Sweet and Spiced Pickled Watermelon Rind

A glass jar filled with spiced watermelon rind pickles sits on a white surface, with a slice of watermelon and whole spices in the background.

Sweet and Spiced Pickled Watermelon Rind

Ever wondered what to do with the rind after enjoying a juicy slice of watermelon? This sweet and spiced pickled watermelon rind turns that often-wasted part of the watermelon into a tangy, crunchy, and flavorful snack. With just the right balance of sweetness, vinegar, and warm spices, it’s a surprising treat that adds zing to salads, cheese boards, or just straight from the jar.

Course Pantry, Side Dish, Side dishes

Cuisine American, International

Keyword boil, can, dissolve, flesh, jar, pickle, pickled watermelon, pickled watermelon rind, refrigerate, saucepan, seal, snack, spice, vinegar, watermelon, watermelon rind, watermelon rind pickles

Prep Time 5

Cook Time 15

Refrigerate 1

Servings Servings

Calories 70kcal

Author Zuzana Paar

Equipment

Ingredients

4 Cups Watermelon Rind skin removed and cut into 1-inch cubes
1½ Cups Water
1 Cup White Vinegar
¾ Cup Sugar Substitute
1 Tablespoon Kosher Salt
1 Piece Cinnamon Stick
3 Pieces Whole Cloves
1 teaspoon Mustard Seeds
1 teaspoon Black Peppercorns
½ teaspoon Crushed Red Pepper optional
1 inch Fresh Ginger thinly sliced

US Customary - Metric

Instructions

Start by peeling off the tough green outer skin from the watermelon rind. Once peeled, cut the white rind into 1-inch cubes for even pickling. Set the prepared pieces aside while you prepare the rest of the ingredients.
Bring water to a boil in a saucepan and add the rind cubes. Blanch them for 5 minutes to slightly soften their texture and remove any bitterness. Drain the rind and set it aside while you make the brine.
In the same pot, combine water, white vinegar, sugar substitute, kosher salt, cinnamon stick, whole cloves, mustard seeds, peppercorns, crushed red pepper (if using), and sliced ginger. Stir well to dissolve and bring the mixture to a boil. This spiced brine gives the pickles their tangy, aromatic flavor.
Add the blanched rind back into the hot brine and reduce the heat. Let it simmer for 10–15 minutes until the rind becomes slightly translucent. Transfer the mixture to a sterilized jar, let it cool to room temperature, seal, and refrigerate for at least 24 hours before enjoying.

Notes

Use only the white part of the rind. Peel off the green skin completely and scoop away the pink flesh to avoid mushy pickles. The white part holds its crunch best after pickling.
Cut the rind into even pieces. Uniform size helps them pickle evenly and makes for a better bite. Small rectangles or thin strips work best for jars.
Let the pickles sit for a day or two. The flavor gets stronger and more balanced as it soaks. They taste even better after 48 hours in the fridge.
Add spices like cinnamon or cloves for warmth. These spices bring out the sweet notes and give your pickles a cozy kick. Start small, you can always add more to the next batch.

Nutrition