Pickled Watermelon Rind


Pickled Watermelon Rind

Pickled Watermelon Rind
50 Min

Waste not, want not fits this easy recipe for pickled watermelon rind. If you've never tried it, don't knock it! Its sweet and spicy flavor is a hit as a snack, appetizer or a relish for grilled fish or chicken.

What You'll Need

  • 9 cups water, divided
  • 4 cups (1-inch) chunks peeled watermelon rind (see Tips)
  • 1 cup white vinegar
  • 3 1/2 cups sugar
  • 3 cinnamon sticks
  • 1/2 teaspoon whole cloves

What to Do

  1. In a large pot, bring 8 cups water and the watermelon rind to a boil over high heat. Boil for 15 to 20 minutes, or until the rind is fork-tender; drain and return rind to the pot.
  2. Add the remaining 1 cup water, the vinegar, sugar, cinnamon sticks, and cloves; bring to a boil over high heat.
  3. Reduce heat to medium, and cook 35 to 40 minutes, or until liquid has thickened slightly, stirring frequently.
  4. Remove from heat and allow to cool. Transfer to an airtight container and chill overnight before serving.

Makes about 2 cups.


To prepare watermelon rind for this recipe, cut up a watermelon, separating the sweet pink meat from the white rind. Use a vegetable peeler to peel the green skin off the rind then cut the rind into 1-inch chunks.

This recipe is for watermelon rind, but there are so many ways to use sweet, pink watermelon flesh other than simply eating slices! You can puree it in the blender and:

  • Add it to plain yogurt with other favorite add-ins
  • Use it as the base for a rich-tasting yet light sauce for grilled fish or chicken
  • Add it to bottled vinaigrette to give salads extra "WOW"!
  • Jazz up a pitcher of lemonade or iced tea

Whatever puree you don't use right away can be frozen in small batches to keep giving you  reasons to say..."OOH IT'S SO GOOD!!"

For more watermelon recipes and tips, visit

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Little surgery and a bit to much cinnamon. I had cit the surgery down to 6 5 cups but still to much. Next time I'll know

I recently ran across a recipe on Mr Food for pickled watermelon rind pie. I really want to try it and knew I would have to go out a purchase the rind to make it. So, if I like the pie, now I know I can prepare the rinds myself. Great!

Exactly right, waste not, want not. My Grandmother was the pickler or preserver in our family and I sort of inherited the task. I never do quite as much as she did but she would still be proud. I have pickled rinds before and this looks like a great recipe to try out. Saving it for the first watermelon of the summer.

Sounds wonderful. Going to try making it tomorrow!

how long do these keep in the fridge? My mom used to can them but I don't can

It's a great treat for all year long. We get Watermelon all year long. Thanks

This is the best recipe my family loves this a regular for me to do for the summer

What a great summer recipe!

I wonder if you can use a sugar subsitute in place of the sugar. I use Splenda as a rule in everything -- can anyone answer this?

Yes, Vhindel, you can use Splenda in the place of sugar. I even bake with Splenda. Good question!


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