Pickled Watermelon Rind

READY IN: 97hrs
Recipe by winnyp63

This is a family recipe that has been handed down for generations. The best way to enjoy it is on a cracker with peanut butter and mayonnaise.

Top Review by Foggy Kitchen

I worked a different recipe and now make comparisons, comments. Salt shd be Kosher or Sea. Sugar best if brown (or mix). Vinegar can be strong tasting, and I suggest using a milder form, perhaps "house blend", lesser amt. and adding lemon juice for tart. I don't grasp using spice OILS, and suggest common powder or calculated whole spices - whether in bag or fished out. Final Result is sweet-hot "meat" (the white between the green and the red) to make finger food, sucking off like meat from a bone.

Ingredients Nutrition


  1. Trim dark green and pink from rind and cut into 1 inch cubes.
  2. Soak overnight in saltwater 1/4 c salt to 1 quart water.
  3. Drain, rinse, cover in cold water.
  4. Cook just until tender, but not soft.
  5. Drain.
  6. Combine: Sugar, vinegar, oils.
  7. Heat to boiling.
  8. Pour over rind and let stand one night in refrigerator.
  9. Drain in a pan (2nd day) reheat solution adding 2 more cups of sugar.
  10. Pour over rind again and set another night.
  11. Repeat again 3rd day.
  12. On 4th day heat rind in the syrup add 2 more cups of sugar.
  13. Simmer until rind is clear.
  14. Seal in hot, sterilized jars.

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