How to Make Pickled Watermelon Rind

If you’ve never tried pickled watermelon rind, you’re in for a crunchy, sweet-and-sour treat that’s as delicious as it is resourceful. Instead of tossing out the often-overlooked rind, this simple recipe transforms it into a refreshing snack packed with tangy flavor and a hint of spice. Pickled watermelon rind is the perfect addition to summer BBQ spreads, charcuterie boards, and crisp salads — or simply enjoyed straight from the jar. Not only is it a creative way to reduce food waste, but it also preserves the taste of summer so you can enjoy it all year long.

Pickled Watermelon Rind Flavor Profile 🌟

• Sweet & Tangy from the vinegar and sugar balance.
• Warm & Spiced with cinnamon, mustard seeds, and ginger.
• Crunchy & Refreshing with the watermelon rind’s firm texture.
• A Touch of Heat from red pepper flakes (if added).

Ways to Use Pickled Watermelon Rind

🥓 With BBQ – A tangy contrast to smoky meats.
🧀 On a Charcuterie Board – Pairs beautifully with cheeses and cured meats.
🥗 In Salads – Adds a crunchy, acidic bite.
🍹 Cocktail Garnish – Elevates a summer drink!

How to Prepare Watermelon Rind for Pickling 🍉🔪

1️⃣ Cut the Watermelon into Large Wedges
Place the whole watermelon on a sturdy cutting board.

Slice the watermelon in half lengthwise.

Cut each half into large wedges (about 1.5 to 2 inches thick).

This makes it easier to handle the rind.

2️⃣ Separate the Rind from the Flesh
Use a sharp knife to carefully cut away the red fruit, leaving about ¼ inch of pink flesh on the rind.
(A little pink adds flavor and color, but too much will make the pickles too soft.)

Optional: Save the fruit for snacking, smoothies, or salads!

3️⃣ Remove the Outer Green Skin
Place a wedge rind-side down on the cutting board.

Use a vegetable peeler or a sharp knife to carefully remove the dark green outer skin, exposing the firm, white inner rind.

Make sure to peel evenly so the rind is smooth and uniform.

4️⃣ Cut the Rind into 1-inch Pieces
Once peeled, cut the rind into bite-sized pieces:

For cubes: Cut into 1-inch squares.

For strips: Slice into 1-inch wide strips about 2-3 inches long.

5️⃣ Blanch (Optional, but Recommended)
Bring a pot of water to a boil.

Drop the rind pieces in for 3-5 minutes to soften them slightly.

Drain and rinse with cold water to stop cooking.

Pickled Watermelon Rind Recipe 🍉🥒

A fantastic way to reduce food waste while creating a crunchy, sweet, and tangy snack! These pickled watermelon rinds are refreshing, slightly spicy, and perfect for charcuterie boards, BBQ spreads, or straight out of the jar.

Ingredients
✅ 4 cups watermelon rind (white part only, peeled and cut into 1-inch pieces)
✅ 1 ½ cups water
✅ 1 ½ cups apple cider vinegar (or white vinegar for a sharper taste)
✅ ¾ cup sugar (or honey for a natural sweetener)
✅ 1 ½ tbsp kosher salt
✅ 1 tsp whole black peppercorns
✅ 1 tsp mustard seeds
✅ ½ tsp red pepper flakes (optional, for heat)
✅ ½ tsp ground turmeric (optional, for color and anti-inflammatory benefits)
✅ 2-inch piece of fresh ginger, sliced
✅ 2 cloves garlic, smashed
✅ 1 cinnamon stick

Instructions
1️⃣ Prepare the Watermelon Rind

Cut the green outer skin off the watermelon rind, leaving the firm white part.

Slice into 1-inch pieces or cubes.

Blanch the rinds in boiling water for 3–5 minutes, then drain and set aside. This helps them absorb the brine better.

2️⃣ Make the Pickling Brine

In a medium saucepan, combine water, vinegar, sugar, salt, black peppercorns, mustard seeds, red pepper flakes (if using), turmeric, ginger, garlic, and the cinnamon stick.

Bring to a boil, stirring occasionally, until the sugar and salt dissolve.

3️⃣ Pickle the Rind

Pack the watermelon rind pieces into sterilized jars, leaving about ½ inch of space at the top.

Pour the hot brine over the rinds, ensuring they are fully submerged.

Let cool to room temperature before sealing the jars.

4️⃣ Store & Enjoy

Refrigerate for at least 24 hours before eating for the best flavor.

These pickled rinds will keep in the fridge for up to 2 months.

Nutritional Breakdown (per ¼ cup serving) 📊

Calories: 45 kcal

Carbohydrates: 11 g

Sugars: 9 g

Protein: 0 g

Fat: 0 g

Fiber: 0.5 g

Sodium: 250 mg

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