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PA Produce Month starts in just a few days! What better way to celebrate than to get creative in the kitchen with some of Pennsylvania’s freshest produce?

Recipe adapted from Alton Brown’s Watermelon Rind Pickles 

Pickling ingredients:

  • 1 cup water
  • 1 cup apple cider vinegar
  • ¾ cup sugar
  • ¼ cup candied ginger
  • 4 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • 1 teaspoon black peppercorns
  • 1 small jalapeno, sliced thin, most of seeds removed.


  1. Using a sharp peeler, remove and discard the exterior green portion of the watermelon rind. You should now have rind that is mostly white, with a little bit of pink and/or red on one side. Cut into 1-inch cubes.
  2. Add the apple cider vinegar, water, sugar, ginger, salt, and spices to a 2-quart saucepan set over medium-high heat. Bring to a boil and hold for 1 minute, then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from heat and cool for 30 minutes.
  3. Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another 1 1/2 hours.
  4. Refrigerate overnight and consume within a month. These pickles must be refrigerated.
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