Pickled Watermelon Rind

Pickled Watermelon Rind

Preparation time: 10 mins

Cooking time: 10 mins

Serves: Makes 2 jars


  • 1kg watermelon rind
  • 250ml / 1 cup Safari Brown Spirit Vinegar
  • 250ml / 1 cup water
  • 150g sugar
  • 1 Tbsp sea salt flakes
  • 1 thumb size piece of ginger, peeled and finely sliced
  • 1 tsp allspice berries
  • 1 tsp mixed peppercorns


  • Using a vegetable peeler, remove the hard green skin of the watermelon rind.
  • You should now have a white rind, with a little bit of pinky red on one side. Cut into 2-3cm cubes.
  • Add the Safari Brown Spirit Vinegar, water, sugar, salt, ginger and spices to a medium sized saucepan.
  • Bring to a simmer. When the sugar has dissolved add the watermelon.
  • Simmer for 5 minutes until the watermelon rind is just tender.
  • Remove from the heat, cover and allow to cool.
  • Transfer the watermelon rind and all the liquid to a large jar or two.
  • Refrigerate overnight before tucking in! Use within one month.
  • Enjoy the pickled rind in salads and on cheese platters or serve it diced up in tacos or with anything that would benefit
    from a crunchy acidic tang.

Safari Vinegar Recipes