Pickled Watermelon Rinds: A Sweet, Tangy Way to Reduce Food Waste
Watermelon is by far one of my favorite summer fruits. I am always so eager to get the first one as soon as they become available in the grocery store. When you slice into a juicy watermelon, chances are you enjoy every bite of the sweet pink fruit before tossing the rind into the trash. However, keep that rind- because it can become one of the most delicious homemade treats in your pantry! That’s exactly what happens when you make pickled watermelon rinds.
This old-fashioned recipe takes something that usually gets mindlessly tossed in the trash into crisp, sweet, tangy pickles packed with warm cinnamon flavor. Better yet, you can customize every jar with your favorite spice, whether you enjoy a little heat from jalapeños, a gentle kick from crushed red pepper, or the warm aroma of whole cloves.
Not only is this recipe super fun to make, but it is also a great way to reduce food waste. Instead of throwing away a fourth of the fruit, you’ll preserve it into something completely different that your family can enjoy all year.
If you’ve never tried pickled watermelon rind before, you’re in for an exciting surprise.
What Are Pickled Watermelon Rinds?
Pickled watermelon rinds are exactly what they sound like—the white portion of the watermelon, located between the sweet flesh and the dark green outer skin, preserved in a sweet vinegar brine.
Once pickled, the rind becomes wonderfully crisp while absorbing the flavors of cinnamon, sugar, and vinegar. The result is a pickle that tastes sweet, tangy, and lightly spiced rather than sour like a traditional dill pickle.
Because the texture stays pleasantly crunchy, many people compare them to candied fruit with a slight vinegar bite.
Why You’ll Love Pickled Watermelon Rinds
There are plenty of reasons to give this recipe a try.
- Reduces food waste by using watermelon rinds.
- Creates a unique homemade pantry staple.
- Sweet, tangy, and crisp texture.
- Easy to customize with different spices.
- Perfect for gifting.
- Uses simple pantry ingredients.
- Makes 5 pint jars.
- Great project during watermelon season.
Even better, every jar develops even more flavor after sitting for a couple of weeks.
How Do Pickled Watermelon Rinds Taste?
If you’ve never tasted them before, you may wonder whether they actually taste like watermelon.
Surprisingly, they don’t.
Instead, the rind absorbs the sweet-and-sour pickling syrup, creating a flavor that’s similar to candied apples, spiced pears, or sweet bread-and-butter pickles. The cinnamon provides warmth without overpowering the fruit, while the vinegar balances the sweetness.
Meanwhile, the rind itself becomes crisp yet tender enough to bite easily.
If you decide to add jalapeños or crushed red pepper, you’ll notice a gentle heat that complements the sweetness rather than overwhelming it. On the other hand, adding cloves creates a deeper, holiday-inspired spice profile that tastes wonderful alongside roasted meats or charcuterie boards.
Overall, they’re sweet, tangly, crunchy, and incredibly addictive.
Origin of Pickled Watermelon Rinds
Pickled watermelon rinds have deep roots in American home cooking.
Long before refrigerators and freezers became common household appliances, families looked for practical ways to preserve seasonal produce. During the summer months, watermelons were plentiful throughout the Southern United States, and resourceful cooks found ways to use every edible portion.
Rather than throwing away the thick white rind, they peeled away the tough green exterior and preserved the remaining portion using vinegar, sugar, and spices.
As a result, pickled watermelon rind became especially popular throughout the South during the late 1800s and early 1900s. Recipes appeared in community cookbooks, church collections, and family recipe boxes, often passed down through generations.
Today, this recipe continues that tradition while supporting a more modern goal—reducing food waste.
Why This Recipe Helps Reduce Food Waste
Every watermelon contains a surprisingly large amount of edible rind.
Unfortunately, most of it ends up in the garbage.
Instead of throwing it away, this recipe transforms something often overlooked into a flavorful homemade preserve. Therefore, you’re getting much more value from every watermelon you purchase.
Reducing kitchen waste doesn’t have to be complicated. In fact, recipes like this prove that many discarded ingredients simply need a little creativity.
Additionally, homemade preserves reduce the need for store-bought specialty foods and of course gives you complete control over the ingredients.
