Watermelon Rind Pickles
Don’t toss those rinds—transform them into tangy, sweet watermelon rind pickles! This old-school recipe is a fun and sustainable way to use every part of your summer melon.
Watermelon Rind Pickles
Prep time: 10 hrs
Cook time: 25 min
Servings: 5
Ingredients:
2 lbs watermelon rind
1 cup apple cider vinegar
1 cup water
¾ cup sugar
¼ cup ginger, chopped
4 tsp kosher salt
1 tsp red pepper flake
1 tsp allspice berries
1 star anise pod
Love canning and want more recipe inspiration?
Pick up our Canning Cookbook:
Directions:
Remove and discard the exterior green portion of the watermelon rind with a sharp peeler. Cut into 1-inch cubes.
Add spices, salt, ginger, sugar, water, and apple cider vinegar to the saucepan and place it over medium-high heat. Boil for 1 minute. Add watermelon and return to a boil. Turn off the heat. Remove the pan from the heat and allow it to cool for 30 minutes.
Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave it at room temperature for another 1 1/2 hours.
Refrigerate overnight and consume within a month. These pickles must be refrigerated.
Nutrition:
Calories 212, Protein 1g, Carbohydrate 55g, Fat 0g, Sugar 48g
Want to make your canning journey even easier?
Pick up our Canning Kit:
Cooking Tips:
Peel the green skin and cut the white rind into uniform pieces for even pickling.
Simmer in a sweet brine with spices like cinnamon, cloves, and ginger.
Let them sit for a few days to fully develop that classic flavor.
Serving Suggestions:
Serve chilled as a crunchy snack or palate cleanser.
Pair with BBQ, sandwiches, or cheese boards for a surprising twist.
Gift a jar to a curious foodie—they’ll be hooked!
A little tang, a little sweet, and a whole lot of nostalgia! Let me know if these remind you of Grandma’s kitchen—or if you’re trying them for the first time!
