Watermelon Rind Pickles

Watermelon Rind Pickles upcycle the unused rind of ripe summer melon into deliciously sweet and tangy pickles.
Watermelon Rind Pickles

Watermelon Rind Pickles

By Sue Lau | Palatable Pastime

Watermelon Rind Pickles is my recipe of the day  for the  blogging  event Farmer’s  Market Week.  A  ton  of  food bloggers will  be doing  joint postings all  week long so be sure to stay tuned.

So far this week I have shared my recipes for Dill Vinegar  and Pickled Sport Peppers. But today  I  am  sharing  my recipe for watermelon rind  pickles or preserves.

Watermelon rind pickles taste almost exactly like sweet gherkins made from cucumbers. And are  an excellent  way to be frugal with your  food. It upcycles  the unused  portion of the watermelons  you  serve.

Watermelon Rind Pickles

farm market week

Here’s more Farmer’s Market Week Recipes

Breakfast Recipes

Starters and Sauce Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Watermelon Rind Pickles

It’s the perfect time of year for watermelon.  Using  this recipe you can make as little or  as much pickle as you  like by increasing  the  amounts of syrup and brine.

Farm Fresh Watermelons

Take  advantage of the  bounty of summer  to preserve some  watermelon today!

Watermelon Rind Pickles

Watermelon Rind Pickles

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Watermelon Rind Pickles

Watermelon Rind Pickles

Sue Lau
No ratings yet
Prep Time 30 minutes
Cook Time 35 minutes
Brine time 8 hours
Course Condiments, Pantry Staples
Cuisine American


  • Water bath canner
  • canning jars, unused lids and bands



  • 2 pounds watermelon rind

Overnight brine:

  • 6 cups water
  • 6 tablespoons pickling salt


  • 4 cups water
  • 1 tablespoon coarse salt
  • 3/4 cup granulated sugar
  • 1/2 cup cider vinegar
  • 3 thick slices of fresh ginger root
  • 2 finger length cinnamon sticks
  • 1 tablespoon allspice berries
  • 1 preserved lemon (sliced)


  • Use watermelon rind in which almost all the red fruit has been removed. A little bit left on there is fine, and in fact, adds a little blush color to the pickle.
  • I used a birds beak knife to pare off the dark green outer rind of a quarter melon (about 1-1/2 pounds).
  • To the trimmed down rind, you can cut it into chunks or little spears, whichever you prefer (and consider how they fit into your jars as well).
  • Mix up the brine, enough to cover the prepped rind and place that in a food safe container with something to weight down the rind. I used a plate that was a little smaller than my container.
  • Put this in the refrigerator overnight. The next day, drain then rinse and drain the rind, discarding the brine.
  • Combine syrup ingredients and bring to a boil, stirring until sugar dissolves, about five minutes.
  • Add the rind and continue to cook over low heat, stirring, until rind is tender and somewhat translucent, about thirty minutes.
  • Pack rind into sterile jars and cover with hot syrup, adding spices to jars if desired or discard for milder flavor. Discard any excess syrup.
  • Remove air bubbles and leave a half inch headspace.
  • Wipe rims. Cover jars with sterile lids and gently tighten bands.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water.
  • Process using USDA water bath canning methods for ten minutes processing time listed at altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
  • Otherwise simply refrigerate without canning. Refrigerate any jars that do not seal.


From the kitchen of palatablepastime.com
Keyword pickles
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Watermelon Rind Pickles

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5 responses

  1. I love this no-waste recipe! My grandmother used to talk about watermelon rind pickles, but I have never seen a recipe for them. Thanks for sharing!

  2. I made watermelon rind pickles years ago when my children were young and ate a lot of watermelon. As I recall, one of the items used was alum which made the pickles nice and crisp. I don’t know whatever happened to the recipe but after reading your recipe, I need to collect some watermelon rind using your recipe.

    • I refrigerated mine so they stay pretty firm. The water bath tends to over soften pickles since they cook in the bath. The alum is pretty much the same as “Pickle Crisp” which you can use in water bath, but otherwise I would skip that part.

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