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.
I was slicing up a big, juicy watermelon when my mum reminded me not to waste the rinds. She used to make sweet and spiced pickled watermelon rinds every summer, and suddenly I could almost taste them again. That day, I decided to bring the tradition back to life, and now every summer batch makes me feel like I’m back in her sunny kitchen, barefoot and happy.
Perfect Summer Recipe
Pickled watermelon rinds are crisp, cool, and lightly spiced, making them the perfect accompaniment for hot days. They pair well with grilled shrimp, sausage balls, and cheese puffs, and are easy to pack for picnics. Making a batch feels like bottling up summer.
Making Watermelon Rinds Edible
With just a bit of peeling and slicing, you can transform tough rinds into a crunchy, tasty snack. The brine softens them while adding a punch of flavor. It’s a smart way to stretch your fruit and try something new.
Refreshing Pickle
These pickles are lightly sweet, tangy, and finished with a hint of spice, similar to Korean pickles radish and rainbow pickled daikon. Served cold, they wake up your taste buds and cool you down at the same time. They’re a fun twist on traditional pickles that surprises everyone.
How To Make Pickles Watermelon Rind Recipe
Pickled watermelon rind is a tangy-sweet treat that gives new life to fruit scraps. This easy recipe transforms the often-discarded rind into a crunchy, flavorful snack or side.
Kitchen Gadgets Needed:
- Saucepan: Used to simmer your brine and infuse it with warm, spiced flavor.
- Chopping Board: Â A sturdy surface for safely cutting the watermelon rind and spices.
- Sharp Knife: Essential for peeling and slicing the rind into just-right pieces.
Ingredients Needed:
- Watermelon Rind: Mild and crunchy, perfect for soaking up bold pickling flavors.
- Water: Forms the base of your pickling brine and helps everything blend.
- White Vinegar: Brings the tang and preserves the rind with its bright acidity.
- Sugar Substitute: Adds sweetness without the carbs. Feel free to use your preferred option.
- Kosher Salt: Improves flavor and helps with the pickling process.
- Cinnamon Stick: Lends warm, cozy notes to every bite.
- Whole Cloves: Add a touch of spice and aromatic depth.
- Mustard Seeds: Bring subtle heat and a classic pickled flavor.
- Black Peppercorns: Offer a mild spiciness that balances the sweet elements.
- Red Pepper (optional): Toss in for a little heat if you like a kick.
- Ginger: Adds a fresh, zesty warmth to the overall profile.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO CREATE THE BEST PICKLED WATERMELON
First Step: Prep Pickle Needs
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.
Second Step: Blanch Rind
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.
Third Step: Create 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.
Fourth Step: Simmer and Store
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.
TIPS AND TRICKS:
- 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.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Substitute For Watermelon
If you don’t have watermelon rind, try pickling cucumber peels or daikon radish for a similar texture. These substitutes still provide a nice crunch and absorb flavors well. Just make sure to adjust the sugar and spice to match their taste.
What To Serve With Pickled Watermelon Rind?
Serve watermelon rind pickles with low-carb burgers, breakfast sandwich, or alongside cheese platters. The sweet and spiced flavor cuts through rich dishes nicely. It also works great as a fun topping for tacos or salads.
Store your pickled watermelon rind in a clean jar in the fridge. Make sure the pieces are fully covered in liquid to keep them fresh. They can last up to 3 weeks when chilled properly.
Can I Freeze Sweet and Spiced Pickled Watermelon Rind?
It’s not recommended to freeze pickled rind because the texture can turn mushy after thawing. The crunch is what makes it special. Stick to refrigeration for best results.
More Tasty Ideas for You
Craving something different and delicious? These recipes are here to shake up your kitchen routine in the best way. Roll up some homemade sushi, whip up a smooth peanut butter cheesecake, or simmer a comforting pot of sauerkraut soup. Each one brings its own flavor and fun to the table. Give them a try and discover your next favorite dish.
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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.
- 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
-
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.
- 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.
Serving: 1ServingCalories: 70kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gSodium: 1758mgPotassium: 216mgFiber: 2gSugar: 10gVitamin A: 949IUVitamin C: 12mgCalcium: 40mgIron: 1mg
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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