• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe

Grateful Grazer

menu icon
go to homepage
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipe Index
    • Work With Me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Grateful Grazer

    Published: Aug 5, 2020 · Modified: Sep 28, 2021 by Stephanie McKercher, RDN · 16 Comments

    Pickled Watermelon Rind

    Jump to Recipe Print Recipe
    Jar of watermelon rind pickles with pink and white text reading, "Quick Pickled Watermelon Rind: Easy, Low-Waste Recipe"

    If you're looking for more ways to reduce food waste, try this easy recipe for Pickled Watermelon Rind! This Southern-inspired snack is sweet, crunchy, and ideal for making ahead.

    I've tried my hand at lots of pickled veggies (radishes, onions, carrots, peppers, and classic cucumbers) but only recently discovered you can eat pickled watermelon rinds, too!

    Watermelon rind pickles may be new to me, but folks have been making them for centuries. This type of pickled watermelon rind is popular in the Southern region of the US, where reports of the pickles date back to the 1800s.

    Pickled watermelon rind in two glass mason jars with sliced watermelon in the background

    Pickled watermelon rind has roots within African American culture, specifically. According to the website, Garden & Gun, the recipe was included in What Mrs. Fisher Knows about Old Southern Cooking, one of the first known African American cookbooks, which was published in 1881.

    I've been learning more about traditional American recipes (in addition to other food cultures) lately, and I've always felt intrigued by dishes that make use of some of the lesser appreciated parts of fruits and vegetables (it makes things a little more interesting and also helps reduce food waste), so trying out these watermelon rind pickles was a no-brainer!

    Horizontal overhead image of pickled watermelon rind in glass jars with sliced watermelon around them.

    What is Watermelon Rind?

    Watermelon rind is the firm, white part of the fruit. It's typically what's left over after you eat the pink flesh.

    How to Make Pickled Watermelon Rind

    To prepare the watermelon rinds for pickling, first slice off the green skin (this can go in your compost), and then chop the white parts into pieces. I decided to leave a little bit of the pink flesh on my rinds for some extra color and flavor. Feel free to shave off that part, too, if you prefer.

    Traditionally, pickled watermelon rind is made by boiling the rinds in a salty brine with spices such as cinnamon and cloves. I also saw some recipes using ginger or peppercorns, so I tossed those in, too. I also used a mix of white vinegar and rice vinegar since I like the flavor.

    Pickling liquid in metal saucepan.

    To make the pickling liquid, stir vinegar, water, and sugar in a large saucepan over medium heat. Keep stirring until the sugar is completely dissolved.

    Then, stir in the ginger, cinnamon, salt, peppercorns, and cloves and bring the mixture to a boil. Add the watermelon rinds and cook until they're softened (about five minutes).

    Once the watermelon rinds are cooked, remove the pot from the heat and allow the mixture too cool for about a half-hour.

    Watermelon rind pieces in steel pot on black stovetop.

    In the meantime, you can prep the jars by dividing the jalapeño slices between them. (I used two 16-ounce mason jars for this.)

    Once the watermelon rinds are cooled, divide them between the jars and fill the jars up with the remaining pickling liquid.

    Straight shot of watermelon rind pickles in glass mason jars with gray background.

    How Long Can You Keep Pickled Watermelon Rind in the Fridge?

    You can store pickled watermelon rind in the fridge for up to two weeks, so it's ideal for making in advance. I recommend waiting at least 24 hours before you open up the jars to eat. This allows some time for all of the flavors to mesh together.

    What's the Best Way to Serve Pickled Watermelon Rind?

    I've been eating these watermelon rind pickles as a snack right out of the jar, and from other posts online, that seems to be the most common way to consume them.

    I did also come across an idea for using them in salads and also on top of ice cream, which is definitely intriguing to me. (I'd love to hear about other creative uses in the comments!)

    Watermelon rind pickles in glass mason jars with sliced watermelon in background

    Potential Ingredient Substitutions for Watermelon Rind Pickles:

    • Pickling salt is an additive-free salt made with fine granules that dissolve easily in brine. Substitute kosher salt if desired.
    • Substitute additional white vinegar for the rice vinegar if desired. 
    • Omit the jalapeño or use any other type of pepper you like
    Horizontal image of jars of pickled watermelon rind with watermelon slices around them.
    Horizontal image of jars of pickled watermelon rind with watermelon slices around them.

