Pickled Watermelon Rind

Transform your leftover watermelon rind into a tangy-sweet treat with this Pickled Watermelon Rind recipe! This zero-waste delight combines the crisp, pale rind with a flavorful brine made from white vinegar, granulated sugar, and aromatics like fresh ginger, cinnamon, cloves, and mustard seeds. Perfectly balanced between sweet and zesty, these pickles make an irresistible snack, a vibrant addition to cheese boards, or a unique topping for sandwiches and salads. With just 20 minutes of prep and ingredients you likely have on hand, this easy recipe is a fun way to reduce food waste while creating a homemade delicacy that's ready to enjoy in just 24 hours. Try these pickled watermelon rinds today and savor the surprising versatility of this summertime staple!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 8 cups Watermelon rind
• 4 cups Water
• 2 tablespoons Kosher salt
• 2 cups White vinegar
• 1.5 cups Granulated sugar
• 2 tablespoons Fresh ginger, thinly sliced
• 1 Cinnamon stick
• 4 Cloves
• 1 teaspoon Mustard seeds
• 1 teaspoon Black peppercorns

Directions

Step 1

Cut the green outer skin off the watermelon rind and remove any pink flesh remaining, leaving only the pale, whitish-green portion.

Step 2

Slice the peeled rind into bite-sized pieces, approximately 1-inch squares or strips.

Step 3

In a large bowl, combine the watermelon rind, water, and kosher salt. Stir to combine and soak for 4 hours or overnight in the refrigerator.

Step 4

Drain and rinse the rind thoroughly under cold water. Set aside.

Step 5

In a large saucepan, combine the white vinegar, granulated sugar, fresh ginger, cinnamon stick, cloves, mustard seeds, and black peppercorns. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.

Step 6

Once boiling, add the watermelon rind pieces to the saucepan. Reduce the heat to a simmer and cook for 15-20 minutes, or until the rind is tender but still slightly crisp.

Step 7

Remove from heat and allow the mixture to cool slightly. Transfer the rind and brine into sterilized jars, ensuring the rind is fully submerged in the liquid.

Step 8

Seal the jars tightly and let the pickles cool to room temperature before refrigerating. The pickled watermelon rind is ready to eat after 24 hours but tastes even better after a few days.

Step 9

Store in the refrigerator for up to 1 month.

Nutrition Facts

Serving size	(3696.9g)

Amount per serving	% Daily Value*
Calories	1876.3

Total Fat 6.4g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3625.0mg	0%
Total Carbohydrate 468.0g	0%
Dietary Fiber 13.4g	0%
Total Sugars 415.3g
Protein 13.5g	0%

Vitamin D 0IU	0%
Calcium 384.5mg	0%
Iron 6.0mg	0%
Potassium 2746.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.9%

Protein: 2.7%

Carbs: 94.4%