Watermelon is often synonymous with summer—refreshing, hydrating, and perfect for hot days. However, once the juicy red flesh is devoured, the rind is usually discarded. But what if I told you the watermelon rind could be transformed into a delicious, tangy, and slightly sweet treat? Enter quick pickled watermelon rind! Not only does this recipe give a second life to the rind, but it also elevates the flavor profile with the warm complexity of baking spices.

This recipe is a simple and sustainable way to make use of the often overlooked part of the watermelon, and it pairs perfectly with savory dishes like grilled meats or as a stand-alone snack. The combination of cinnamon, cloves, star anise, and allspice gives the pickles an aromatic twist that feels both surprising and comforting. Best of all, this quick-pickling method means you won’t have to wait long to enjoy the fruits (or rather, the rinds) of your labor!

Why Watermelon Rind?

Watermelon rind is not just edible—it’s nutritious! Packed with fiber, vitamins A and C, and amino acids like citrulline, it’s a fantastic addition to your diet. While the rind itself doesn’t have a strong flavor, it absorbs whatever spices and brine it’s paired with, making it an ideal candidate for pickling. By adding a spice blend typically associated with baked goods, we bring out a depth of flavor that’s both sweet and savory.

The Role of Baking Spices

Baking spices, traditionally used in sweet treats like pies and cookies, offer a unique twist when used in pickling. Cinnamon lends warmth, star anise adds a licorice-like aroma, and cloves provide a pungent, sweet-spicy note. Combined with a simple vinegar brine, the watermelon rind absorbs these spices and becomes a versatile, tangy-sweet condiment.

Ingredients

• 1 medium watermelon rind (about 4 cups, peeled and cut into strips)
• 1 cup white vinegar (or apple cider vinegar for a more complex flavor)
• 1 cup water
• ¾ cup sugar
• 1 tablespoon kosher salt
• 1 cinnamon stick
• 3-4 whole cloves
• 1 star anise pod
• ½ teaspoon allspice berries
• Optional: thinly sliced fresh ginger for an extra zing

Instructions

1. Prepare the Rind: Start by removing the green outer skin of the watermelon rind with a vegetable peeler. Peel away the green skin and leave a little of the pale pink flesh if you like for added color and texture. Once peeled, slice the rind into bite-sized strips or cubes.
2. Blanch the Rind: Bring a pot of water to a boil and blanch the rind for about 3-4 minutes. This softens the rind and helps it absorb the brine faster. Once done, drain the rind and set it aside.
3. Make the Brine: In a medium saucepan, combine the vinegar, water, sugar, and kosher salt. Bring to a simmer over medium heat, stirring occasionally until the sugar and salt are fully dissolved.
4. Add the Spices: Once the brine is simmering, add the cinnamon stick, cloves, star anise, allspice, and optional ginger to the pot. Let the spices infuse the brine for a minute or two.
5. Pickle the Rind: Add the watermelon rind to the brine. Simmer for about 10 minutes, until the rind is translucent but still slightly firm. Remove from heat.
6. Jar and Cool: Using a slotted spoon, transfer the rind into sterilized jars. Pour the brine and spices over the rind, making sure the rind is fully submerged. Let the jars cool to room temperature before sealing them and placing them in the refrigerator.

Flavor and Uses

After just 24 hours in the fridge, your pickled watermelon rind will be ready to enjoy! The result is a crunchy, tangy bite with layers of sweetness and warm spice. The vinegar cuts through the sweetness of the sugar and the watermelon, while the spices give the pickle a complexity that lingers.

These quick pickled watermelon rinds are wonderfully versatile. Serve them alongside grilled pork chops or chicken for a pop of acidity, or toss them into a fresh salad for some extra crunch and flavor. They can also be eaten straight from the jar as a snack, or even used as a garnish for cocktails like Bloody Marys.

Shelf Life

These pickles will last for up to two weeks in the refrigerator. While they won’t have the long shelf life of traditionally canned pickles, their quick and easy preparation more than makes up for it.

Final Thoughts

Quick pickled watermelon rind with baking spice is a delightful fusion of flavors that might just become a summer staple in your kitchen. The next time you slice up a watermelon, don’t toss the rind! Instead, turn it into something memorable, sustainable, and delicious. This recipe is a reminder that with a little creativity, even the most unexpected ingredients can become stars on your plate.