    Pickled Watermelon Rind

    Southern-inspired Pickled Watermelon Rind is a sweet and crunchy snack that makes use of the leftover white, firm part of the fruit.
    4.19 from 33 votes
    Print Pin Save Saved! Rate
    Course: Side Dish, Snack
    Cuisine: African American, American, Southern
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Cooling Time: 30 minutes
    Total Time: 55 minutes
    Servings: 8 people
    Author: Stephanie McKercher, RDN

    Equipment

    • saucepan
    • 2 (16-ounce) glass jars with lids

    Ingredients

    • 1 cup white vinegar
    • ½ cup rice vinegar (see note)
    • 1 ½ cups water
    • ½ cup sugar
    • 3- inch piece of ginger, broken
    • 2 cinnamon sticks, broken
    • 1 tablespoon pickling salt (see note)
    • 1 teaspoon black peppercorns
    • 1 teaspoon cloves
    • 3 cups watermelon rinds, green skin removed and chopped into 2-inch pieces
    • 1 jalapeño pepper, sliced (optional)

    Instructions

    • Stir white vinegar, rice vinegar, water, and sugar in a large saucepan over medium heat until sugar dissolves. Stir in ginger, cinnamon, salt, peppercorns, and cloves and bring to a boil. Add watermelon rinds and simmer 5 minutes, or until softened. Remove from heat and allow too cool for 30 minutes.
    • Divide jalapeño slices (if using) between 2 (16-ounce) glass jars with lids. Once cooled 30 minutes, divide watermelon rinds and pickling liquid between the jars. Cover and chill in the refrigerator for up to 2 weeks. For the best flavor, chill at least 24 hours before serving.

    Notes

    Substitute additional white vinegar for the rice vinegar if desired. 
     
    Pickling salt is an additive-free salt made with fine granules that dissolve easily in brine. Substitute kosher salt if desired.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    More Quick Pickle Recipes:

    • Quick-Pickled Radishes
    • How to Make Quick Pickles 3 Ways

    Looking for More Vegetarian Meal Prep Recipes?

    My Easy Vegetarian Meal Prep ebook includes plant-based nutrition tips, 4 weekly meal plans, meal planning formulas and templates, and 50 make-ahead recipes that will help you:⁠ ⁠

    • start and maintain a consistent meal prep routine⁠
    • learn how to effortlessly put together satisfying vegetarian meals ⁠
    • confidently get all of the nutrients you need from plants⁠
    • avoid feelings of stress, boredom, and overwhelm in the kitchen ⁠
    • make mealtimes easier and more enjoyable⁠

    Get Easy Vegetarian Meal Prep here.

    Save this Pickled Watermelon Rind Recipe on Pinterest

    Jar of watermelon rind pickles with pink and white text reading, "Quick Pickled Watermelon Rind: Easy, Low-Waste Recipe"

    Did you try this Recipe?

    Rate the recipe and leave a comment below, or tag me (@GratefulGrazer) if you share on Instagram.

    « Summer Fruit Quinoa Salad
    Grilled Poblano Corn Mac and Cheese »
    821 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Karen Stevenson says

      May 24, 2022 at 3:31 pm

      Hi I was just wondering if u can omit the black pepper corn, jalapenos and any of the other spices

      Reply
      • Stephanie McKercher, RDN says

        May 24, 2022 at 4:29 pm

        Hi Karen, the peppercorn, jalapeño, ginger, cinnamon, and cloves add extra flavor, but they're optional. Salt is essential for the pickle flavor.

        Reply
    2. John Shalack says

      August 07, 2021 at 2:09 pm

      Nice recipe.
      I've been making them for years, but use Red Hots candies in my recipe...

      Reply
      • Stephanie McKercher, RDN says

        August 10, 2021 at 5:26 pm

        Thanks, John! Sounds so interesting with the Red Hots!

        Reply
    3. DocHickory says

      July 17, 2021 at 8:08 pm

      My Mom made these when I was a kid, over 50 years ago. They are fantastic as a side gnosh with a bowl of pinto beans, give it a try!

