Week 36: Pickled Watermelon Rind

After hearing multiple suggestions about pickling watermelon rind, I realized that (similar to pickled corn) I couldn’t go the whole summer without attempting a pickled watermelon rind recipe. The thing is, I’m actually not a huge watermelon fan so it was a little daunting for me to buy watermelon just for the rind…fortunately I have a roomie who loves this popular summertime treat so nothing will go to waste!

Mini watermelons: great if you like watermelon, not if you’re tryna pickle the rind

That being said, a warning to anyone else out there who rarely purchases watermelon – DO NOT use a mini watermelon for this pickling initiative. As you can see in the photo to the right, mini watermelons have very little of the white rind that you actually need for pickling. I incorrectly assumed they would have a higher rind to melon ratio that would suit my pickling purposes, so now I not only have over half of a giant watermelon left, but 4 mini watermelons that I originally purchased without this realization.

Anyhoo, I mostly followed a recipe from my Pick a Pickle booklet, but another super simple version can be found here, and a recipe more similar to standard veggie pickles (garlic, dill, mustard seed) can be found here. Pickle up the final tastes of summer with any of these pickled watermelon recipes and enjoy!

Pickled Watermelon Rind Recipe

Makes 1 quart


  • 1 1/2 cups water
  • 1 1/2 cups apple cider vinegar
  • 1/2 cup sugar
  • 1 tbsp pickling salt
  • 1 tsp all spice berries
  • 1 bay leaf
  • 4 cups (1 pint) watermelon rind, green skin removed (about 1/4 of a large watermelon)



  • Cut watermelon rind into pieces of desired size and remove green skin. To get a full pint, I used just over 1/4 of a large watermelon.


  • Bring the water, vinegar, sugar, salt and all spice berries to a boil until salt and sugar are fully dissolved. Add watermelon rind pieces, reduce heat to a low boil and cook for 5 minutes (slightly longer if pickling larger pieces of rind). Add bay leaf on top.


  • Ladle the rind and brine into a 1-quart jar.


  • Allow to cool and secure with lid.


  • Recommended use: refrigerate jars; these are definitely better cold. Eat within a few days to ensure a crisp pickled rind. I’ve only tried these on their own so far but according to the recipe I loosely followed, these are great chopped up in a fruit salad or as a simple salsa over grilled fish. Stay tuned for other suggestions!

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