Pickled Watermelon Rind with Cinnamon and Clove

Another one of chef Ed Lee's exclusive recipes...

August 26, 2013
  • 4 cups watermelon rind, cut in 1-inch squares
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 1/2 cup water
  • 1-inch piece of ginger, sliced thin
  • 3 cloves
  • 2 cinnamon sticks
  • 4 strips lemon peel

1. Combine all ingredients in a medium saucepan and bring to a boil. Lower heat to medium low and cook for 40 minutes or until watermelon is soft and translucent. Strain the mixture, reserving the liquid. Return liquid to pot and boil for 10 minutes until reduced and thickened.

2. Spoon the pickle mixture into a clean jar and pour the syrup over everything to cover. Allow to cool. Refrigerate. It will keep in the refrigerator for 1 month.


Makes 2 1/2 cups

Originally published in Organic Gardening Magazine October/November 2013