Pickled Watermelon Rind

Kitchen Cookware
Course Sauces


  • 1 large watermelon
  • 3 tbsp salt
  • 1 organic lemon or lime
  • 2 cups balsamic vinegar
  • 4 cups brown sugar
  • ½-¾ inch fresh ginger peeled
  • 2-3 cinnamon sticks
  • 8 cloves
  • 8 allspice seeds


  • Remove the red watermelon pulp for anoth, leang about one centimeter of rind.
  • Remove the dark green, bitter outer rind with a sharp knife or peeler.
  • Cut the light green rind into bite-sized pieces. Do the same with the red pulp.
  • Mix these together in a large bowl with the salt and juice of half a lemon. Let everything soak overnight under a kitchen towel.
  • Rinse the bowl briefly, then place in a saucepan. Add water to the saucepan until the bowl is just covered.
  • Bring to a boil, and let simmer gently for 15 minutes. Strain the contents of the bowl, reserving the liquid.
  • Cut the remaining ½ lemon into thin slices. Do the same with the peeled ginger. Coarsely grin the cinnamon, cloves and allspice.
  • Mix a quarter of the reserved watermelon cooking liquid with the balsamic vinegar, sugar and ground spices. Bring to a boil.
  • Add the melon cubes and let the brew simmer over low heat for about 50 minutes. The rind show look glassy.
  • Fill sterilized jars with the hot rind mixture and close them immediately. Let them rest for at least two to three weeks.
  • Serve as a sweet and sour accompaniment or side dish.
Recipe adapted from Utopia.de

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