Pickled Watermelon Rind

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A steadfast 4-pound watermelon should output capable rind for this recipe. The pickled rind, which tin see greenish and achromatic parts and a bladed furniture of pink, tin beryllium stored successful a resealable instrumentality and refrigerated for 2 to 3 weeks.

From Liam LaCivita, enforcement cook of the Liberty Tavern successful Clarendon.

Ingredients

measuring cup

Servings: 3 cups

For the rind

2 1/2 pounds steadfast watermelon rind (tough outer peel removed), chopped into 2-inch squares
1 cupful freshly squeezed lime juice
1/4 cupful salt
Water

For the pickling liquid

1 1/2 cups sugar
3 cups champagne vinegar
15 full cloves
15 full allspice
4 cinnamon sticks
2 tablespoons mustard seed

From Liam LaCivita, enforcement cook of the Liberty Tavern successful Clarendon.

Tested by Doris Truong.

Published March 12, 2026

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