No Taste for Waste

Watermelon Rind Pickles

If you’re left with a lot of watermelon rind after your summer get togethers, make this delicious, tangy condiment! Watermelon Rind Pickles are great with pork chops, salad or just right out of the jar! Check out this recipe from the National Watermelon Promotion Board.

  • Prep Time

    15 minutes

  • Cook Time

    20 minutes

  • Total Time

    35 minutes

Ingredients

  • 4 cups water
  • 1 tablespoon coarse salt
  • 2 cups peeled watermelon rind (leave a thin layer of pink), cut into 1 x 1/2 x 2-inch pieces
  • 3/4 cup granulated sugar
  • 1 allspice berry
  • 1/2 cup cider vinegar
  • 4 peppercorns
  • 4 whole cloves
  • 1/2 teaspoon pickling spice
  • 1 long slice fresh gingerroot
  • 1/4 teaspoon celery seeds

Directions

  1. In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to a large metal bowl.

  2. In saucepan, combine remaining ingredients. Bring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.

  3. Serving suggestion: Enjoy with your favorite deli meats and cheeses, perhaps with other pickled veggies for a tasting party.

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