Pickled Watermelon Rind with Ginger and Jalapeños

Pickling watermelon rind has long been a Southern tradition. In this version, low-acid rice vinegar becomes infused with jalapeño and ginger for a brightly flavored brine with a kick. The watermelon rind is sliced very thin for these pickles, making them perfect for piling on a sandwich.

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  • Servings: 1 quart

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  • 1 cup water
  • 1 cup unseasoned rice vinegar
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 1/4 pounds watermelon—red flesh and green skin removed, white rind cut into 1-by-1/2-inch rectangles about 1/8 inch thick
  • One 3-inch piece of fresh ginger, peeled and thinly sliced lengthwise (about 1 1/2 ounces)
  • 1 large jalapeño, halved lengthwise

How to make this recipe

  1. In a small saucepan, combine the water with the vinegar, sugar and salt and bring to a boil, stirring until the sugar is dissolved, about 3 minutes.

  2. Layer the watermelon rind, ginger and jalapeño in a 1-quart heatproof glass jar and cover with the pickling liquid. Let stand at room temperature for 3 hours. Cover and refrigerate for at least 12 hours. Drain the pickles before serving.

Make Ahead

The pickles can be refrigerated in their brine for up to 2 weeks.

Contributed By Photo © Heather Chontos Published February 2013

501856 recipes/pickled-watermelon-rind-ginger-and-jalapenos 2013-12-06T23:41:46+00:00 Justin Chapple summer|pickling|southern-soul-food|side-dishes|make-ahead|web-exclusive february-2013 recipes,pickled-watermelon-rind-ginger-and-jalapenos 501856

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