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Jar of green pickled watermelon rind next to half a watermelon on a wood table.
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5 from 8 votes

Our Family’s Pickled Watermelon Rind (Skin on)

Warm cinnamon and whole cloves transform extra rinds into a sweet-and-tangy summer pickle over a slow multi-day steep.
Prep Time30 minutes
Cook Time30 minutes
Resting Time2 days 2 hours
Total Time1 hour
Course: Condiment, Side Dish, Snack
Cuisine: American, Scandinavian
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 20
Calories: 205kcal
Author: Candice Walker

Ingredients

  • 1 watermelon rind only, peeled and cut into desired lengths*
  • 6 cups water or more
  • 3 tablespoons salt or more
  • 3.5 cups sugar
  • 1 cups vinegar
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
US Customary - Metric

Instructions

  • Submerge the prepped rind in the salted water and let sit overnight at room temperature. Use 1 tablespoons of salt for every 2 cups of water, making sure the rind is completely submerged. I usually use about 6 cups of water and 3 tablespoons of salt, but it depends on the size of your watermelon.
    Container of watermelon rinds soaking in a clear brine. The rind strips are white with pale pink edges and dark green skin, viewed from above in a square plastic container under warm sunlight.
  • The next day, bring the rind and salt water to a boil. Simmer for 10–15 minutes until the rind can be easily pierced with a fork. Drain well.
    Overhead view of a saucepan filled with watermelon rind pieces soaking in clear brine on an induction cooktop. The rind strips are white with light pink flesh and dark green skin, floating in the liquid as part of the pickling process.
  • In a saucepan, bring the sugar, vinegar, cloves, and cinnamon to a boil, stirring until the sugar dissolves. Pour the hot syrup over the drained rind. Cover and let stand overnight. To make sure it's submerged, you can cover it with a sterilized weight.
    Small saucepan on a stovetop containing amber-colored pickling liquid being stirred with a spoon. Light-colored swirls move through the liquid as ingredients dissolve, viewed from above.
  • Drain the liquid back into your saucepan, reserving the rind. Bring the syrup to a boil again, then pour back over the rind. Cover and let stand overnight once more.
    Overhead view of pickled watermelon rinds submerged in amber-colored brine inside a plastic container. A glass jar is placed on top to weigh the rind pieces down and keep them fully submerged during pickling.
  • On the third day, pour both the rind and syrup into the pot together. Bring to a full boil.
  • Transfer the hot rind and syrup into sterilized canning jars (leaving ½-inch headspace). Cool and store in the fridge. Or, seal and process in a hot water bath for 10 minutes.**
    Glass jar filled with pickled watermelon rind pieces in dark amber brine, resting on a white surface. The rind strips appear translucent olive green with a few pink edges visible through the glass.

Notes

* I use a 8-12 lb. watermelon.
** I almost never can/preserve these, but you can process them in a water bath on a rack after they're jarred for 10 minutes. Cool overnight on towels to room temperature.
Easily cut in half, which I do often. If cutting in half, don't quite cut the sugar/vinegar/spice mixture in half.

Nutrition

Calories: 205kcal | Carbohydrates: 52g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1053mg | Potassium: 254mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1280IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg
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