Instead of tossing out your watermelon rinds this summer, pickle them instead! This pickled watermelon rind recipe is so easy! The watermelon rind pickles are a savory side or topping for grilled dishes, roasted meats and more.
Refrigerator pickles are an easy recipe. This quick pickles recipe takes about 15 minutes to make and no canning is needed. It’s a great way to enjoy a whole watermelon with no food waste!
Typically watermelon rind is discarded; only the juicy watermelon flesh of fresh watermelon is eaten. This refrigerator pickle recipe transforms the lesser appreciate parts of fruits into a new
The recipe makes 2 pints of watermelon pickles (about 4 cups). The tangy, salty spiced pickled rind makes a great addition to a relish tray or a slaw for everything from burgers to hot dogs.
Add this quick pickle recipe to Pickled Jalapenos, Pickled Red Onions, and if you enjoy canning Dilled Beans.
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What does pickled watermelon rind taste like?
The flavors are very similar to chutney. There is a strong tartness, saltiness along with a mild sweetness and spice flavors from the peppercorns, cinnamon and cloves.
We use a mini watermelon which has a less thick rind. The pickled rind softens but still have a nice bite after it has chilled.
Recipe Ingredients Notes
Mini watermelon. You’ll need one mini watermelon. The watermelon flesh is not used so the watermelon can be seedless or with seeds, your choice depending on what you’ll do with the fruit.
Distilled white vinegar. We used distilled white vinegar. You can substitute apple cider vinegar or rice vinegar for a different flavor.
Black peppercorns. You’ll use one tablespoons of whole peppercorns (not ground pepper).
Salt. We used sea salt but kosher salt or pickling salt can also be used.
Cinnamon stick. You’ll need one cinnamon stick. You can split it in half if you’ll put the pickles in two pint jars there will be cinnamon sticks in both jars.
Supplies
Vegetable peeler. You’ll need this to remove the outside green peel portion of the rind.
Jars with lids. The recipe makes around 4 cups of pickled watermelon rind. Using Mason jars or other canning jars (we like Weck brand) works great. They are heavy duty and designed to sustain both hot temperatures as well as chilling and freezing.
How to make Pickled Watermelon Rind – Step-by-Step
STEP 1. Prepare the watermelon rind
Cut the watermelon in half and scoop out the fruit (I used an ice cream scooper); set the red flesh aside for other uses like watermelon salad.
Using a vegetable peeler, peel off the outer green skin leaving just the white part of the fruit (photo 1). Cut the rind into bite-size pieces and place the watermelon rind pieces in a large pot or saucepan (photo 2).
STEP 2. Simmer with the brine
Add the vinegar, water, sugar, black peppercorns, whole cloves and cinnamon stick to the pot (photo 3). Bring to a low boil and and boil for 5 minutes. Remove from heat.
STEP 3. Add to jars and chill
Allow the hot mixture to cool to around 30 minutes (so the pickling liquid and rind are close to room temperature), add to jars, seal with the lids and chill for at least 3 hours before eating (photo 4) (best chilled until the next day after an overnight soak).
Variations
Like it spicy? Add a bit of red pepper flakes or a sliced jalapeno.
Want sweet pickles? Increase the amount of sugar. This recipe has more of a tangy flavor than a sweet flavor.
How to eat Pickled Watermelon Rind
Think of this dish in the way you’d use a relish more than eating a pickle. Here are some ways to use it:
- chopped and added to tuna salad or chicken salad
- added to slaws either for salad or as a topping on grilled meats or even tacos
- great on Indian dishes where you’d use chutney
- chopped in sandwiches
Frequently Asked Questions
We’ve only made them as refrigerator pickles but you can can them with a water bath method. This guideline from the National Center for Home Food Preservation should help. Note they use a different recipe but you could use our recipe and their canning methodology.
How to Store
Store in the refrigerator sealed for up to 2 weeks.
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Recipe
Pickled Watermelon Rind
Ingredients
- 1 mini watermelon
- 1 ⅓ cups distilled white vinegar
- ½ cup water
- 2 tablespoons white granulated sugar
- 1 heaping tablespoons sea salt or kosher salt
- 1 tablespoon whole black peppercorns
- 3 whole cloves
- 1 cinnamon stick
Instructions
- Halve the watermelon and scoop out all the fruit/flesh (use for another purpose).
- Using a vegetable peeler, peel off all of the green skin from the rind.
- Chop the rind into bite-sized pieces and place in a large pot with the vinegar, water, sugar, salt, peppercorns, cloves and cinnamon stick.
- Bring to a boil for 5 minutes. Remove from heat and allow to cool for 30 minutes.
- Transfer the rind and the brining liquid to jars making sure to cover the rind completely with the liquid. Seal and place in the refrigerator.
- Refrigerate for at least 3 hours or overnight before serving.
Notes
- chopped and added to tuna salad or chicken salad
- added to slaws either for salad or as a topping on grilled meats or even tacos
- great on Indian dishes where you’d use chutney
- chopped in sandwiches
Kim says
This was so easy to make and turned out amazing. Not only is it easy but they look gorgeous. I piled them on a chicken sandwich with mini arugula, seriously it was almost too pretty to eat. But I totally ate it anyway.
Matt says
This is awesome, Toni! I would have never thought to pickle the watermelon rind before seeing this recipe. Such a great idea and it turns out amazing! A great way to reduce food waste.
Katie says
I love how there is a great way to use the part of the fruit that we would just dispose of. So resourceful!
abigail says
this is amazing and so great! I had this on a taco once at a local restaurant, and it was fantastic! so glad that I can make this from home now!
Ann H says
So genius!! Less food waste is always a good idea!
Tayler Ross says
We eat SO much watermelon over the summer! This rind recipe makes me so happy.
Claudia Lamascolo says
I love this in tuna salad and never tried making it before my aunt used to back in the 50s and we loved it! I must try this you brought back lots of fond memories!! thanks
Teresa says
This recipes is great. I saw it just as I was going to toss out some rinds and made it. I loved the complex flavor and how easy it is to make!
sue says
My relatives in the south make a similar recipe and I was so excited to find this recipe! It’s super easy and fast. I chopped it up and added it to chicken salad. Loved it.