes. The rind should look a bit see-through.
- Scoop the rind and brine into a clean jar. Make sure the pieces are covered by the liquid. Let the jar cool down to room temperature.
- Once cooled, place the jar in the fridge. Let it chill for at least a day before eating. That gives the flavors time to settle in.
