Watermelon Rind Pickles

Watermelon Rind Pickles

This recipe application for watermelon rind pickles is the finest thing you can do with a watermelon besides greasing it up and chasing it around the pool.

Watermelon Rind Pickles
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  1. Rind from a watermelon 5 pound watermelon, approximately 2 pounds
  2. 1 cup apple cider vinegar
  3. 1 cup water
  4. 3/4 cup sugar
  5. 2 ounces candied or crystalized ginger chunks (1/4 cup)
  6. 4 teaspoons kosher salt
  7. 1 teaspoon red pepper flake
  8. 1 teaspoon allspice berries
  9. 1 star anise pod
  1. Scoop out melon leaving about 1/4-1/2 inch of red flesh.
  2. Peel off outer green with vegetable peeler and then cut into 1-inch cubes.
  3. Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium saucepan (2-quart). Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat and cool for 30 minutes.
  4. Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another one and half hours.
  5. Refrigerate overnight and consume within a month. These pickles must be refrigerated.
  1. Great as a side with grilled dishes or as salad tossed with crispy, crumbled bacon and served over greens.
ALTON BROWN https://altonbrown.com/


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  1. 1

    I’m a big AB fan and was psyched to find this recipe, but unfortunately didn’t notice the sidebar comments until after I’d asked my young kids – who love to help me cook – to help read off ingredients, etc.

  2. 3

    One could inspect the advantages provided, strategy month-to-month set up, wage, staff member payroll, income stubs as well as resolve all the various other human resources relevant concerns on their figure pointers.

  3. 7

    I made these substituting 1/2 white balsamic vinegar and 1/2 apple cider vinegar for the vinegar. Also used a premix of mulling spices..festive, sweet and tangy yummy results.

  4. 10

    Liked your recipe. Most simplest i found. Plus dont like all the spice and clove(hate clove) stuff so most recipes seem to have one or the other or both in them. Where i live they sell them at a fruit stand for $9 a jar. I did buy 1 until i was like i can make my own if i could find a recipe and found this simplest recipe. Had these 1st time years ago at a restaurant…lol country girl born but never even heard of them before then. Needless to say i got a plate of them whenever i went on top of my salad. Thanks for making this so simple to fix for me.

  5. 11

    So good! I’ve never had pickled watermelon rinds before, I think I’ve been deprived!! I didn’t have any kosher salt, so I used half the amount of regular table salt. I also used regular ginger in place for the candied, and ground allspice rather than the berries (I think I used 1/4 tsp ). They really turned out great and have a nice little kick to them.

    • 14

      yes you can chop one day and put the pieces in the fridge til your ready to pickle the next day. i also have health issues and often need to break up the process like this. it always turns out fine.

    • 15

      That’s usually what I do. It sometimes takes me a few days to dissect a whole melon. As long as you keep everything refrigerated, it should be ok.

  6. 16

    I have an okra pickle recipe and a peach pickle recipe and I needed this to feel like a real southerner. Your version explains the one thing left out of other versions, which look like they were copied from a book and not experience. THANKS

  7. 17

    My first batch was a success, great recipe. I did bottle them hot and put lids on while hot they seemed to seal. I have just opened my last jar still lovely, chrunchy, went well with a Christmas salad here in Australia, everybody liked them, did not last long enough.

  8. 19

    I grew a small watermelon in my son’s garden thus summer and it was truly weird in that the seeds were huge, but edible, and the flesh inside was a, more sockeye salmon coloured than watermelon. But it was tasty and I’ve now pickled the rind with apple cider vinegar, a cinnamon stick, 12 cloves, a pinch of garam masala and a quarter cup of diced candied ginger. I will use 1 cup jam jars and sealer lids and put the whole batch of jars through the hot water bath method. All my jams and preserves make great Xmas gifts. Always use organic sugars, fruit and vinegars thereby saving honey bees!!

  9. 20
    Karen Nolan

    Amazing! I used rice vinegar instead of apple, and brown sugar instead of white and left out the red pepper flakes because I don’t like heat/hot spice. I also doubled the recipe because I had lots of watermelon rind. Excellent as a side to fried chicken and rice! I will never throw out watermelon rind again!

  10. 21

    Yes organic watermelons exist and are delicious. We like smaller, round and seedless kind -just right – unless u have a giant crowd and a big fridge.. I have not found great-tasting super-large melons these days. Locally, BJ’s and Kroger’s imelons n Virginia are the sweetest and best. Oh and Costco and Harris Teeter too, of course.

  11. 22

    Yes organic watermelons exist and are delicious. We like smaller, round and seedless kind – goof unless u have a giant crowd and a big fridge!

  12. 23
    Pam B.

    I am going to try this as soon as I find the ginger!! I have used several of AB’s recipes and my family loves them. Since I started using AB’s brine recipe, I have had Zero complaints about dry turkey….Thank you Alton!!

  13. 24

    Tasty but I think I’ll reduce the salt next time. I used “extremely” hot crushed red pepper flakes and they are quite on the spicy side but I like them. I’m surprised there aren’t any comments about how big this recipe is – I didn’t weigh the watermelon but it was really small. I doubled the recipe for the brine and still only used half the watermelon rind – and it filled three large jars. Oh well – more to share with my friends!

  14. 25

    I just cut it into chunks, cutting the green part off in the process with chef’s knife. Much easier and faster. Not sure why the peeler is needed.

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