Watermelon Rind Basil Lime Relish

Have Made It

With pickled watermelon rind, this fresh and tangy relish is perfect for summer charcuterie spreads and cheese boards. Watch the recipe video below.


Pickled Watermelon Rind



Pickled watermelon rind

  1. In medium saucepan set over medium heat, bring 4 cups water and pickling salt to a boil. Add watermelon rind and cook, stirring occasionally, for 4 to 6 minutes or until tender. Using slotted spoon, transfer watermelon rind to 8-cup resealable container.
  2. With pickling liquid still in saucepan set over medium-high heat, add sugar, vinegar, coriander seeds, peppercorns, allspice berries, ginger and cloves; bring to a boil. Boil, stirring occasionally, for 3 to 4 minutes or until sugar has dissolved. Reduce heat to medium; cook at a simmer for 12 to 15 minutes or until slightly reduced.
  3. Pour syrup over watermelon rinds (discard solids from syrup). Cover, keeping rinds submerged in liquid, then let cool to room temperature. Refrigerate for at least 1 day and up to 2 weeks.


  1. In medium bowl, whisk together lime zest, lime juice, oil, vinegar, honey, salt and pepper. Add watermelon rinds (discard syrup), onion, red pepper and watermelon flesh; toss to combine. Stir in basil and mint. Let stand for 10 to 15 minutes or until flavors are married.

Recipe Video

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