Here’s a unique recipe to create quite the table conversation, and a great way to utilize the rind of a watermelon that most people simply throw away. This old southern treat tastes delicious on its own, but also makes for an interesting addition to grilled chicken, tuna & salads. Prepare the pickles a couple days in advance to achieve optimal flavor.


  • fresh watermelon rind
  • 2 cups puréed watermelon
  • 3 cups cider vinaigrette
  • 2 cups sugar
  • 1 tsp star anise
  • 1 cinnamon stick
  • 1 lime, squeezed & zested
  • 6 T & 2 tsp salt
  • optional: 1 tsp cardamom & 1 tsp of coriander lends a unique flavor profile too.
Slice a small to medium size watermelon in half. Separate the rind from the fruit. Add rind to large pot, add vinegar, spices, lime, & excess watermelon juice. Bring to a boil, then reduce to simmer until fork tender. Once tender, remove from heat & let seep for a couple hours in the brine. Once room temperature, transfer to the fridge. Serve chilled.