Pickled Watermelon Rind Recipe
Oh guys, forget that cowboy candy—it’s time to switch things up and save those watermelon rinds!
Don’t toss them out, because you’re going to want to make this super easy pickled watermelon rind recipe. Imagine the crunchiness of pickles combined with the natural sweetness of watermelon—so good! Plus, this is a no waste watermelon recipe. We use the watermelon juice in our smoothies, or we make our other yummy recipes!
Before you dive into this deliciousness, make sure to check the notes at the bottom of the page.
You’ll need a few essentials: a canning jar, my special pickling ingredients, a fresh watermelon, and a little bit of time. Pickled watermelon rinds taste better the longer they sit, so don’t expect this recipe to be made and ready to eat in just one day. Trust the process—it’s worth the wait!
Pickled Watermelon Rind Recipe
Ingredients:
- 1 medium watermelon, reserve the rind and a little bit of the pink
- 1/4 cup of pickling salt (I use sea salt)
- 1 lemon or lime, reserve the juice
- 4 cups of granulated sugar
- 1 3/4 cups of apple cider vinegar (you can use distilled vinegar too)
- 1/4 cup of rice vinegar
- 2 cups of water
- 2 sprigs of dill
- 1 tablespoon of coriander seeds
- 1 tablespoon of black or pink peppercorns
- 2 garlic cloves, thienyl sliced
- Optional: 2 cinnamon sticks
Method:
- Make sure you’re working on a large enough surface. Once you’ve cut the watermelon into manageable pieces, remove the rind—leaving a bit of the pink flesh on. (See my photos for reference.) I like to cut the rind into pieces about 1 to 1½ inches in size. Place the pieces into a large container and set aside. Repeat until you have about 5 cups of rind.
- In a large pot, add the water, salt, lime or lemon juice, sugar, and both types of vinegar. Stir well and cook over medium-high heat. Add the dill, coriander seeds, black peppercorns, and garlic. Give it another good stir and bring the mixture to a boil. Toss in the watermelon rinds and cook for about 7 minutes. Then, remove the rinds from the liquid.
- Thoroughly clean your jar(s) with soapy water and rinse well. Place the jars in a large pot and fully submerge them in water. Bring the water to a boil and let the jars boil for about 10 minutes. Carefully remove the jars from the water and allow them to cool.
- Place the cooked watermelon rinds into the clean jar(s) and pour the hot pickling liquid over the top, making sure the rinds are fully covered. You can add more dill if desired, or even include a cinnamon stick for extra flavor. Once the jars are filled, place the lids on tightly. You should hear a “pop” sound, indicating that the jars are sealed. You are ready to place these inside your pantry, or share them with friends. We honestly didn’t have time to can the jars because ours didn’t last long! I hope you enjoy this tasty watermelon “no waste” recipe!
Notes:
- Always always taste your pickling liquid first to make sure you added enough salt and or sugar.
- You can add in cloves, or even all spice to the mix. Cinnamon sticks work really well with this recipe!
- I love adding fresh dill but you can experiment with many herbs.
- Pair this with your favorite sandwich or even make cucumber rollups by adding a slice of watermelon, and a slice of cucumber and pickle.
- Watermelon pickles are NOW a family favorite.
- Use the watermelon juice in smoothies or drink it on its own.
- You can freeze the watermelon juice inside ice cube trays and this makes for a great infused water.
