Pickled Watermelon Rind is a surprisingly tasty way to use up the part of the melon that usually gets tossed. It’s tangy, sweet, and a little spicy with warm spices like cinnamon and cloves adding depth. This bright, crunchy condiment adds a fresh twist to salads, sandwiches, or cheese boards.
What I love is how easy it is to make with just a few ingredients, and how the rind softens slightly but keeps a nice snap after pickling. It’s also a great way to reduce waste and add something unexpected to your meals.
Ingredients
- Watermelon rind – You want the white rind between the outer hard green layer and the fruit inside.
- Water
- White vinegar
- Sugar
- Spices: kosher salt, cinnamon stick, whole cloves, mustard seeds, black peppercorns, red pepper flakes, fresh ginger
How To Make Pickled Watermelon Rind
Scroll down for the full recipe card with exact measurements and printable instructions.
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Buy Now!Start by peeling the watermelon rind with a vegetable peeler to remove the tough green skin, then cut the rind into 1-inch pieces. A chef’s knife works best here for clean, even cuts.
Bring a medium saucepan of water to a boil. Add the rind pieces and cook for 5 minutes to soften slightly. Drain the rind and set it aside.
In the same saucepan, combine the water, vinegar, sugar, kosher salt, cinnamon stick, cloves, mustard seeds, black peppercorns, red pepper flakes (if using), and sliced ginger. Bring this mixture to a boil, stirring to fully dissolve the sugar and salt.
Add the cooked watermelon rind back into the saucepan. Reduce the heat to a simmer and cook for 10 to 15 minutes until the rind turns slightly translucent and soaks up the flavors.
Carefully transfer the rind and brine into a clean glass jar, making sure the rind is completely submerged in the liquid. Let it cool to room temperature. Mason jars are perfect for this because they can be used as gifts and they look so retro and cute!
Refrigerate the jar for at least 24 hours before serving so the flavors can develop fully. Enjoy!
Chef Jenn’s Tips
- Using a vegetable peeler helps remove the rind’s tough skin quickly and evenly.
- Simmering the rind before pickling softens it just enough without losing crunch.
- Make sure to use a clean glass jar for storing to keep your pickles fresh longer.
- If you want more heat, add extra red pepper flakes or a sliced chili pepper to the brine.
Recommended
Serving suggestions
Pickled Watermelon Rind is fantastic chopped into salads for a tangy crunch, layered on sandwiches, or served alongside cheeses and charcuterie. It also pairs well with grilled meats or as a zesty side to tacos.
Storage
Store pickled watermelon rind in an airtight glass jar in the refrigerator for up to 2 weeks. The flavor will continue to develop as it sits, becoming more tangy, sweet, and aromatic after a few days. For the best taste and texture, let it chill at least 24 hours before digging in, and always use a clean utensil when serving to keep it fresh longer.
Pickled Watermelon Rind
Ingredients
- 4 cups watermelon rind peeled and cut into 1-inch pieces
- 1 ½ cups water
- 1 cup white vinegar
- ¾ cup sugar
- 1 tablespoon kosher salt
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon red pepper flakes optional
- 1 inch ginger sliced
Instructions
- Peel the outer green watermelon rind using a vegetable peeler, then cut the white parts into 1-inch pieces with a chef’s knife.
- Bring a medium saucepan of water to a boil. Add the rind and cook for 5 minutes, then drain.
- In the same saucepan, combine water, vinegar, sugar, salt, cinnamon stick, cloves, mustard seeds, peppercorns, red pepper flakes (optional), and sliced ginger. Bring to a boil, stirring to dissolve sugar and salt.
- Add the cooked rind to the brine. Reduce heat and simmer for 10 to 15 minutes until the rind is slightly translucent.
- Transfer rind and brine to a clean glass jar, making sure the rind is fully submerged.
- Cool to room temperature.
- Refrigerate for at least 24 hours before serving.
Notes
Chef Jenn’s Tips
- Using a vegetable peeler helps remove the rind’s tough skin quickly and evenly.
- Simmering the rind before pickling softens it just enough without losing crunch.
- Make sure to use a clean glass jar for storing to keep your pickles fresh longer.
- If you want more heat, add extra red pepper flakes or a sliced chili pepper to the brine.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.