These sweet and tangy pickled watermelon rinds are a crisp Southern classic you can make with just a few pantry staples and the rind left over from your next summer watermelon.
You might also like: Asian Watermelon Salad or Watermelon Rind Jam
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Quick Look
- Prep time: 10 minutes active, plus 24 hours for the overnight brine
- Cook time: 40 minutes
- Makes: 4 pint jars
- Skill level: Easy
- Special equipment: Large bowl, stainless steel saucepan or Dutch oven, 4 pint canning jars with lids, canning tongs
It may seem impossible to make and can your own pickled watermelon rinds. You may consider it to be difficult. And you may also think you have to invest in special equipment. It's really not difficult or expensive to make!
You could make it with basic equipment you may already have at home. I had recently made this Asian Watermelon Salad and couldn't wait to get creative with the rind!
We are usually canning mangoes and tomatoes at the end of summer. You may also find us making my mother-in-law's Calabrian canned zucchini and also eggplant. In Italy it's called buccia di cocomero sotto'aceto.
It's not something my mother-in-law typically cans. She's too busy with her other canning projects to worry about the watermelon rinds.
Ingredient Notes
- Watermelon: You want half of a small watermelon, which gives you about 7 cups of trimmed rind once you cut away the green skin and most of the pink flesh. You can leave a thin sliver of pink on the rind for color.
- Salt: Regular table salt or canning and pickling salt both work here. Do not use iodized salt if you can help it, as it can cause the brine to cloud.
- Sugar: Plain white granulated sugar. The full cup is needed for the brine balance so do not reduce it.
- White vinegar: Use a vinegar with exactly 5% acidity, which is standard for most grocery store white vinegar. This is important for safe canning.
- Cinnamon stick: One whole stick. It gives the brine that warm, sweet spice the Southern version is known for.
- Pickling spice: A pre-mixed blend typically containing mustard seed, bay leaf, allspice, and cloves. Find it in the spice aisle near the canning supplies.
- Lemon: Half a lemon sliced thin, added to the brine for brightness. Leave the peel on.
Pickled watermelon rinds was on my list to do this summer. Having just finished slicing our first watermelon of the season, I was left with tons of rinds and it seemed to be the right moment to try out a recipe.
I wanted to put my own spin on a Southern favorite (through some research I found out it dates all the way back to the Civil War!). With all the ingredients in place, it was time to finally try pickled watermelon rinds out!
How to make pickled watermelon?
The first thing to do is clean your rind. Peel off the green part and cut the rind into small chunks. You could leave some of the pink part on the rind.
The next step is to soak it overnight in water and salt.
The next day, you drain and rinse the watermelon rinds and get every thing ready to pickle.
Once you have it all ready, you prepare the pickling ingredients in the saucepan.
When they become soft and translucent you can them in the jars with the pickling liquid.
So the next time you are slicing your next summer watermelon, don't toss those rinds! Be sure to try out these pickled watermelon rinds.
Recipe Tips
- Do not skip the overnight brine. It is what separates crisp, firm pickles from mushy ones. It draws out excess moisture and seasons the rind from the inside.
- Use a stainless steel or enamel pot, not aluminum. Vinegar reacts with aluminum and can give your pickles an off taste.
- Make sure your jars are clean. You do not need to sterilize them before filling if you are water-bath canning, but they should be freshly washed and hot.
- Do not rush the cooling step. Letting the rind cool in the brine before jarring helps the flavor develop more deeply.
- You can adjust the sweetness. If you prefer a less sweet pickle, reduce the sugar by ¼ cup. Do not go lower than that or the brine balance will be off.
- If you want more spice, add a pinch of red pepper flakes or a whole dried chili to each jar before pouring in the brine.
Serving Suggestions
Eat them straight from the jar as a snack. They are genuinely that good. But they also work beautifully alongside grilled chicken, grilled shrimp, and tofu.
- Pile them on a burger or pulled pork sandwich in place of regular pickles.
- Chop them finely and use as a relish on grilled fish or tacos.
- Add them to a cheese board or charcuterie spread for something unexpected and conversation-worthy.
- Toss a few pieces into a summer grain salad or coleslaw for a tangy, sweet crunch.
Also try: Easy Pickled Cucumbers or Easy Pickled Jalapenos for more easy summer pickling projects.
Some other pickled recipes to try:
- Easy Pickled Cucumbers
- Easy Pickled Jalapenos
- Easy Pickled Thai Chili Peppers
- Easy Pickled Scotch Bonnet Peppers
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Originally published August 2019 and updated for content May 2026
Pickled Watermelon Rinds Recipe
Equipment
Ingredients
Instructions
- Trim the dark green and pink parts from watermelon rind. You could leave little bit of the pink on the rind.
- Cut rind into 1-inch cubes and measure out 7 cups.
- Place the rinds in the salted water. Cover with plastic wrap and place in the refrigerator for 24 hours.
- The next day, drain the rinds and rinse well.
- Add 4 cups of water to a stainless steel saucepan (or Dutch oven). Add the sugar, vinegar, cinnamon, pickling spices, and lemon slices. Bring to a boil. Stir until the sugar dissolves. Add the rind and simmer for about 30 minutes, until the rind is tender and translucent.
- Remove from heat. Cool completely (about 1 hour), stirring occasionally.
