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. Slideshow: Pickled Vegetable Recipes to Try 

Justin Chapple
February 2013

Gallery

© Heather Chontos

Recipe Summary

active:
30 mins
total:
16 hrs
Yield:
1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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