Pickled Watermelon Rind

This pickled watermelon rind malarkey did sound weird initially - but once you've tried it, you honestly won't look back (!). The Pitt Cue book says this pickle is a Southern favourite in the USA, and you can completely see why; it's delicious. Properly delicious with pulled or BBQ'd pork sandwiches, but also with chicken and fish. Is super healthy, and makes a cheerful change as a BBQ condiment...


  • Rind of Half a Watermelon
  • 230 ml Cider Vinegar
  • 130ml Water
  • 100g Caster Sugar
  • 10g Maldon Salt
  • Small piece of fresh Ginger
  • Lemongrass (small piece) – I didn’t have this…
  • 1 Star Anise – didn’t have this either…

Chop or slice the Watermelon so that you have the rind – plus 1cm of red Watermelon flesh… chop this into 2cm chunks (maybe smaller)

Add all the ingredients (except the Watermelon) to a pan and bring to the boil…

Add the Watermelon chunks, bring back to the boil and simmer for another minute or two

Spoon into sterilised jars (the Watermelon Rind and the liquid)

Leave for a few hours before eating – and enjoy within a couple of weeks.  Store in the fridge…

[To sterilise jars... put them in the oven (maybe on a baking tray to make it easier?!), and then heat the oven to 160˚c.  Once the oven hits 160˚c, leave the jars in there for 20 minutes and then remove from the oven and cool slightly before filling...]

This pickle is unbelievably good with BBQ’d Pork or Chicken… or with Pulled Pork.  Is also surprisingly good with Mackerel and a good crispy Green Salad

This is another great recipe from The Pitt Cue Co.’s The Cookbook


Tagged ,