Picture of Watermelon Rind Pickles

Sweet and sour, crunchy, easy to make and finally uses up that mountain of watermelon rind you have been making this summer. Especially handy if you've just made this watermelon and beer sorbet... or are interesting in making this nice salad to accompany your summer BBQ's.

Watermelon Rind Pickles

Yield: Two 1 Litre Mason Jars

Time: 1 hour + 3 days

Cost: <$10


- a large knife

- bowl

- measuring cup

- cutting board

- vegetable peeler

* 2 large (1 litre) mason jars

* 1 large pot for sterilizing jars (>12 quart)

* 1 medium pot

* any canning equipment you have

* optional


- The rind from one large watermelon (approx 6 -8 cups, chopped)

- 4 cups sugar

- 2 1/2 cups white vinegar

- 2 tbsp salt

- 2 tbsp pickling spice mix

(or 4 cloves, 8 peppercorns, 1 cinnamon stick, 1/2 tsp allspice, 1/2 tsp ginger, 1/2 tsp garlic powder, 1 bay leaf)


Cut away rind from watermelon, keeping as much white as possible. If you have some pink attached to your rind that is okay, it looks pretty.

Peel off any of the dark green skin. Discard.

Chop rind into desired sizes and shapes.

Sterilize jars according to standard water bath canning procedures. You can read a very thorough How To here.

Pack the jars quite tightly with your rind. Bring your sugar, vinegar, salt and pickling spices to a full boil and carely pour over rind in jars.

Cover with lids and rings, keeping the rings slightly loose and process in boiling pot of water for atleast 5 minutes. You may have to process longer depending on your altitude. Handy chart here!

Gently lift jars from the hot water and allow to cool. You should hear the lid make a loud pop, signifying you have achieved a proper seal on your jar. Well done! If you miss the pop you will see if it is sealed if the lid has become concave. Let sit for atleast 3 days before eating.

** You can make these pickles straight in jars and skip the hot water bath, or even make them in a bowl and leave covered in the fridge for 3 days. Consume within the week.


very creative concept! totally dig it :)

TimM111 months ago

Very nice. I have heard of them but never tasted...I have no excuse now that I can make 'em. Thanks!

WOW! these look so awesome - I just bought a watermelon...can't wait to try this. I've never heard of these, but like cucumber pickles, the watermelon rind does have the same texture. Thank you for sharing

karalalala (author)  seleniebeanie671 year ago
Thanks! The hardest part of these is waiting for 3 days before you eat them, argggh. Patience is a virtue I suppose. Let me know how yours go, if you make them!

I made em- What an interesting tasty pickle, nom, nom! - Now I'm going to try that zucchini post I read up above :D

dana-dxb1 year ago
thanx ben voted
Bhawya1 year ago

I have some rinds, ll definitely try this pickle.. Thanks for sharing with us!

karalalala (author)  Bhawya1 year ago

Awesome, please let me know how it goes!

ms match1 year ago
A hint of pink is ok but the more flesh left results in a less crisp pickle even to the point of becoming mushy; I love crispy watermelon pickles!
karalalala (author)  ms match1 year ago

Ahhh that makes sense. Next time I'll be more fastidious

boocat1 year ago

My grandmother did this. She said in the old days, people had to use everything they could.

ms match1 year ago
Why didn't my reply show up??
maka1 year ago

I just finished making two quarts of watermelon rind pickles; one sweet, the other savory. But I do fermented (lactic acid) pickles instead of vinegar pickles. Glad to see this unusual pickle getting some attention! :)

(The other jar in the background of the picture is sauerkraut that's about halfway done with its month of fermentation time.)

2014.08.05 sauerkraut.png
karalalala (author)  maka1 year ago

Oh maka those are so beautiful! Man, my only regret is not making a sweet watermelon rind pickle, or at least a neutral flavour to make it more flexible for making salads with.. next time! How do you make your lactic acid pickles? Do you have an instructable on it?

I don't yet, but I should be getting the kosher garlic dill pickles and the watermelon rind pickles up on my food blog in the next week or so - migraines allowing. Blech. My sauerkraut recipe is there, already, though.
ms match1 year ago

sealing rings are NOT meant to be put on loose but fingertip tight! This according to the bible of canning, the Ball Blue book. Rings are to be removed after jars cool;, washed, dried and ready to be reused. Also, it is NOT ok to leave any pink flesh on the rind, all visible pink and green are to be removed. Be certain to process for correct amount of time.

karalalala (author)  ms match1 year ago

Hi Ms Match, thank you for your informative comment. Fingertip tight is what I would call slightly loose, I will clarify that in the instructions. Also I'm curious, why cant you leave any pink on it?

karalalala (author)  Listonic1 year ago
Yeah it's the only cookie cutter that survived the move without getting squished. If it were up to me it would be a jar full of stegosaurus pickles. Thanks for pinning it, thats so nice!

Ah what a great use for the rinds! and that skull & crossbones is the best lol

karalalala (author)  BerryCraftyFox1 year ago

Thanks! Oddly enough its the only cookie cutter I seem to have.. must remedy that soon.

Womanchief1 year ago
Got to try this soon! Sounds yummmmy!
karalalala (author)  Womanchief1 year ago

Let me know how it goes. Cute doggy!

jmwells1 year ago
This can be done with zucchini as well, leave the rind on. Nice variations, add redd pepper flakes, or switch to apple cider vinegar.
karalalala (author)  jmwells1 year ago
Yum! That sounds nice. Next time I will try apple cider vinegar, I can see how it would work nicely with the sweetness.