Watermelon Rind Pickles

Infused with warming, peppery notes from allspice, fresh ginger, and black peppercorns, as well as a subtle floral aroma from bay leaves, these pickled watermelon rinds are a delightfully crunchy-tangy accoutrement to add to cheese boards and more. The perfectly balanced ratio of sugar to vinegar helps to ensure the pickles aren’t too sharp while a thin layer of pink flesh is left on the rind pieces for a pop of color and hint of sweetness. Just note that the outer green skin of the rind has an unpleasant tough texture — use a vegetable peeler to remove it before pickling.

How should I serve pickled watermelon rinds?

Pickled watermelon rinds are delicious eaten on their own, but there’s so much more you can do with the crunchy, spiced bites. The sweet and tangy flavor works well with salty cured meats and fatty cheeses dn a charcuterie plate. Thinly slice and use to garnish a Bloody Mary or give an extra punch to sandwiches, or chop up the pickles and use as a relish for burgers and hot dogs. Be sure to reserve the leftover brine for adding a sweet and spicy kick to cocktails.

Notes from the Food & Wine Test Kitchen

Feel free to substitute the distilled vinegar for apple cider vinegar to add an added layer of fruity tang to the pickles.

Also remember that these are refrigerator pickles (not canned), so they must be stored chilled.

Make ahead

The pickles can be stored in the refrigerator for up to two weeks.

This recipe was developed by Jasmine Smith; the text was written by Sheela Prakash.