Pick these pickled watermelon rinds for a picnic treat

By Jim Bailey

Yankee Chef logoI  don’t generally eat anything pickled. But because I know exactly what I am putting in this recipe, I use these pickles for everything from burgers to fish to grilled sausages.

Go ahead. Don’t waste any part of that watermelon, starting … right … now!


watermelonrindpickles4 cups small diced watermelon rind, with green cut off
½ cup sugar
½ cup apple cider vinegar
3 tablespoons chopped fresh cilantro (or 1 tablespoon dried)
1 tablespoon dry mustard
1 teaspoon turmeric, optional
½ teaspoon dried cloves
½ teaspoon celery salt

Add all ingredients to a large saucepan. Add enough water to cover rind by 2 inches. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low and simmer 30 minutes, or until most of the liquid has been absorbed and the rind is fork-tender but not mush. Do not cover. Transfer everything to a bowl, cover and refrigerate until cold.


Watermelon is close to being the perfect food because it has no fat or cholesterol and 1 cup of watermelon has under 50 calories, it is cheap (yes, I said cheap). Watermelon is also more than 92 percent water by weight (still not as high as cucumbers and lettuce though). And probably the best food pairing in the culinary world? Slices of cold watermelon and a salty cheese, such as feta or bleu.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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