Pickled Watermelon Rind Recipe
by Sommer Collier — last updated on Jan 21, 2024 
Ever wonder what to do with all of those leftover watermelon rinds? In under 30 minutes, my pickled watermelon rind recipe transforms them into a seriously sweet, tangy and crunchy snack that’s totally irresistible.
I am an absolute pickle FANATIC, and I’m not even exaggerating. There is just something about the taste of tangy, slightly sweet, incredibly flavorful pickles that keeps me wanting more and more. If there is a pickle on a menu or at a party, I’m eating it. So, that’s no wonder why I have tons of delicious pickle recipes on the blog, including my refrigerator pickles recipe, and more unusual kinds like beet pickled eggs and quick pickled red onion. But have you ever heard of pickled watermelon? Prepare to have your mind blown. Crunchy, sweet, tender, and spicy pickled watermelon rind is a unique snack that can be enjoyed by itself, as a side, or added to loads of your favorite dishes. You can prepare these in just 30 minutes with a simple stovetop pickling solution, without the traditional canning, which requires more steps and time. Once they’re ready, these watermelon pickles are firm, tart, briny, a bit spicy, and highly addictive! Plus, these a great way to repurpose the rinds you usually end up throwing in the trash or compost bin.
Nichole – ⭐⭐⭐⭐⭐ I had never had or made pickled watermelon rind before, but I knew it was possible and have had it in my mind for a while. I didn’t know what to expect, but I’m hooked! I agree with another comment that I will reduce the salt a bit next time, but definitely a keeper.
Table of Contents
Sommer’s Recipe Highlights
Quick and Easy – Unlike this pickled vegetables recipe that requires at least two days to make, these watermelon rinds come together in less than 30 minutes and in a few easy steps. That means you don’t need to spend hours canning and waiting for the perfectly tangy and crunchy snack!
A Sweeter Pickle – Classic pickles and pickled veggies are briny and tangy, but this version has a wonderfully subtle sweetness to every bite. I love to make this recipe especially during the summertime when watermelons are in season, and they add the perfect pop of freshness to any backyard bbq!
No-Waste Friendly – One of the things that I love most about this pickled watermelon recipe is that it’s a fantastic way to re-purpose the rind that we usually throw out or toss in the compost bin. So, if you’re food conscious like me and looking for ways to reduce kitchen waste, definitely give this snack a try!
Key Ingredients and Tips
- Peeled watermelon rind – This is the star of the show, and to make this pickled recipe you need peel off the green outer skin of the rind that tends to be tough. Instead, we’ll be using the paler portion of the rind that sits right below that green exterior and is a lot milder in taste and texture.
- White vinegar – This is an essential component of any good pickle because it gives that signature acidic tang and brightness.
- Water – To make any good brine and pickling solution you always need to use water at room temperature. It helps to dilute the vinegar so that the flavors become a lot more subtle.
- Granulated sugar – To balance out the salty flavors of the brining solution and the enhance the natural sweetness of the watermelon, a little bit of sugar goes a long way.
- Salt – Salt is essential because it adds a lot of flavor to the pickling process.
- Jalapeños – Now, for that delicious heat, I always use sliced and seeded jalapeños. If you LOVE a really fiery kick, then you should leave the seeds in.
- Black peppercorns – These add more spice, depth, and smoky flavor to the pickled rinds.
- Vanilla extract – Vanilla extract is kind of unexpected here, but from my experience, a splash of this stuff gives the pickled watermelon a smooth yet slightly sweet finish.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – I love watermelon and it really is the essential summer fruit, so once I’ve finished it enjoying it, I save the rinds for this recipe. I start the repurposing process by cutting the rind into about two inch wide pieces, and then removing the green peel using a vegetable peeler. That just makes the process so much easier! You can totally leave a little bit of that pink watermelon meat in, but not too much because it can get mushy.
Cut – Then, I slice the rind into thinner quarter of an inch strips. I prefer these nice little slices for how easy it makes it to include them on sandwiches, etc. However, you can cube the rinds if you like. Also, make sure to slice them into evenly sized pieces to ensure that each piece will take the same amount of time to become pickled.
Start filling out the jars – To start off the pickling process, I add a couple of jalapeño slices and a few peppercorns into each jar. I use jars that are about 4 pints in volume.
Fill – Then, I add in the watermelon rind, and I make sure that the jars are stuffed really well.
Boil – Once I’ve stuffed the jars, I boil some vinegar, water, sugar and salt in a pan and I stir so that everything dissolves.
Add flavor – Once the mixture boils, I remove it from the heat and I mix in a splash of the vanilla extract.
Pour – Now comes my favorite part! I pour the very hot pickling solution into the jars. I add just enough so that all of the rinds are covered.
Shake and chill – Then, I screw on the lids and I let the jars rest so that they cool down. Remember they are TOO HOT to handle at this stage! Once the jars are cooled down, I shake them really, really well and I pop them in the fridge for at least 2 hours.
Recipe Variations
- Fresh ginger – For some extra brightness and a slightly spicier flavor, add in a few slices of fresh ginger.
- Warm spices – Consider adding in allspice berries, whole cloves, or red pepper flakes for added warmth and aromatic flavors.
- Fresh herbs – For a boost of color and a pop of freshness, add in some fresh basil, mint or parsley!
- Vinegar alternatives – If you don’t like white vinegar, you can use also use rice vinegar or apple cider vinegar instead.