- Using a slotted spoon, transfer rind to jars; cover with pickling liquid. Apply lids. Gently pack the hot rind into the jars, leaving ¼ inch of space below the lip. Pour enough liquid into the jars to cover the rind.
- Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
- Process in boiling water bath for 10 minutes.
- Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack and let them cool. When they've cooled down, store them in the refrigerator for up to two weeks. Chill 24 hours before serving.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Do not skip the overnight brine. It is what separates crisp, firm pickles from mushy ones. It draws out excess moisture and seasons the rind from the inside.
- Use a stainless steel or enamel pot, not aluminum. Vinegar reacts with aluminum and can give your pickles an off taste.
- Make sure your jars are clean. You do not need to sterilize them before filling if you are water-bath canning, but they should be freshly washed and hot.
- Do not rush the cooling step. Letting the rind cool in the brine before jarring helps the flavor develop more deeply.
- You can adjust the sweetness. If you prefer a less sweet pickle, reduce the sugar by ¼ cup. Do not go lower than that or the brine balance will be off.
- If you want more spice, add a pinch of red pepper flakes or a whole dried chili to each jar before pouring in the brine.
Nutrition
FAQ'S
These pickles are a great way to add some new flavor to your summer dishes. They make a delicious addition to salads, sandwiches, and tacos. They can also be served as sides for barbeque or fried fish.
Pickled watermelon rinds have a slightly sweet and tart flavor, balanced by the pickling spices. They are crunchy and refreshing, perfect for a summer snack or side dish.
Yes! Watermelon rinds contain several important vitamins and minerals, including Vitamin A, Vitamin C and potassium. The pickling process preserves these nutrients, so you can enjoy the health benefits of this summer fruit all year round.
Yes, you can freeze watermelon rinds if you want to pickle them later. Just cut the rind into cubes or slices and place in a single layer on a baking sheet in the freezer. Once frozen, transfer the pieces to an airtight container or bag and store in the freezer for up to six months. When ready to use, thaw and follow your pickling recipe.
When stored in an airtight container or jar in the refrigerator, watermelon rind pickles can last up to three weeks. Be sure to check for spoilage before eating. If there is any mold or discoloration, discard the pickles and start again.
No, you do not need to cook the watermelon rinds before pickling. Just clean them thoroughly and cut into cubes or slices as desired. The pickles will be cooked during the pickling process.
I've never thought to pickle watermelon rinds! Such a fantastic idea for summer entertaining!
I eat a lot of watermelon in the summer, so I can't wait to try this.
Wow. I had no idea you could do this! We always used to feed them to the goats back home. I have to try this.
I always felt bad tossing the rinds, so I finally gave this a shot. They’re surprisingly crunchy and have that perfect sweet-and-sour tang. It’s such a clever way to use the whole fruit. Definitely a fun summer snack!
I hate wasting food, so I finally tried pickling the rinds this summer. They’re surprisingly crunchy and have a really unique sweet-and-sour taste. Such a cool way to use the whole watermelon!
I grew up eating these but haven't had them in forever. Tastes just as good as I remembered. We love them on salads and in martinis. /
Hi! I can't wait to try this! I do have a question--is this for pints, quarts? And how many of each? I know the processing time is different for pints and quarts. I apologize if I missed this somewhere. Thank you!
Hi It should make about 4 pint jars. Hope that helps!!
They are really good, my mom and grandma has been doing this since before I was born and I still do this today. I uses Ginger, corrinda seeds, bay leaves, mixed peppercorn, pepper flakes, pickling seasons, allspice, cloves, mustard seeds, white vinegar and whole cinnamon sticks. A perfect treat that goes with every meal. Straight Southern.
Hi Maurica-which state is your family from? I love to hear about recipes passed down from generations. Your grandmother's recipe sounds delightful! Thank you for telling me about your family and the recipe! XX
Hi -- I just made this recipe -- thank you! I'm wondering: how long should they be in the unsealed jars before eating? I know with pickling there is often a one week or two month timeline for optimal taste. What's the wait time for the watermelon rinds in this recipe? Many thanks!
Hello! I'm very excited to try this recipe but I'm not sure it's clear what you mean by "pickling spice." Could you clarify this? Is it necessary? Furthermore, could apple cider vinegar be used in the place of white vinegar? Thanks!
Hi Cassie-sure, you could use apple cider vinegar (I've never used it for this, and it may turn the rinds a little darker, but it's fine to use it). The pickling spice is sold in the spice section (not sure if they have where you live)and it gives a complexity to the flavor of the pickling...it consists of: mustard seed, allspice, coriander seeds, cloves, ginger, red pepper flakes, a bay leaf and (it could be a combo of some of these spices if you don't have it all and if you don't have it, it will be fine even with just the cinnamon sticks, black peppercorn if you have on hand... just to give a bit of flavor. You could even make it without any of these spices, and it will still be delightful).
My kids love anything pickled. Can't wait to make these for them!
What a great recipe! I will have to give this a try!
Growing up in the south I heard of this, but never tried it before. However, you make it sound really delicious. Thank you, I am going to try this soon.
Hi Jacquelyn...hope you try and it and enjoy it as much as we do!! Thank you!
This sounds so interesting! I would love to try this recipe!
I am loving all you ideas for using the rinds. They all sounds so good!