Pickled Watermelon Rind

The pickled watermelon rind must cure for at least 2 weeks before serving to allow flavors to fully develop and meld. Prepare during watermelon season and the preserves will keep for up to 1 year when properly canned and stored.

Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 months. The rind should remain submerged in syrup to prevent oxidation and maintain texture. If any mold develops or the jar seal fails, discard immediately.