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Pickled Watermelon Rind with Ginger and Jalapeños

  • ACTIVE: 30 MIN
  • TOTAL TIME: 16 HRS
  • SERVINGS: 1 quart
  • MAKE-AHEAD

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.

  1. 1 cup water
  2. 1 cup unseasoned rice vinegar
  3. 1/4 cup plus 2 tablespoons sugar
  4. 1 tablespoon kosher salt
  5. 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
  6. One 3-inch piece of fresh ginger, peeled and thinly sliced lengthwise (about 1 1/2 ounces)
  7. 1 large jalapeño, halved lengthwise
  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.