Watermelon Rind Pickles

  • Serves

    makes 6 Cups


Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats. This recipe first appeared in our June/July 2011 BBQ issue.


  • 1 34 lb. peeled watermelon rind, cut into 1″ pieces
  • 4 cups sugar
  • 2 cups apple cider vinegar
  • 3 whole cloves
  • 1 stick cinnamon


Step 1

Bring a large pot of water to a boil; add rind. Cook until just tender, about 15 minutes. Divide rinds among two 24-oz. glass jars. Bring sugar, vinegar, cloves, and cinnamon to a boil in a 4-qt. saucepan over high heat; pour over rinds. Seal jars with lids; let cool. Chill.

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