Ingredients You’ll Need
This recipe makes 5 pint jars.
For the Rinds
- Rind from 1 watermelon
- Remove all of the dark green outer skin.
- Cut the white rind into bite-sized cubes.
Overnight Soak
- Pickling salt
- Water
The overnight salt soak helps draw out excess moisture while keeping the finished pickles crisp.
Pickling Syrup
- 4 cups water
- 6 cups granulated sugar
- 4 cups white vinegar
- 5 cinnamon sticks
Optional Flavor Additions (Per Pint Jar)
Choose one:
- ¼ teaspoon crushed red pepper
- 1 sliced jalapeño
- 3 whole cloves
Each option creates a completely different flavor profile while still allowing the sweet cinnamon syrup to shine.
Equipment You’ll Need
Before you begin, gather:
- Large stockpot
- Large bowl
- Sharp knife
- Vegetable peeler
- Cutting board
- Water bath canner
- Jar lifter
- Canning funnel
- Bubble remover
- Five pint canning jars with lids and bands
Having everything ready makes the canning process much smoother.
How to Prepare the Watermelon Rinds
Remove the dark green outer skin using a vegetable peeler or sharp knife. You only want the firm white section.
Afterward, cut the rind into evenly sized cubes.
Uniform pieces cook more evenly and fit nicely into the jars.
Soak the Rinds Overnight
Place the prepared rind cubes into a large bowl.
Cover them with water and add pickling salt.
Allow the rinds to soak overnight.
The following day, drain the rinds completely.
Then rinse them thoroughly several times under cold water to remove every bit of excess salt.
This step is important because it prevents the finished pickles from becoming overly salty.
Make the Pickling Syrup
In a large stockpot, combine:
- 4 cups water
- 6 cups sugar
- 4 cups white vinegar
- 5 cinnamon sticks
Bring the mixture to a gentle boil while stirring until the sugar completely dissolves.
Once boiling, add the rinsed watermelon rinds.
Cook until the rind becomes slightly translucent and just tender while still maintaining a pleasant crunch.
Fill the Jars
Prepare five clean pint jars.
If you’re adding additional spices, place one of the following into each jar:
- ¼ teaspoon crushed red pepper
- 1 sliced jalapeño
- 3 whole cloves
Next, divide the cooked watermelon rinds evenly among the jars.
Pour the hot syrup over the rinds, leaving ½ inch of headspace.
Remove any trapped air bubbles.
Wipe the rims clean before placing the lids and bands onto each jar until fingertip tight.
Water Bath Can the Jars
Place the filled jars into a boiling water bath canner.
Process for 10 minutes or according to your local elevation recommendations.
Once the processing time is complete, carefully remove the jars.
Allow them to cool undisturbed for 12 to 24 hours.
Afterward, check each lid to confirm it has sealed properly.
Store sealed jars in a cool, dark pantry.
Flavor Variations
One of the best parts of this recipe is customization!
Jalapeño
A sliced jalapeño gives each jar a gentle heat with fresh pepper flavor.
The sweetness balances the spice beautifully.
Crushed Red Pepper
This creates a slightly sharper heat throughout the syrup.
It’s perfect if you love sweet-and-spicy combinations.
Whole Cloves
Three cloves create a deeper, richer spice profile that feels especially cozy during the holidays.
Serving Ideas
- Alongside barbecue
- With smoked ham
- On charcuterie boards
- Next to roasted pork
- Chopped into chicken salad
- With sharp cheddar cheese
- Alongside grilled chicken
- As part of holiday meals
- With sandwiches
- Straight from the jar
Their sweet-and-tangy flavor complements both savory dishes and rich meats.
Storage Tips
Properly sealed jars can be stored in a cool, dark pantry for up to one year.
Once opened, refrigerate the jar and enjoy within several weeks.
Interestingly, the flavor continues developing after canning. Although they’re delicious right away, waiting two to three weeks allows the syrup and spices to fully penetrate the rind.
Tips for Best Results
- Remove every bit of the green outer skin.
- Leave only the white rind attached.
- Cut pieces evenly.
- Rinse thoroughly after the overnight soak.
- Use pickling salt rather than table salt.
- Keep jars hot before filling.
- Remove air bubbles before sealing.
