Pickled Watermelon RindPickled Watermelon RindPickled Watermelon Rind

Now this recipe was totally out of the blue. My son Jake loves watermelon and I was in the middle of cutting one up and it hit me that this rind was going to end up in the composter. I figured that either the worms were going to get it or I was going to figure out if it was edible. Needless to say, here is the fabulous recipe for a “sweet like” pickle that has all the crunch with a new fun taste.

The funny thing is that my mom and dad remember them from their youth but I have not found many people here in the “city” that don’t think that eating a watermelon rind is weird. Be courageous and Enjoy!

Pickled Watermelon Rind

Pickled Watermelon Rind
5 from 1 vote
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 20


  • 3 quarts water
  • 3/4 cip salt
  • 1 quart white or cider vinegar
  • 8 cups sugar
  • 10-12 pc. 3-inch cinnamon sticks, broken into 1-inch pieces
  • 10 pc. whole cloves
  • 1/4 t. mustard seed


  • Peel green skin and cut off inner pink from watermelon rind; cut into 1-inch chunks and measure 4 quarts.
  • Put in a non-metal bowl and add the water and salt.
  • Add more water if necessary, to cover the rind chunks.
  • Cover and soak overnight in refrigerator.
  • Drain and cover with clear water; transfer to a large saucepan or Dutch oven.
  • Bring to a boil and continue to boil for 30 minutes; drain.
  • Pour vinegar into an 8-quart kettle; add sugar.
  • Tie spices in a cheesecloth bag and add to vinegar mixture. Bring mixture to a boil.
  • Remove from heat and let stand for 15 minutes.
  • Add the drained watermelon rind.
  • Boil gently until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes.
  • Remove spices 15 minutes before done.
  • Spoon into hot sterilized 1-pint jars, leaving about 1/2-inch head space, and seal. Process jars in boiling water bath for 10 minutes. Makes about 4 pints.
Keyword Pickled Watermelon Rind