Pickled Watermelon Rind
Chef-instructor Rebecca Peizer
Culinary Institute of America
St. Helena, Calif.
Pickles and picnics are natural partners, and summer produce provides the opportunity to try a quick and different kind of pickle. These no-waste pickles use the watermelon rind left over after the juicy red flesh has been enjoyed. The brine has a vinegar base with Asian accents from the star anise and ginger. Allepo pepper and allspice round out the flavor profile.
3 to 4 lb. watermelon rind
2 cups apple cider vinegar
1 cup water
¾ cup sugar
1/3 cup candied ginger, minced
1 tbsp. salt
1 tsp. Aleppo red pepper flakes
1 tsp. allspice berries
1 star anise pod
- Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into 1-inch cubes.
- In medium saucepan over medium-high heat, bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil. Hold the boil for 60 seconds than carefully add the watermelon. Return to a boil and turn off the heat.
- Move the pickled rind to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool.
- Once cool, tighten the lid and refrigerate. Store pickles in refrigerator and consume within a month.
Photo courtesy of National Watermelon Promotion Board