Pickled Watermelon Rind


  • 1 Cup Watermelon Rind
  • Ginger
  • 1 Star Anise
  • 1 Tablespoon of Red Pepper Flake
  • 1/4 Teaspoon of Salt
  • 1 Tablespoon of Sugar
  • 1/2 Cup of Apple Cider Vinegar
  • 1 Cup of Water

In the first batch, I thought the allspice was a bit overpowering on the front end so I omitted it from the recipe. If you like it with more of an exotic flavor on the front end. Add a 1/4 Teaspoon of Allspice


  • Add spices and vinegar to the water and boil for 60 seconds
  • Then add the watermelon rind and cook for 30 minutes until tender when pricked with a fork
  • Add to a mason jar and refrigerate
  • Will keep in the fridge up to 3 weeks

Watch How To Make It