Pickled Watermelon Rind
Pickled Watermelon Rind is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Using a vegetable peeler, remove tough green rind from watermelon; discard.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing a vegetable peeler, remove tough green rind from watermelon; discard.
Slice watermelon 1" thick.
Cut away all but 1/4" flesh from each slice; reserve flesh for another use.
Cut rind into 1" pieces. (You should have about 4 cups.).
Bring chile, ginger, star anise, salt, peppercorns, sugar, vinegar, and 1/2 cup water to a boil in a large saucepan, stirring to dissolve sugar and salt.
Add watermelon rind and return to a boil; reduce heat and simmer until just tender, about 5 minutes.
Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.
Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.
Do ahead: Watermelon rind can be pickled 2 weeks ahead.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.