By Dianne Bunis

Savor a taste of summer with quick and tasty pickled watermelon rinds, easy to store in the refrigerator with no complicated canning necessary!

Rinds are seasoned with sweet local honey, cloves, freshly grated lemon zest and ginger, for serving atop grilled brats, chicken or burgers. Don't throw away your watermelon rinds...pickle them!


Baby seedless watermelon, quartered

1/2 cup vinegar (rice, wine or apple-cider)

1/2 cup water

3 tablespoons honey

1 1/2 tablespoon coarse sea salt

4 whole cloves

1 tablespoon lemon zest

1 tablespoon grated fresh ginger


1. Scoop flesh from watermelon, leaving 1/4-inch of red flesh on the rind. Cut rind into 1-inch strips. Use a vegetable peeler to remove the outer green layer, then, using a paring knife, remove the yellow part of the rind leaving the softer white part. Cut peeled strips into 1-inch pieces until you have enough to fill a 1-quart canning jar; set aside.

2. Combine vinegar, water, honey, salt, cloves, lemon zest and ginger into a 2-quart saucepan over medium-high heat, bring mixture to a boil.

3. Reduce (mixture) brine to medium-low, stir occasionally for a minute until honey and salt dissolves.

4. Add the watermelon rind, stir, then cover and bring to a boil over medium-high heat. Reduce to simmer (medium-low) until rind is nearly tender.



Remove from heat, stir and let cool to room temperature before transferring to canning jar, adding enough brine to cover the rinds completely. Cover with lid and refrigerate until well chilled.

6. Keep pickles refrigerated, eat within 1-2 weeks.