I love finding creative ways to use every part of an ingredient, and pickled watermelon rinds are one of my favorite ways to minimize waste while making something incredibly delicious. This recipe transforms leftover watermelon rinds into a sweet, tangy, and slightly spicy treat that pairs perfectly with sandwiches, grilled meats, or even as a refreshing snack on its own.
Why You’ll Love Pickled Watermelon Rinds
Pickled watermelon rinds offer a wonderful contrast of flavors and textures. The natural crunch of the rinds is preserved while soaking up the aromatic brine of vinegar, sugar, and warm spices. A hint of cinnamon and cloves adds depth, while mustard seeds and peppercorns give each bite a delightful kick. You can adjust the level of heat by adding or omitting the red pepper flakes, making this recipe versatile and customizable to your taste.
If you’ve never tried pickled watermelon rinds before, you’re in for a treat! They have a refreshing yet bold flavor that enhances a variety of dishes. Plus, they’re easy to make and store well, meaning you can enjoy them for weeks after preparing them.
A Sustainable and Flavorful Choice
This recipe is a fantastic way to make the most of your summer watermelon. Instead of discarding the rinds, you turn them into a delicious, tangy condiment that reduces food waste while adding excitement to your meals. Whether you enjoy them on their own, as a topping, or alongside grilled dishes, pickled watermelon rinds bring a unique and unexpected burst of flavor to your table.
Ingredients for Pickled Watermelon Rinds
To make these tangy and flavorful pickled watermelon rinds, you’ll need a combination of simple ingredients that work together to create a delicious balance of sweet, sour, and spiced flavors.
- Watermelon Rinds – The star of the recipe! Use the firm, white part of the rind, peeled and cut into cubes or strips.
- Water – Helps create the brine that softens and infuses the rinds with flavor.
- White Vinegar & Apple Cider Vinegar – A mix of these two types of vinegar provides the perfect tangy base with a slightly fruity undertone.
- Granulated Sugar – Balances the acidity of the vinegar, giving the pickles a pleasant sweet-tart taste.
- Salt – Enhances the flavors and preserves the pickles.
- Whole Black Peppercorns – Adds a touch of warmth and mild spice.
- Whole Cloves – Infuses a subtle depth and aromatic sweetness.
- Cinnamon Sticks – Brings a warm, slightly woody flavor to complement the tanginess.
- Mustard Seeds – Gives a mild, nutty, and slightly spicy kick to the brine.
- Crushed Red Pepper Flakes (Optional) – If you like a bit of heat, this ingredient adds a spicy contrast to the sweetness.
How to Make Pickled Watermelon Rinds
Follow these simple steps to turn leftover watermelon rinds into a tangy, crunchy, and flavorful treat:
Step 1: Prepare the Watermelon Rinds
Peel off the tough outer green layer of the watermelon rind using a vegetable peeler or knife, leaving just the white part. Cut the rinds into 1-inch cubes or strips, depending on your preference.
Step 2: Make the Pickling Brine
In a large pot, combine the water, white vinegar, apple cider vinegar, sugar, salt, black peppercorns, cloves, cinnamon sticks, mustard seeds, and crushed red pepper flakes (if using). Stir well and bring the mixture to a boil over medium-high heat.
Step 3: Cook the Rinds
Add the prepared watermelon rinds to the boiling brine. Reduce the heat to low and let the rinds simmer for 10-15 minutes. They should soften slightly but still retain a bit of crunch.
Step 4: Cool the Mixture
Remove the pot from the heat and let the rinds cool in the brine until they reach room temperature. This allows the flavors to develop and absorb into the watermelon rinds.
Step 5: Transfer to Jars
Carefully pack the watermelon rinds into clean glass jars, ensuring they are fully submerged in the brine. Pour any remaining liquid over the rinds, leaving a little space at the top of the jars.
Step 6: Seal and Refrigerate
Secure the jars with lids and place them in the refrigerator. Allow the pickles to marinate for at least 24 hours before serving to fully develop the flavors.
Step 7: Enjoy!
Pickled watermelon rinds are ready to be enjoyed as a tangy snack, a topping for sandwiches, or a flavorful side to grilled dishes. The longer they sit, the more intense their flavor becomes!
How Long to Pickle Watermelon Rinds?
The pickling time for watermelon rinds depends on how strong you want the flavors to be. While they can be eaten after 24 hours, the longer they sit in the brine, the more intense and complex the flavors will become.
- Quick Pickle (24 Hours) – The rinds will have a mild tangy taste but will still retain a fresh, crisp texture.
- Medium Pickle (3-5 Days) – The flavors deepen, and the spices infuse more into the rinds. They become slightly softer but still hold their crunch.
- Fully Pickled (1-2 Weeks) – This is the best time frame for the full development of flavor. The rinds are perfectly balanced between sweet, tangy, and spiced, making them ideal for serving.
How to Store Pickled Watermelon Rinds
Proper storage ensures that your pickled watermelon rinds stay fresh and flavorful for as long as possible. Here’s how to store them:
- Refrigeration – Once packed in jars, pickled watermelon rinds should be stored in the refrigerator. They can last up to 3-4 weeks if kept in an airtight container. The longer they sit, the more their flavor develops.
