Homemade Recipe for Pickled Watermelon Rinds

A glass jar filled with pickled watermelon rind sits on a light surface with slices of fresh watermelon and a bowl of spices in the background.

Homemade Recipe for Pickled Watermelon Rinds

This pickled watermelon rind recipe turns leftover rinds into a tangy, sweet, and crunchy treat. With just a few simple ingredients, it’s an easy way to reduce waste while making something unexpectedly good. It works as a snack, topping, or side dish.

Course Pantry, Side Dish, Sides

Cuisine American, International

Keyword bring to a boil, can, cinnamon sticks, clove, dissolve, jar, pickle, pickle watermelon, pickle watermelon rinds, relish, simmer, vinegar, watermelon, watermelon rind, watermelon rind pickles, white vinegar, whole cloves

Prep Time 5

Cook Time 15

Refrigerate 1

Servings Servings

Calories 24kcal

Author Zuzana Paar

Equipment

Ingredients

4 Cups Watermelon Rinds peeled, diced into bite-sized pieces
1 Cup White Vinegar
1½ Cups Water
¾ Cup Sweetener or Sugar
1 Tablespoon Kosher Salt
1 Piece Cinnamon Stick
3 Pieces Cloves
1 teaspoon Mustard Seeds
1 teaspoon Whole Black Peppercorns
½ teaspoon Chili Flakes optional
1 inch Ginger knob, fresh, sliced

US Customary - Metric

Instructions

Trim off the green skin from the watermelon rind to expose the white portion, then cut it into even 1-inch cubes. Set aside while you prepare to blanch.
Bring a pot of water to a boil and blanch the rind cubes for about 5 minutes until slightly softened. Drain and set aside.
In the same pot, combine fresh water, white vinegar, sugar substitute, salt, cinnamon stick, cloves, mustard seeds, peppercorns, ginger, and chili flakes if using. Stir and bring to a boil.
Add the blanched rinds to the boiling brine, reduce heat, and simmer 10–15 minutes until translucent. Transfer everything to a clean jar, cool, seal, and refrigerate for at least 24 hours before serving.

Notes

Peel Carefully: Use a vegetable peeler to remove the green outer skin of the rind before pickling. Leaving it on can make the pickles tough and hard to chew.
Cut Evenly: Slice the rind into even-sized pieces so they pickle at the same rate. This helps ensure consistent texture and flavor in every bite.
Let It Sit: After pickling, let the jar sit in the fridge for at least 24 hours. The flavor deepens as it rests, making the pickles more tangy and delicious.
Add Spices You Love: Feel free to customize with spices like cinnamon sticks, cloves, or chili flakes. A slight adjustment can make the pickles sweet, spicy, or a combination of both.

Nutrition