Make Ahead

Watermelon Rind Pickle

Photo by Chef Reza Setayesh | Plant Loving Humans
Author Notes

This pickled watermelon rind pairs really well with so many foods and dishes, and can be a major condiment player to all your grilled summer favorites. —Chef Reza Setayesh | Plant Loving Humans

  • Prep time 10 minutes
  • Cook time 1 hour
  • Makes 2 pints
Ingredients
  • 2 cups cider or white vinegar
  • 2 cups brown or coconut sugar
  • 1 teaspoon whole black peppercorns
  • 2 cinnamon sticks
  • 1 star anise pod
  • 1 tablespoon white mustard seeds
  • 3 bay leaves
  • 2 garlic cloves, peeled
  • 1 jalapeño, diced small
  • 2 teaspoons sea salt
  • 8 cups watermelon rind, peeled and diced small
In This Recipe
Directions
  1. Place all pickling ingredients except for the watermelon rind in a small pot and bring to a simmer
  2. Add watermelon rind and cook for 45-60 minutes on a low simmer— the liquid should reduce by half and have a syrupy consistency
  3. Allow to cool to room temperature, then, using a funnel, pour into a mason jar and store in the refrigerator until ready to use

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