Pickled Watermelon Rind

🧂 Ingredients

Rind Prep

• 250 g peeled watermelon rind (green skin removed)
• 3 tbsp coarse salt

Brine

• 400 ml apple cider vinegar
• 200 ml water
• 165 g white sugar
• 1 tbsp salt
• 4 slices fresh ginger (about 3–4 mm thick)
• 1 tsp allspice berries
• 3–4 juniper berries
• 2 star anise
• 1 tsp black peppercorns

🥣 Method

• Trim away the green outer skin from the watermelon rind.
• Cut the white rind into evenly sized slices (around 5 mm thick is ideal).
• Toss the pieces with 3 tablespoons of salt and place them in a container.
• Refrigerate overnight to draw out moisture. Expect some briny watermelon “tears” in the morning.

• Discard the liquid.
• Rinse the rind thoroughly under cold water to remove excess salt.
• Pat dry with a clean towel.

• Combine all brine ingredients in a saucepan over low heat.
• Stir gently until the sugar is fully dissolved.
• Bring to a gentle simmer (not a wild boil—we’re not making candy here).
• Turn off the heat and let the brine infuse for 10–15 minutes, covered if possible, to trap all that spicy goodness.

• Place the watermelon rind in clean, sterilised jars (warm jars help prevent cracking).
• Pour the warm brine over the rind, making sure it’s fully submerged.
• Let it cool to room temperature.
• Seal and refrigerate.

🧊 Storage & Enjoyment

• Keeps in the fridge for up to 2 months.
• Best flavor develops after a few days—if you can wait that long!

🍉 Tips & Twists

• Extra bite? Add a dried chili or a few mustard seeds.
• No juniper? Sub with a tiny splash of gin for a subtle piney note (yes, really!).
• Sugar swap: Go half-and-half with brown sugar for deeper caramel notes.

💬 Final Thoughts