The Washington Post

Pickled Watermelon Rind

Pickled Watermelon Rind 3.000

Julia Ewan - The Washington Post

Aug 27, 2008

A firm 4-pound watermelon should yield enough rind for this recipe. The pickled rind, which can include green and white parts and a thin layer of pink, can be stored in a resealable container and refrigerated for 2 to 3 weeks.

Servings: 3 cups
  • For the rind
  • 2 1/2 pounds firm watermelon rind (tough outer peel removed), cut into 2-inch squares
  • 1 cup freshly squeezed lime juice
  • 1/4 cup salt
  • Water
  • For the pickling liquid
  • 1 1/2 cups sugar
  • 3 cups champagne vinegar
  • 15 whole cloves
  • 15 whole allspice
  • 4 cinnamon sticks
  • 2 tablespoons mustard seed

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For the rind: Combine the watermelon rind, lime juice and salt in a large nonreactive saucepan; add enough water to cover. Bring to barely a boil over medium-high heat, then reduce the heat to medium, maintaining the liquid just below the bubbling point. Cook, uncovered, for 2 hours or until the rind is fork-tender. Strain and let cool in a large resealable container.

For the pickling liquid: Combine the sugar, vinegar, cloves, allspice, cinnamon sticks and mustard seeds in a medium nonreactive saucepan over medium-high heat and bring to a boil, then reduce the heat to medium so that the liquid cooks just below a boil for 10 minutes.

Remove the mixture from the heat and pour over the cooled watermelon rind; let cool to room temperature. Cover and refrigerate until ready to serve.

At this point, the rind can be served as a condiment or relish or used to make Watermelon Mostarda (see related recipe).

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Recipe Source

From Liam LaCivita, executive chef of the Liberty Tavern in Clarendon.

Tested by Doris Truong.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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