      Reply
      • Stephanie McKercher, RDN says

        July 22, 2021 at 12:08 pm

        Yum, sounds great with pinto beans!

        Reply
    4. Stewart says

      December 16, 2020 at 2:29 am

      It looks like the spices also get transferred to the jars with the rinds and brine - is this correct?

      I'm about to make this!

      Reply
      • Stephanie McKercher, RDN says

        December 18, 2020 at 7:39 am

        Hi Stewart, yes, I transfer everything to the jars, spices included. Enjoy!

        Reply
    5. ashley says

      September 10, 2020 at 2:30 pm

      Sounds delicious! I love watermelon, I never would have thought about pickling the rind but I pickled Jalapeños for the first time which turned out amazing, now I want to see what else I can pickle! The Ice cream sounds like an interesting combo, i'll have to see. Thanks for sharing

      Reply
      • Stephanie McKercher, RDN says

        September 10, 2020 at 5:05 pm

        Pickled jalapeños are so good! One of my favorites to make at home, for sure. Let me know if you try the watermelon! I love the sweet, warming flavors from the fruit and cinnamon. 🙂

        Reply
    6. LAURA B OWENS says

      August 30, 2020 at 3:27 pm

      I saved the rind from my organic farmer-basket watermelon. Sadly, I don't have cinnamon sticks or whole cloves. Happily, I'm getting another watermelon in my next farm basket and can't wait to try this out!

      This time, I used Ball Kosher Dill Pickle Mix according to the package directions. I left the skin on the watermelons despite the fact I can't find a recipe w/the green intact.

      I made 3 pint jars with dill-pickle-spear-shaped rinds. I added Penzeys Hot & Pepper(black pepper & cayenne) and Smoked Paprika to one jar.

      For the 4th pint, I made relish with diced watermelon rind & green beans, sliced okra and quartered green cherry tomatoes with smoked paprika.

      I will process them in a waterbath to make them shelf stable. I can't wait to make your version--without the skin 😉

      Reply
      • Stephanie McKercher, RDN says

        September 02, 2020 at 6:09 pm

        Hi Laura, both the pickles and relish sound great! I'd love to hear of what you think of the rinds with the skin on. And let me know if you have a chance to try this version, too. 🙂

        Reply
    7. Karen says

      August 29, 2020 at 8:34 am

      My family has been eating watermelon rind wrapped in bacon and baked for a long time. It’s a sweet salty taste.

      Reply
      • Stephanie McKercher, RDN says

        September 02, 2020 at 6:06 pm

        Sounds like a great combination!

        Reply
    8. Mostly Clean Eats says

      August 05, 2020 at 3:44 pm

      Yum !! Never thought to do this. Thanks for sharing this post. Can't wait to try. - Danielle

      Reply
      • Stephanie McKercher, RDN says

        August 05, 2020 at 4:45 pm

        Thanks, Danielle! Let me know if you try it. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    I accept the Privacy Policy

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

    Learn more →

    Popular Right Now:

    • Pickled Watermelon Rind
    • Easy Edamame Crunch Salad
    • Vanilla Matcha Latte
    • Easy Quick Pickled Radishes with Vinegar and Garlic
    • One-Pot Yellow Split Pea Soup
    • Berry Coconut Water Smoothie
    • 31 Best Healthy and Easy Vegetarian Lunches for Work
    • How to Make Quick Pickles: Recipes and Tips
    • Vegan Pasta Primavera
    • Berry Dragon Fruit Smoothie

    Labor Day Recipes:

    • Summer Fruit Quinoa Salad
    • Grilled Vegetable Tofu Skewers with Chimichurri Sauce
    • Ginger Peach Kombucha Moscow Mule
    • Summer Strawberry Salad with Chickpeas and Mozzarella

    Footer

    Grateful Grazer

    • About
    • Blog
    • Recipes
    • Subscribe

    Work with Me

    • Media Partnerships
    • Media Highlights
    • Contact

    Resources

    • FREE: 100+ Meal Prep Ideas
    • FREE: Grocery List
    • Meal Prep Ebook
    • Cookbook

    Health information is for educational purposes only. Nutrition facts are estimates only.

    Privacy Policy | Disclosure Policy | Terms and Conditions

    Copyright © 2022 The Grateful Grazer, LLC