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Pickled Watermelon Rinds

Farmer Joanna and one of the watermelons she grew

We hope you are enjoying the watermelon in your CSA bags. Whatever you do, don’t throw out the rind (you were gonna compost it instead of putting it in the trash, right?)

Pickled Watermelon Rind Recipe


4-pound watermelon

1 ¼ cups apple cider vinegar

½ cup water

1 cup sugar

1 tbsp kosher salt

1 tbsp allspice berries

A few black peppercorns

1 cinnamon stick

1-inch piece of ginger, sliced thin


Cut your watermelon and leave about ½ inch of the red flesh on the rind. Save the flesh (the part you normally eat) for another purpose or just eat it now. Cut off the outer green skin so all you have left is the white part of the rind and ½ inch of red. Cut into about 1 x 2 inch pieces.

Boil vinegar, spices, salt, sugar, and ½ cup water in large saucepan until sugar dissolves. Add the rinds and return to a boil, then simmer for about 8 minutes. Let cool completely, put into jars, and keep it in the fridge for 2 – 3 weeks. Tastes best after sitting in fridge at least overnight.

Recipe from Food Network

Bonus Recipe

Did you take our Fermentation Class with Theresa? Wondering what to do with the pickles that you made? Farmer JJ has a recipe for you!

Farmer JJ’s Sandwich

White or Whole Wheat Bread, Sliced

Peanut Butter

Lay’s Potato Chips

Cheddar Cheese


Spread ingredients on bread. Eat. I dare you.

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