The short version
An old-fashioned Southern pickle made from the white part of watermelon rind, simmered in vinegar with sugar and warm spices until it turns glassy and crisp-tender. It's sweet, tangy and lightly spiced, like a cross between a bread-and-butter pickle and candied fruit. Next to country ham and pimento cheese, it's pure Southern hospitality.
What it is
Watermelon rind pickles were born of thrift: after the summer melon was eaten, cooks saved the rind. The tough green skin is peeled off, the white rind is cubed, soaked overnight in salt water, then simmered in a syrup of vinegar, sugar and spices like cinnamon, clove and allspice. Jars of them have been on Southern holiday tables for generations.
- Taste
- sweet and tangy, with cinnamon, clove and a faint melon note
- Texture
- crisp-tender, firm but yielding
- Look
- translucent pale green or amber cubes, often with a pink edge
Watermelon rind is mostly water held in a firm network of pectin and cellulose, with little flavor of its own. The salt soak draws out some water and firms the pectin, so the cubes stay crisp. Then the hot syrup replaces that water with sugar, acid and spice, which is why the rind turns translucent and soaks up so much flavor. It's a blank canvas that becomes a pickle.
What it pairs with — and why
| Pair it with | Why it works |
|---|---|
| Country ham | Sweet-tangy pickle cuts salty, dry-cured ham. The Southern classic. |
| Pimento cheese | Sweet and tangy against rich, creamy cheese spread. |
| Aged cheddar | Sharp, salty cheese loves a sweet pickle. |
| Toasted pecans | Buttery crunch and a Southern flavor match. |
| Saltines | A plain, salty cracker to stack it all on. |
| Bourbon, sweet tea or a crisp cider | Southern drinks with sweetness to match. |
Skip it with: bread-and-butter pickles on the same board. Both are sweet pickles, and two sweet pickles crowd out the briny, sour ones a board needs.
How to prep it for the board
- Drain the cubes and pat them dry.
- Cut large pieces into bite-size cubes so they sit on a cracker.
- Serve two or three pieces per person.
- Place them in a small dish beside the ham and pimento cheese.
- Add toothpicks. The syrup is sticky.
- Fix: if they've gone soft, chill them for an hour. Cold firms the texture.
What to buy
| Product | Where | Notes |
|---|---|---|
| Old South Sweet Pickled Watermelon Rind, 20 oz | Southern grocers, online | The classic Southern brand. |
| Lara's Sweet Pickled Watermelon Rind, 20 oz | Walmart online, grocery | Sweet and well-spiced. |
| Jake & Amos Pickled Sweet Watermelon Rind, 20 oz | Walmart online, Amish-style shops | Pennsylvania Dutch-style. |
| Farm stand or homemade | Farmers markets in summer | Often the best, with a pink edge left on. |
| Country ham | Southern grocers, online | Its best partner. See its own page. |
Label check: watermelon rind, vinegar, sugar and spices. Bright green color usually means added dye.
Skip: serving it on its own as the only pickle. It's sweet, so pair it with something sour like dill pickles or pickled okra.
Quick FAQ
What part of the watermelon is pickled?
The firm white layer between the green skin and the red flesh. The green peel is cut off, and a thin band of pink is sometimes left on for color.
What do they taste like?
Sweet and tangy, with warm spice like cinnamon and clove. The texture is crisp-tender, a bit like a candied cucumber.
Are they a Southern thing?
Yes. They're a thrifty Southern tradition from when nothing from the garden went to waste.
Where do I buy them?
Southern grocery stores, Walmart and online. Old South, Lara's and Jake and Amos all make them.
Can I make them at home?
Yes, after a summer watermelon. Peel, cube, brine overnight, then simmer in sweetened, spiced vinegar.
