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Appetizers / Snacks

Watermelon Rind Pickles

Watermelon Rind Pickles are the classic way to prepare the squash-like rinds of watermelon. Simmer the rinds in salt water to tenderize, then pickle them in a sweet and tangy brine that’s enhanced with cinnamon, fresh ginger, and pickling spices. If you like bread-and-butter pickles, you'll love these!


32 spears (2 lb.)

Total Time

about 1 hour + pickling

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These refrigerator pickles will last, chilled, for up to two weeks. Try canning for longer storage.


Cut watermelon rind from flesh, leaving about 1/8-inch flesh intact. Cut rind into 1/2×31/2-inch spears. Peel tough green layer from spears. Bring 4 qt. water and 3 Tbsp. salt to a boil in a large pot. Add spears and cook until fork-tender, about 15 minutes; drain.

Boil 2 cups water, sugar, vinegar, pickling spice, 1 tsp. salt, cinnamon, and ginger in a pot, 5 minutes. Add spears, return to a boil, then remove from heat. To keep spears submerged in pickling liquid, weigh down, if necessary. Let spears come to room temperature, about 2 hours.

Transfer spears and brine to a glass bowl; cover, chill, and let spears pickle at least 12 hours.

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