Pickled Watermelon Rind

Ingredients

Rind Prep

• 250 g peeled watermelon rind (green skin removed)
• 3 tbsp coarse salt

Brine

• 400 ml apple cider vinegar
• 200 ml water
• 165 g white sugar
• 1 tbsp salt
• 4 slices fresh ginger (about 3–4 mm thick)
• 1 tsp allspice berries
• 3–4 juniper berries
• 2 star anise
• 1 tsp black peppercorns

Method

Prep the Rind

• Trim away the green outer skin from the watermelon rind.
• Cut the white rind into evenly sized slices (around 5 mm thick is ideal).
• Toss the pieces with 3 tablespoons of salt and place them in a container.
• Refrigerate overnight to draw out moisture. Expect some briny watermelon “tears” in the morning.

Rinse & Dry

• Discard the liquid.
• Rinse the rind thoroughly under cold water to remove excess salt.
• Pat dry with a clean towel.

Make the Brine

• Combine all brine ingredients in a saucepan over low heat.
• Stir gently until the sugar is fully dissolved.
• Bring to a gentle simmer (not a wild boil—we’re not making candy here).
• Turn off the heat and let the brine infuse for 10–15 minutes, covered if possible, to trap all that spicy goodness.

Pickling Time

• Place the watermelon rind in clean, sterilised jars (warm jars help prevent cracking).
• Pour the warm brine over the rind, making sure it’s fully submerged.
• Let it cool to room temperature.
• Seal and refrigerate.

Storage & Enjoyment

• Keeps in the fridge for up to 2 months.
• Best flavour develops after a few days—if you can wait that long!

Tips & Twists

• Extra bite? Add a dried chilli or a few mustard seeds.
• No juniper? Sub with a tiny splash of gin for a subtle piney note (yes, really!).
• Sugar swap: Go half-and-half with brown sugar for deeper caramel notes.

Final Thoughts

This recipe strikes that lovely balance between sweet, tangy, and aromatic. The texture of pickled rind is surprisingly delightful—like the lovechild of a cucumber and a preserved pear. Perfect on cheese boards, in salads, or just straight from the jar at midnight. (No judgment.)

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