Easy Watermelon Rind Pickles Recipe

A fork holds slices of yellow pickled watermelon rind above an open glass jar, with a blurred watermelon in the background.

Easy Watermelon Rind Pickles Recipe

Ever wondered what to do with leftover watermelon rind? This Easy Watermelon Rind Pickles Recipe turns that often-discarded part into a sweet, tangy treat you’ll want to snack on all summer long. With just a few simple steps, you’ll learn how to make pickled watermelon rind that’s crunchy, refreshing, and packed with flavor.

Course Side Dish, Sides, Snack, Snacks

Cuisine American, International

Keyword brine, can, cinnamon stick, clove, green skin, jar, lid, peel, pickle, pickled watermelon rind, salad, simmer, vegetable peeler, vinegar, watermelon, watermelon rind, watermelon rind pickles, white vinegar

Prep Time 5

Cook Time 15

Refrigerate 1

Servings Servings

Calories 211kcal

Author Zuzana Paar

Equipment

Ingredients

2 Cups Watermelon Rind peeled chopped into 1-inch pieces
¾ Cup Water
½ Cup White Vinegar
6 Tablespoons Powdered Sweetener or Sugar
½ Tablespoon Kosher Salt
1 Piece Cinnamon stick small
2 Pieces Whole Cloves
½ teaspoon Mustard Seeds
½ teaspoon Black Peppercorns
Pinch Red Pepper Flakes optional
½ Inch Fresh Ginger sliced

US Customary - Metric

Instructions

Peel off the dark green skin from the watermelon rind to reveal the white inner layer. Cut the white rind into 1-inch cubes for consistent pickling. Set the cubes aside while you get your blanching water ready.
Bring a pot of water to a rolling boil and carefully drop in the rind cubes. Boil for about 5 minutes to soften them slightly and reduce any bitterness. Drain well and set aside while you move on to the brine.
In the same pot, combine fresh water, white vinegar, your sugar substitute, and spices like salt, mustard seeds, cloves, peppercorns, chili flakes (optional), cinnamon stick, and ginger slices. Stir and bring to a boil to release all the flavors. This creates a sweet, tangy, and lightly spiced brine.
Add the softened rind cubes back into the pot with the boiling brine and reduce the heat to a low simmer. Let them cook for 10–15 minutes until they turn slightly translucent. Transfer the pickles and brine into a clean jar, cool to room temperature, and refrigerate for at least 24 hours before enjoying.

Notes

Peel the green skin off completely: The outer rind is tough and doesn’t soften well during pickling, so trimming it makes for a better texture.
Cut rinds into even sizes: Uniform pieces help the pickles soak up flavor evenly and look nice in the jar, too.
Simmer the rind before pickling: A quick boil softens it just enough to absorb the brine while still keeping a bit of crunch.
Let them sit in the fridge for a few days: The flavor gets better over time, so try not to eat them all right away.

Nutrition