- Allow the jars to cool undisturbed.
- Give the pickles time to mature before opening.
These simple steps help produce crisp, flavorful pickles every time.
Frequently Asked Questions
Can you eat watermelon rind?
Yes. Once the tough green outer skin is removed, the white rind is completely edible and becomes wonderfully crisp when pickled.
Why do you soak the rinds overnight?
The salt soak helps improve texture while drawing out excess moisture, resulting in crisp finished pickles.
Do pickled watermelon rinds taste like watermelon?
Not really. They absorb the sweet cinnamon vinegar syrup instead, creating a flavor that’s sweet, tangy, and warmly spiced.
Can I make them spicy?
Absolutely. Add sliced jalapeños or crushed red pepper to each jar for a pleasant kick.
What do cloves add?
Whole cloves provide a richer, warmer spice flavor that complements the cinnamon beautifully.
How long should I wait before opening a jar?
For the best flavor, wait at least two to three weeks after canning. This gives the syrup plenty of time to fully season the rinds.
How long do canned pickled watermelon rinds last?
Properly processed and sealed jars generally keep for up to one year in a cool, dark pantry. Refrigerate after opening.
Can I freeze watermelon rinds instead?
Yes, you can freeze prepared rind pieces before pickling. Thaw them before beginning the recipe.
Get Ready to Make a Fun Water bath Canning Treat!
Pickled watermelon rinds are proof that delicious recipes don’t have to start with expensive ingredients. Instead, they begin with something we generally mindlessly throw away every summer.
By turning watermelon rind into sweet, tangy pickles, you’ll preserve a classic recipe that has been passed down for generations while reducing food waste at the same time. Furthermore, the simple ingredients and customizable spice options make every batch taste a little different.
Whether you prefer the warmth of cloves, the gentle heat of jalapeños, or a touch of crushed red pepper, these homemade pickles offer a wonderful balance of sweetness, acidity, and crunch. After one taste, you may find yourself saving every watermelon rind instead of tossing it in the compost or trash.
If you’re looking for a traditional canning recipe with plenty of old-fashioned charm, pickled watermelon rinds is a fun place to start. They’re easy to make, fun to share, and a delicious reminder that some of the best recipes come from making the most of every ingredient.
See More Easy Canning Recipes
Diced Tomatoes
Homemade Dill Pickles
Pickled Green Cherry Tomatoes
Pickled Watermelon Rinds
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Equipment
Ingredients
Overnight soak
- 1 rind of large watermelon
- 1 cup Pickling salt
- 4 cups Cold water
Pickling
- 4 cups Water
- 6 cups Sugar
- 4 cups White vinegar
- 5 Cinnamon sticks
- 1/4 tsp Crushed red pepper
- 3 Cloves (per Jar)
- 1 Jalapeno (per jar)
Instructions
- Cut the watermelon rinds into small 1-2 inch chunks and remove all the green outer skin.
- Place the rinds in a large bowl, cover with water and add the picking salt.
- Cover and refrigerate for 8 hours.
- Drain the watermelon rinds in a colander and rinse the salt thoroughly.
- In a stockpot, combine 4 cups of water, sugar, vinegar, and cinnamon sticks.
- Bring to a simmer, stirring occasionally until the sugar has dissolved.
- Add the watermelon rinds to the stockpot and simmer for 30 minutes or until the rinds are translucent and tender.
- Fill the water bath and bring to a boil.
- Wash the jars, lids and rings in hot soapy water.
- If using crushed red pepper, cloves, or jalapeno, add it to the clean empty jars.
- Fill the jars with the rinds, packing within a half inch from the top of the jars.
- Pour the pickling liquid into the jars. Run a bubble popper through the jars to remove any trapped air. Add more pickling liquid if needed leaving 1/2 inch headspace from the top.
- Wipe the rims of the jars with a clean damp paper towel.
- Place the lids and rings on the jars and tighten fingertip tight.
- Using the jar lifter, place the jars into the boiling water bath, cover, and process for 10 minutes.
- Remove the jars to a towel lined cutting board and allow to rest for at least 12 hours before labeling, dating, and storing. If any jars do not seal, refrigerate and use first.
Nutrition
