Side Dish: United States – Delaware, Mid-Atlantic United States – Delaware Pickled Watermelon Rind

Serving Size: 6

Approximate Time

Prep 30 min

Cook 8 min

Additional 20 min

Total 58 min

Ingredients

- Watermelon rind from 1 medium watermelon, diced (about 6 cups/720 g)
- 2 cups (480 ml) white vinegar
- 1 cup (240 ml) water
- 1 1/2 cups (300 g) granulated sugar
- 1 tbsp (15 ml) pickling salt or kosher salt
- 2 cinnamon sticks
- 1 tsp (5 ml) whole cloves
- 1 tsp (5 ml) whole allspice berries
- 1 tbsp (10 g) yellow mustard seeds
- 1 tbsp (6 g) fresh ginger, finely grated
- Zest of 1 lemon (about 1 tbsp/6 g)
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) crushed red pepper flakes (optional, for a touch of heat)
- 4 pint (16 oz / 475 ml) canning jars with lids and bands, or equivalent containers (sterilized)

Instructions

Short Description:
Sweet-and-tangy pickled watermelon rind made from the white inner flesh left after trimming the green skin; preserved in a spiced vinegar-sugar syrup for a crisp, refreshing side or condiment. This recipe yields refrigerator pickles or can be processed for long-term storage.

Regional Notes:
This Delaware version highlights local summer watermelons and the Mid-Atlantic tradition of preserving abundant produce with sweet vinegar pickles. The flavor leans sweeter and spicier than many Southern versions, using warm spices like cinnamon and cloves common to Mid-Atlantic pantry pickling. The method preserves the crisp texture valued in regional preparations.

1. Trim and prepare the rind: Remove the dark green outer skin from the watermelon rind, leaving the firm white layer. Cut the white rind into roughly 1/2-inch (1.3 cm) cubes so you have about 6 cups (720 g).
2. Salt soak: Place the diced rind in a large bowl, sprinkle with 1 tbsp (15 ml) pickling salt, cover with cold water, and refrigerate for 1 hour to draw out bitterness and firm the texture. Drain and rinse the rinds thoroughly.
3. Parboil the rind: Put the rinsed rind in a saucepan, cover with fresh water, bring to a boil, and simmer 4–6 minutes until pieces are just starting to turn translucent. Drain and set aside.
4. Make the pickling syrup: In a clean saucepan combine 2 cups (480 ml) white vinegar, 1 cup (240 ml) water, 1 1/2 cups (300 g) granulated sugar, 2 cinnamon sticks, 1 tsp (5 ml) whole cloves, 1 tsp (5 ml) whole allspice berries, 1 tbsp (10 g) mustard seeds, 1 tbsp (6 g) grated ginger, lemon zest, and 2 tbsp (30 ml) lemon juice. Bring to a simmer over medium heat, stirring until the sugar dissolves, then simmer gently 2–3 minutes to infuse spices.
5. Combine rind and syrup: Add the parboiled rind to the syrup, return to a low simmer, and cook 2–3 minutes so the rind warms and absorbs flavor. If using crushed red pepper flakes, stir them in now.
6. Pack jars: Use a slotted spoon to pack the hot rind pieces evenly into the sterilized pint jars, leaving about 1/2 inch (12 mm) headspace. Distribute cinnamon sticks and whole spices among the jars for an even spice balance.
7. Fill with hot syrup: Pour the hot syrup over the packed rind, maintaining 1/2 inch (12 mm) headspace. Remove air bubbles with a nonmetallic spatula, wipe rims clean, center lids, and screw on bands fingertip-tight.
8. Refrigerator method (quick, best flavor after resting): Let jars cool to room temperature, then refrigerate. Refrigerated pickles are ready after 24 hours but improve for 3–5 days; keep refrigerated and use within 3 weeks.
9. Water-bath canning method (long-term storage): If you want shelf-stable jars, process sealed pint jars in a boiling water bath: submerge jars with at least 1–2 inches (25–50 mm) water above lids and boil for 10 minutes. Remove jars and let sit undisturbed 12–24 hours to seal. Store unopened jars in a cool, dark place up to 1 year. Refrigerate after opening.
10. Serve suggestions: Chill and serve as a bright, sweet-tangy side with grilled meats, fried chicken, or as part of a picnic spread. Rinds may be served whole, chopped into salads, or chopped into relishes.