Yield: 1 quart jar
Ready: 24 hours (best after 2–3 days)
Keeps: Up to 2 weeks refrigerated
Ingredients
4 cups watermelon rind, peeled & cubed
(remove all green skin; a little pink is OK)
1 cup water
1 cup white vinegar or apple cider vinegar
½ cup sugar
1 tbsp kosher salt
Spices & Aromatics
2 cloves garlic, lightly crushed
1 tsp mustard seeds
½ tsp whole peppercorns
¼ tsp red pepper flakes (optional)
1–2 sprigs fresh dill (or 1 tsp dried)
Instructions
Prep the rind
Peel off the dark green skin. Cut rind into bite-size cubes.
Blanch (for crunch)
Bring a pot of water to a boil. Add rind and boil 2–3 minutes until just tender-crisp.
Drain and set aside.
Make the brine
In a saucepan, combine water, vinegar, sugar, and salt.
Bring to a boil, stirring until dissolved.
Pack the jar
Add garlic, mustard seeds, peppercorns, chili flakes, and dill to a clean jar.
Pack in the watermelon rind.
Pour & seal
Carefully pour hot brine over rind until fully submerged.
Let cool, then cover and refrigerate.
Chill & enjoy
Ready in 24 hours, best flavor after 2–3 days.
Flavor Variations
Sweet & Spicy: Add 1 cinnamon stick + extra chili flakes
Southern Style: Add 2 cloves + ½ tsp allspice
Low Sugar: Reduce sugar to ¼ cup (more tangy)
Serving Ideas
Snack straight from the jar
Add to charcuterie boards
Chop into potato or tuna salad
Serve alongside fried chicken or BBQ