Pickled watermelon rind is uncommon in many kitchens, but the first time I opened a jar of Peil de Sandia I was surprised by a clean, soft, fragrant aroma. Give it a try—you might be pleasantly surprised.
Food lets us travel without leaving home. The flavors and techniques of another culture carry history and place, and trying a single recipe can open a window into a region you may never visit. This pickled watermelon rind recipe is one of those discoveries that invites curiosity and a little culinary adventure.
This version comes from Charcutería: The Soul of Spain, a beautiful collection of traditional Spanish recipes by Jeffrey Weiss. The book is designed for cooks who enjoy well-researched, classic preparations—some recipes call for specialty ingredients or extra time, but the results are often worth the effort. Peil de Sandia (pickled watermelon rind) caught my attention as a bright, unexpected way to use an entire melon.
Pickled watermelon rind may sound unusual, and it’s not for everyone. If you’re curious, pick a ripe seedless watermelon and peel the rind into pale strips, keeping as little pink flesh as possible. The brine in this recipe is herbal and aromatic rather than intensely sour. When steeped and chilled, the rind becomes soft and fragrant—different from the crunchy pickles many people expect. The finished bite retains a hint of vinegar; if you dislike vinegar-forward flavors you may want to chop the pickled rind finely and fold it into salads or relishes instead of eating it whole. I found the result unique and worth trying.
(I also tried a meaty rib recipe from the same book—see my notes over at Girl Carnivore.)
If you try this Peil de Sandia or any other recipe on passthesushi.com, please rate it and tell me where you found it in the comments—I love hearing from readers. You can also follow along on Instagram @passthesushi and @girlcarnivore, as well as on Twitter and Facebook.
Want accompaniments for lounging in the sun? Try a bright main or a refreshing drink to pair with this snack:
Salpicon Beef Salad
Cranberry Lemonade Margarita
Peil de Sandia { Pickled Watermelon Rind }
Ingredients
- 1 medium seedless watermelon
- water – as needed
- apple cider vinegar – as needed
- 1/2 cup sugar
- 1 1/2 tbs kosher salt
- 1 1/2 tsp fresh lavender
- 1 star anise
- 2 tsp whole black peppercorns
- 1 tsp whole allspice
- 10 sprigs of fresh thyme
- 2 fresh bay leaves
Instructions
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Cut a small slice from the bottom and top of the watermelon so it stands flat. Peel away the green outer skin to expose the white rind. Cut the white rind into long, thin strips, removing as much pink flesh as possible.
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(Save and enjoy the sweet pink flesh.)
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Place the rind strips into large jars and cover them with water. Pour the water from the jars into a measuring cup, discard half of it, and replace the discarded portion with an equal amount of apple cider vinegar. Set the jars aside.
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In a large saucepan over medium-high heat, add the sugar and 1 tablespoon of the reserved water. Heat without stirring; swirl the pan gently until the sugar turns a light amber caramel.
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Add the rind strips, the water–vinegar mixture, kosher salt, fresh lavender, star anise, black peppercorns, whole allspice, thyme sprigs, and bay leaves to the saucepan. Bring to a boil, then remove from the heat and let steep for 15 minutes. Taste and adjust seasoning if needed. Allow the mixture to cool to room temperature.
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Transfer the cooled mixture to food-safe glass jars or plastic containers. If necessary, weigh down the rind so it stays submerged in the brine. Seal and refrigerate for 1 to 2 days until the rind is pickled.
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Serve chilled. The pickled rind can be enjoyed sliced into salads, chopped into relishes, or eaten as a bright, contrasting bite alongside richer dishes.
Notes
Nutrition
Nutritional information provided as an approximation and will vary depending on the exact ingredients used.
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