Watermelon Rind Pickles
Peeled watermelon rind brined overnight, then simmered in a spiced sugar and vinegar syrup until translucent and tender.
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Watermelon Rind Pickles, Step by Step
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Dissolve the salt in the 2 litres of water. Add the rind cubes, cover and leave for 8 hours. Drain and rinse well.
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Cover the rind with fresh water in a pan and simmer for 10 minutes until slightly tender. Drain.
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Bring the sugar, vinegar, 200 ml water, cinnamon, cloves and ginger to a boil, stirring to dissolve the sugar.
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Add the rind and simmer for 20 minutes until translucent. Pack into clean jars, cover with syrup, cool and seal.
Related guide: Prep, cook and total time.
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Tips for Making Watermelon Rind Pickles
- Remove every trace of pink flesh, or the pickle goes soft.
- Rinse well after brining so the finished pickle is not salty.
- Stir gently so the cubes keep their shape.
If You're Missing Something
- If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
What to Serve with Watermelon Rind Pickles
- Roast ham
- Fried chicken
- Cheese board
- Pork sandwiches
Storing & Reheating Watermelon Rind Pickles
Keeps in the fridge for 1 month.
Watermelon Rind Pickles FAQ: Common Questions
How long does Watermelon Rind Pickles take to make?
40 minutes of preparation and 30 minutes of cooking, plus 8 hours of Brining the rind, so allow 9 hours 10 minutes from start to finish. The recipe serves 10.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .