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Created by Jeff McInnis of Root & Bone.
Recipe uses Original Red Sauce
Original Red Sauce


Pickled Rind
1/2 large seedless watermelon (about 7 lb.)
4 cups champagne vinegar
4 cups sugar
all of the rind from 1/2 of the watermelon
1 1/2 cup extra virgin olive oil
1 large watermelon radish, shaved
salt & pepper to taste
1 large bunch fresh basil or 1 oz. micro basil, torn


Pickled rind

Using a vegetable peeler, shave the watermelon rind skin off and discard the thin, dark green portions. Using a large knife, cut the white exterior rind off of the watermelon and place in a storage container. Combine the champagne vinegar, sugar, and TABASCO® Sauce in a large sauce pot and bring to a boil. Pour the pickling liquid over the rind. Let the rind sit in the pickling liquid overnight in your fridge. Dice the pickled rind and reserve until you are ready to assemble.


Mix together some of the cold pickled rind juice and olive oil.

Serving Suggestion

Cut the watermelon into large bite size cubes. In a large mixing bowl, toss the watermelon, shaved radish, salt, pepper, and pickled watermelon rind with the vinaigrette. Place melon in a serving bowl and top with lots of torn fresh basil.

Makes 10 servings.

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You will need:

Original Red Sauce

Our most versatile sauce. Enliven the flavor of any meal.

Original Red Sauce