Serving Suggestions
I love to snack on pieces by themselves right out of the jar! But they are also great to add to sandwiches, burgers, and salads.
Try them on these Pineapple Chorizo Burgers and Vietnamese Banh Mi Sandwiches!
Homemade watermelon pickles are also fantastic to include on barbecue platters and summer charcuterie boards for a centerpiece-worthy plate. They also can be used as a fantastically unique and tasty cocktail garnish.
Storing
These pickled watermelon rinds last in the fridge for about 4 to 6 weeks. After a month, the rinds slowly start to lose that wonderful crunch, but they are still safe to eat for several more weeks.
Frequently Asked Questions
Whenever I’m picking out a watermelon, I look for ones that are heavy considering their size. That means that they’re juicy and filled with meat, which is a great sign. The rind should be without bruising and soft spots.
When you’re looking for a ripe watermelon, the rind should should be a bit matte-looking. I generally avoid buying watermelons with glossy exteriors.
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Looking for More Easy Sides, Snacks, and Condiments? Be Sure to Try:
Pickled Watermelon Rind Recipe
Video
Ingredients
- 7-8 cups peeled watermelon rind
- 2 ½ cups white vinegar
- 2 ½ cups water
- ½ cup granulated sugar
- ¼ cup salt
- 2 whole jalapenos sliced
- 2 teaspoons black peppercorns
- 1 teaspoon vanilla extract
Instructions
- After enjoying a watermelon, take large sections of rind and cut the watermelon rind into 1-2 inch wide segments. Then use a vegetable peeler to remove the green peel. You can leave some of the pink watermelon on the other side, but just a little bit. It tends to get mushy when pickled.
- Now cut each section of rind into thin ¼ inch strips. (So the pieces for the jars should be ¼ in X 1-2 in)
- Set out 4 pint jars. Place 5-7 jalapeno slices in each jar, followed by ½ teaspoon peppercorns.
- Stuff the watermelon rind pieces in each jar. Make sure they are very full.
- Set a medium saucepot over high heat. Add the white vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt.
- Once boiling, remove from heat and stir in the vanilla extract.
- While the pickling brine is very hot, pour (or ladle) the liquid into the jars, making sure to completely cover the watermelon rinds.
- Screw the lids on the jars and allow them to rest at room temperature. Once the jars are cool enough to handle, shake them vigorously to move the jalapenos around. Then chill for at least 2 hours, or overnight.
- Keep refrigerated until ready to use.
can i reduce the amount of salt? I just need to be careful of sodium….
Hi Roy,
This is a somewhat standard salt/sugar ratio for pickling, that creates the right texture and preserves the rinds. Remember, not all the salt is being absorbed. You can rinse the rinds as you take them out of the jar… That might help a little.
This was the first time I made pickled watermelon rind. My father and I used to make 70-100 qts of pickles a year back in the day but I have since lost my cucumber connection and my Father has passed so I have not made any type of pickles for probably 6-7 yrs. I have been interested in trying pickled watermelon rinds since a friend of mine gave me a sample a year or so ago and finally got around to it.
I kind of mashed our family pickle recipe and this one together and I must say the results are amazing. I added some mustard seed,Bay leaves(because I didn’t have alum) for crispness,and subbed crushed red pepper for jalapeños (didnt have them either). I really enjoy the flavor the vanilla adds. Hands down will not be tossing watermelon rinds in the trash anymore.
Thank you so much, Don! I’m thrilled you gave these a try and that you were able to adapt them with your family pickle recipe. I love hearing that the vanilla and the little swaps worked out so well for you.
Thank you for sharing this recipe Sommer. I have really missed making and eating our pickels over the last few years and this recipe is amazing and gives me some of that fresh pickle fix I’ve been missing.Thanks again.
After cutting my watermelon, I usually eat the rind as well but I wanted something else since it could be very blah. I came across a few recipes but this one was the easiest and looked delicious. I followed the recipe and my goodness, the sweet, the tangy, and spicy hits you all at once making this recipe a party in your mouth. This will be my go to recipe every time I cut a watermelon. No more wasted watermelon rind in this house. Thank you for sharing this masterpiece of a recipe! You rock!
This was my first time making pickles of any kind. I didn’t know that you could eat the rind. I made half the recipe, I used 1/3 of the recommended salt and I used coconut sugar. This recipe is really yummy. I will definitely add this to my watermelon routine every summer
I had never had or made pickled watermelon rind before, but I knew it was possible and have had it in my mind for a while. I didn’t know what to expect, but I’m hooked! I agree with another comment that I will reduce the salt a bit next time, but definitely a keeper.
I have never had watermelon rind pickles so I thought this would be a good, quick way to see if I like them. These are good but way too salty in my opinion. Otherwise very easy to fix. If I fix again, I will cut back on the salt and cut the rind off rather than use a vegetable peeler since it seems some are very tough on the edge like I didn’t trim deep enough.
I tried this recipe for the novelty of it, but I will making it all summer because these are delicious! Such a fun and unique snack and a great way to use up all the parts of our favorite summer snack!
Now this is a one-of-a-kind recipe that really makes for a great way to use up ALL food and eliminate waste!
what a great idea, had no idea you could or would pickle watermelon rinds, and love that there’s no super-complicated chemistry process, plus the jalapeno paring, thank you!
I had a taco the other day with some pickled watermelon rind and I am so glad that I found this recipe so I can make my own crispy pork belly tacos with watermelon rind!
Amanda, please share how you did that! A recipe would be much appreciated! ❤️