Pickled Watermelon Rind
If you love watermelon season but hate seeing all the rind go to waste, this recipe is for you. Pickled watermelon rind turns something that's usually tossed into a tangy, crunchy, sweet-and-spicy bite. It's surprisingly simple to make and adds a pop of flavor to salads, sandwiches, grain bowls, and snack boards all summer long. You don't need any traditional canning equipment. Just a saucepan and a couple of jars.
Watermelon rind pickles are classic in Southern kitchens. 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 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.
If you enjoy quick pickles, like my Easy Quick Pickles with Vinegar, Easy Quick Pickled Radishes with Garlic, or Quick Pickled Carrots with Jalapeño, you'll love having a jar of these in your fridge for brightening up simple summer meals.
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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.
Ingredients
This recipe uses watermelon rind with the green skin removed, simmered in a sweet-tart blend of white and rice vinegar, sugar, and pickling salt. Ginger, cinnamon sticks, peppercorns, and whole cloves infuse the brine with deep, aromatic flavor, while optional sliced jalapeño delivers a kick of heat. Once cooled and jarred, the rind takes on a tender-crisp texture and punchy flavor after just 24 hours in the refrigerator
Substitutions:
- Vinegar: Use all white vinegar if you don't have rice vinegar.
- Salt: Pickling salt dissolves cleanly, but kosher salt also works in a pinch.
- Spice profile: Add star anise or mustard seeds for a different twist, or omit cloves for a milder taste.
- Heat level: Skip the jalapeño for a mild pickle, or add red pepper flakes for extra spice.
- Watermelon rind: Use rind from any seedless or seeded watermelon, as long as the green skin is removed.
Storage
You can store pickled watermelon rind in the fridge for up to two weeks, so it's ideal for making in advance. The flavor develops best after resting for at least 24 hours. These are not shelf-stable, so keep them chilled.
FAQ:
It adds a sweet-tart crunch to summer salads, BBQ plates, grain bowls, cheese boards, sandwiches, and even cocktails.
Yes! While most people discard the rind, it's completely edible and contains fiber and other nutrients. Pickling is one easy way to make the tough outer layer more palatable and digestible. Incorporating watermelon rind into your meals is also a great way to reduce food waste and make the most of the whole fruit.
Pickled watermelon rind is surprisingly versatile! You can enjoy it as a crunchy snack straight from the jar, chop it up and add it to grain bowls or salads for a tangy bite, or use it as a topping for sandwiches, tacos, or veggie burgers. It's also great alongside cheese boards, grilled foods, or anything that benefits from a little acidity and crunch. Think of it like a sweet-and-sour pickle with a seasonal twist.
You can pickle the rind, the white portion beneath the green exterior. The juicy red part isn't pickled here, but is great for snacking, salads, or smoothies.
Yes. Peel and chop the rind first, then freeze in an airtight container. Thaw before pickling. The texture will be slightly softer, but still tasty.
📖 Recipe
Pickled Watermelon Rind
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
- Storage: You can store pickled watermelon rind in the fridge for up to two weeks, so it's ideal for making in advance. The flavor develops best after resting for at least 24 hours. These are not shelf-stable, so keep them chilled.
- Vinegar: Substitute additional white vinegar for the rice vinegar if desired.
- Salt: Pickling salt is an additive-free salt made with fine granules that dissolve easily in brine. Substitute kosher salt if desired.
Hi I was just wondering if u can omit the black pepper corn, jalapenos and any of the other spices
Hi Karen, the peppercorn, jalapeño, ginger, cinnamon, and cloves add extra flavor, but they're optional. Salt is essential for the pickle flavor.
I'm making this recipe right now, except I'm substituting lemons for the ginger and jalapenos
Nice recipe.
I've been making them for years, but use Red Hots candies in my recipe...
Thanks, John! Sounds so interesting with the Red Hots!
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!
Yum, sounds great with pinto beans!
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!
Hi Stewart, yes, I transfer everything to the jars, spices included. Enjoy!
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
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. 🙂
In first paragraph, you mentioned garlic. However, garlic is not listed in the recipe.
Should it be listed?
Sorry for the confusion! There is no garlic in the recipe as written, but you're welcome to add 1-2 cloves if you'd like to try it out.
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 😉
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. 🙂
My family has been eating watermelon rind wrapped in bacon and baked for a long time. It’s a sweet salty taste.
Sounds like a great combination!
That's how I serve. Aways a big hit.
Yum !! Never thought to do this. Thanks for sharing this post. Can't wait to try. - Danielle
Thanks, Danielle! Let me know if you try it. 🙂