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Pickled watermelon rind in a glass jar
Quick and easy homemade pickled watermelon rind

Old-Fashioned Pickled Watermelon Rind

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
A textbook example of zero-waste cooking. The white rind of the watermelon is rich in pectin, keeping it crisp after cooking, much like quince. Prepared in a sweet, sour, and spiced brine, it makes an excellent accompaniment to fatty roasts or a unique addition to cheese boards.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 day 45 mins
🍽️ Servings 6 servings
🔥 Calories 50 kcal
🌍 Cuisine American (Southern) / Asian

Ingredients

Equipment Needed

  • Vegetable Peeler
  • Saucepan
  • Sterilized Mason Jar

Instructions

1 ✓

Use a peeler to remove the dark green outer skin. Cut the white rind into 1-inch cubes. Leaving a sliver of pink flesh makes them look pretty.

Tip: Use only the firm white part; discard any soft, spongy interior.
2 ✓

Boil the cubes in lightly salted water for 5-8 minutes until they start to turn translucent but are still al dente.

Tip: Pre-boiling softens the cell walls, allowing the brine to penetrate.
3 ✓

Drain the rind. Meanwhile, bring vinegar, water, sugar, salt, and spices to a boil.

Tip: The sugar amount might seem high, but it's needed to balance the vinegar and preserve the crunch.
4 ✓

Pack the rind into the jar and pour the hot syrup over it.

Tip: Warm spices like cinnamon and cloves give this summer fruit a cozy holiday vibe.
5 ✓

Seal, cool, and refrigerate for 24 hours.

Tip: Best served cold and crunchy.

Recipe FAQ

Won't it be tasteless?
The white part is neutral, which is exactly why it absorbs the cinnamon-clove brine so perfectly.
Should I boil the green skin too?
No, the outer green skin is tough and indigestible. Use only the white rind!

Ingredients

  • 1 lb Watermelon Rind (Green skin removed, some pink flesh is okay)
  • 1 cup Apple Cider Vinegar (or White Wine Vinegar)
  • 3/4 cup Water
  • 3/4 cup Sugar
  • 2 tsp Kosher Salt
  • 1 stick Cinnamon
  • 5 whole Cloves
  • 1 tsp Red Chili Flakes