- Canning for Long-Term Storage – If you want to preserve them for several months, you can use a water bath canning method. This process involves sealing the jars in a boiling water bath to make them shelf-stable. Properly canned pickles can last up to 6-12 months.
- Freezing – While not common for pickles, you can freeze pickled watermelon rinds in airtight containers. However, freezing may slightly alter their texture, making them softer.
Best Ways to Enjoy Pickled Watermelon Rinds
Pickled watermelon rinds are incredibly versatile and can be used in a variety of ways:
- As a Tangy Snack – Eat them straight from the jar for a refreshing, sweet-and-sour bite.
- Topping for Sandwiches & Burgers – Their crunchy texture and bold flavor add a delicious contrast to grilled meats or plant-based burgers.
- Paired with Cheese & Charcuterie Boards – The sweet and spiced flavors complement cheeses like cheddar, gouda, or feta.
- As a Side for BBQ & Grilled Meats – They work wonderfully with smoky, grilled dishes like chicken, turkey, or seafood.
- Mixed into Salads – Chop them up and toss them into summer salads for an extra burst of tanginess.
- Stirred into Relish or Chutney – Use them as a base for homemade relishes to serve with roasted dishes.
Tips for Perfect Pickled Watermelon Rinds
To ensure your pickled watermelon rinds turn out just right, follow these expert tips:
- Choose the Right Watermelon – Use firm rinds from a fresh watermelon. Softer rinds may not hold their shape after pickling.
- Peel Thoroughly – Remove all of the dark green outer skin to avoid bitterness.
- Balance the Flavors – Adjust the sweetness or spiciness by increasing or reducing the sugar and red pepper flakes.
- Sterilize Your Jars – If storing for an extended period, make sure your jars are properly sterilized to prevent spoilage.
- Experiment with Spices – Try adding star anise, ginger, or bay leaves for a unique twist.
Pickled Watermelon Rinds: A Sweet and Tangy Delight
- Total Time: 24 hours
- Yield: 2-3 jars 1x
Description
Pickled Watermelon Rinds are a delicious way to reduce food waste while creating a tangy, sweet, and slightly spiced treat. Made with simple ingredients like vinegar, sugar, and warm spices, these pickles are perfect as a snack, a sandwich topping, or a flavorful side dish. With a crisp texture and refreshing taste, they bring a unique twist to your meals!
Ingredients
- 4 cups watermelon rinds, peeled and cut into 1-inch cubes or strips
- 2 cups water
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 cup granulated sugar
- 2 tablespoons salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole cloves
- 2 cinnamon sticks
- 1 teaspoon mustard seeds
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- Clean glass jars with lids
Instructions
- Prepare the Watermelon Rinds: Remove the dark green outer skin from the watermelon rinds, leaving just the white portion. Cut them into 1-inch cubes or strips.
- Make the Pickling Brine: In a large pot, combine the water, white vinegar, apple cider vinegar, sugar, salt, black peppercorns, cloves, cinnamon sticks, mustard seeds, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat.
- Simmer the Rinds: Add the watermelon rinds to the boiling brine. Reduce the heat and let them simmer for 10-15 minutes, or until they become tender but still slightly crisp.
- Cool and Transfer: Remove the pot from heat and allow the mixture to cool to room temperature. Carefully transfer the rinds and brine into clean glass jars, ensuring the rinds are fully submerged.
- Refrigerate and Marinate: Seal the jars and store them in the refrigerator for at least 24 hours before serving to allow the flavors to develop.
- Enjoy! Serve your pickled watermelon rinds as a tangy snack, a topping for sandwiches, or a refreshing side dish.
Notes
- For extra crunch, use fresh, firm watermelon rinds and avoid overcooking them.
- Adjust the sweetness by adding more or less sugar to the brine.
- If you prefer a bolder spice profile, experiment with additional seasonings like bay leaves or star anise.
- Pickled watermelon rinds can be stored in the refrigerator for up to 3-4 weeks. If canned using a water bath method, they can last up to 1 year.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Frequently Asked Questions About Pickled Watermelon Rinds
1. What do pickled watermelon rinds taste like?
Pickled watermelon rinds have a unique balance of flavors. They are slightly sweet from the sugar, tangy from the vinegar, and aromatic from the warm spices like cinnamon and cloves. The texture remains crisp, making them a refreshing and slightly crunchy treat. If you add red pepper flakes, you’ll also get a hint of heat, adding an extra dimension to the flavor.
2. How long do pickled watermelon rinds last?
When stored properly in the refrigerator in an airtight jar, pickled watermelon rinds can last up to 3-4 weeks. If you process them using a water bath canning method, they can last 6-12 months in a cool, dark place. Always check for any signs of spoilage, like an off smell or cloudiness in the brine, before consuming.
3. Can I use the same brine for other fruits or vegetables?
Yes! The pickling brine in this recipe is versatile and can be used for other fruits and vegetables. Try it with cucumbers, green mangoes, carrots, or even sliced apples. Adjust the sugar and spice levels depending on the type of produce you’re pickling to achieve the best balance of flavors.
4. Are pickled watermelon rinds good for digestion?
Yes! Pickled foods, including pickled watermelon rinds, contain vinegar, which can aid digestion by promoting a healthy gut environment. They’re also a great low-calorie snack, making them a tasty and beneficial addition to a balanced diet. However, if you’re sensitive to acidic foods, it’s best to enjoy them in moderation.