Pickled watermelon rind is the firm white inner rind of a watermelon, cut into pieces after the green skin and red flesh are trimmed away, then cured in a sweet vinegar brine seasoned with spices such as cinnamon, clove, or ginger. The result is a crunchy, tangy-sweet condiment that puts to use a part of the fruit that would otherwise be discarded. It is best documented as a traditional preserve in American Southern cooking, passed down as a family recipe, though similar sweet-and-sour preserved melon rinds also appear in some Asian cuisines. It is typically served as a side or relish alongside rich, savory food, and can also be chopped into salads or sandwiches.