Pickled Watermelon Rind

To get the most out of that 4th of July picnic watermelon, slice the flesh into wedges and save the rind for pickling. This recipe for Pickled Watermelon Rind comes to us from former board president and chef Corbin Evans, who moved away and had better come visit us soon!


  • rind of 1 watermelon, peeled and cut into 1-inch pieces (use watermelon flesh for chilled soup or salad—or eat as is!)
  • 5 cups sugar
  • 5 cups cider vinegar
  • 3 pods star anise
  • 1/2 beet (for color), optional


Blanch watermelon rind in boiling salted water for about 20 minutes or until tender. In another pot, combine sugar, vinegar, star anise, and beet; bring to a boil and cook for 5 minutes. Drain watermelon rind and place in a non re-active pan. Pour vinegar mixture over watermelon rind and seal tight. Refrigerate for 8 to 10 hours or overnight.

Drain vinegar mixture from watermelon rind into a pot and bring to a boil; cook for 5 minutes. Place rinds in glass jars or plastic containers. Pour liquid back over rind and seal tight. Refrigerate for 8 to 10 hours or overnight.

Note: Pickled watermelon keeps in the refrigerator for two to three weeks.

Makes approximately 2 quarts

Recipe compliments of Chef Corbin Evans

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.