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Watermelon Rind Pickles- A Summer Treat

Updated on August 2, 2014

When I think of my grandparents, certain things come to mind. Things that are unusual and a bit out of the ordinary especially when it comes to food. Watermelon Rind Pickles is one of those things that most people would think is a bit strange, but to my grandparents, they were a real summer treat. When they bought a watermelon, they used the WHOLE watermelon.  

Try this recipe for Watermelon Rind Pickles and share with your family and friends. You may just start your own unique tradition that is a bit out of the ordinary.

Note: The rinds can also be sterilized in canning jars for longer storage, if desired.

Serving Size

Serves: Varies


  • Brine:
  • 2 lbs. watermelon white rind only, cut into 1 inch pieces
  • 1 tbls. salt
  • Water to cover
  • Syrup:
  • 1 cup water
  • 1/2 cup vinegar
  • 1/4 cup fresh lemon juice
  • 2 cups sugar
  • 2 tsp. salt
  • 1 tsp. pickling spice
  • 4 cinnamon sticks
  • 1 tsp. whole cloves


  1. Make sure that rind is free of green outer peel and pink watermelon.
  2. In a large saucepan, add watermelon rind and salt.
  3. Cover with water and bring to a boil.
  4. Reduce heat and simmer for about 20 minutes.
  5. Drain water move rind to a large bowl.
  6. Using the same saucepan, add water, vinegar, lemon juice, sugar and salt.
  7. Tie spices in a cheesecloth bag and add to pan.
  8. Bring mixture to a boil, then simmer for about 15 minutes or until slightly thickened.
  9. Pack rinds into clean glass jars, cover with syrup and add a cinnamon stick to each (from the cheesecloth).
  10. Let cool, cover and refrigerate.
  11. Pickled rinds will keep in the refrigerator for about 2 weeks.


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    • Lorelei Cohen profile image

      Lorelei Cohen 

      4 years ago from Canada

      I would never have thought of making the white rind of the watermelon into pickles but it is indeed edible so I would think it would be very tasty and crispy pickled. I love these very unique recipes.


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