Watermelon Rind Pickles

  • 1/2 medium sized watermelon
  • 2 cups cider vinegar
  • 1 1/2 cups sugar
  • 2 cups water
  • 1/2 cup candied ginger chunks
  • 1 teaspoon dried orange peel
  • 2 tablespoons + 2 teaspoons kosher salt
  • 2 teaspoon red pepper flake
  • 2 teaspoon allspice
  • 2 star anise 
  • 3 quart sized Ball canning jars, sterilized
  1. Remove the red meat of the watermelon leaving the rind.
  2. Using a potato peeler, peel away the green part of the rind.
  3. Cut the rind into 1/2 -3/4 in cubes.
  4. In a large sized sauce pan bring the cider vinegar, sugar, water, candied ginger, dried orange peel, kosher salt, red pepper flake, allspice and star anise to a boil.
  5. Boil for 1 minute.
  6. Add in the watermelon rind and bring the rinds to a BOIL for 2 minutes.
  7. Remove from the stove top and allow the mixture to cool for 30 minutes.
  8. Using a canning funnel, spoon the watermelon pickles into the jars and pour the remaining brine over the pickles.
  9. Leave 1/2 inch from the top.
  10. Place the lids onto the jars.
  11. Set on the counter till the jars are cool and then set in the refrigerator to chill for 2 days before serving.