There's nothing quite like a slice of juicy summer watermelon. But don't stop there! Save the rinds and make a batch of pickled watermelon rind. The sweet and crunchy pickles are a Southern staple that you'll find yourself reaching for again and again. Here's how to make watermelon rind pickles, including our Test Kitchen's best tips for using them in everything from salads to cocktails.
What Does Pickled Watermelon Rind Taste Like?
Pickled watermelon rinds are sweet and tangy, with the flavors of clove and cinnamon. We think they're similar to a sweet pickle. Our Test Kitchen perfected the ratio of salt to sugar, and our recipe testers enjoyed the flavor of white vinegar in this recipe. The finished watermelon pickles will be slightly crunchy.
How to Use Pickled Watermelon Rind
A jar of pickled watermelon is a versatile topping for sandwiches, salads, or meat dishes. They're also delicious as part of a charcuterie board or tossed into cocktails as a fun garnish. If you love salty-sweet flavor pairings, wrap a paper-thin slice of prosciutto around a chunk of pickled melon. Or for a healthy breakfast, dip the bare chunks in Greek yogurt. Watermelon rind pickles are also delicious right from the jar.
Ingredients
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10 pounds watermelon
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6 cups water
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1/3 cup pickling salt
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Cold water
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3 1/2 cups sugar
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1 1/2 cups white vinegar
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1 1/2 cups water
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15 inches stick cinnamon, broken
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2 teaspoons whole cloves
Directions
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Cut rind from watermelon (you should have about 4 1/2 pounds rind). Trim off the pink flesh and the green and pale green outer portions of the watermelon rind; discard those portions. Cut the rind into 1-inch squares or other shapes. Measure 9 cups rind.
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Place the 9 cups rind in a large nonmetal bowl. In another large bowl, combine the 6 cups water and the pickling salt; pour over rind (add more water, if necessary, to cover). Cover bowl and allow to stand at room temperature overnight.
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Pour the rind mixture into a colander set in sink. Rinse mixture under cold running water; drain well. Transfer rind to a 4-quart heavy pot. Add enough cold water to cover rind. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until rind is tender; drain.
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Meanwhile, for syrup, in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot, combine sugar, vinegar, the 1 1/2 cups water, the stick cinnamon, and cloves. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes. Strain mixture through a sieve, reserving liquids. Discard solids and return liquids to same pot.
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Add watermelon rind to syrup in pot. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until rind is translucent.
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Pack hot rind and syrup into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
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Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts (per serving)
| 175 | Calories |
| 0g | Fat |
| 44g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 175.3 | |
| % Daily Value * | |
| Total Fat 0.3g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 31.2mg | 1% |
| Total Carbohydrate 44.3g | 16% |
| Dietary Fiber 1.3g | 5% |
| Total Sugars 40.9g | |
| Protein 1.2g | 2% |
| Vitamin D 0mcg | 0% |
| Vitamin C 15.3mg | 17% |
| Calcium 27.6mg | 2% |
| Iron 0.6mg | 3% |
| Potassium 220.1mg | 5% |
| Fatty acids, total trans 0g | |
| Vitamin D 0IU | |
| Alanine 0g | |
| Arginine 0.1g | |
| Ash 0.7g | |
| Aspartic acid 0.1g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 8mg | |
| Copper, Cu 0.1mg | |
| Cystine 0g | |
| Energy 736.2kJ | |
| Fluoride, F 62.5mcg | |
| Folate, total 5.8mcg | |
| Glutamic acid 0.1g | |
| Glycine 0g | |
| Histidine 0g | |
| Isoleucine 0g | |
| Leucine 0g | |
| Lysine 0.1g | |
| Methionine 0g | |
| Magnesium, Mg 21.4mg | |
| Manganese, Mn 0.5mg | |
| Niacin 0.4mg | |
| Phosphorus, P 22.3mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 0g | |
| Phytosterols 5mg | |
| Proline 0.1g | |
| Retinol 0mcg | |
| Selenium, Se 1.1mcg | |
| Serine 0g | |
| Starch 0g | |
| Theobromine 0mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 0.1mg | |
| Tryptophan 0g | |
| Tyrosine 0g | |
| Valine 0g | |
| Vitamin A, IU 1078.4IU | |
| Vitamin A, RAE 53.1mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 1mcg | |
| Water 270.8g | |
| Zinc, Zn 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.