Watermelon Rind Pickles

Don’t you dare throw away those watermelon rinds! That thick white part between the juicy pink flesh and the green outer skin is a secret culinary treasure waiting to be transformed. These sweet-tangy pickled watermelon rinds are the ultimate zero-waste kitchen hack that turns what most people toss into something absolutely craveable.

The magic happens when those crunchy rinds soak up a vanilla-infused brine with the perfect balance of sweetness and acidity. Unlike traditional cucumber pickles, watermelon rind pickles have a uniquely satisfying texture – they’re firm yet tender with a subtle hint of melon flavor that pairs beautifully with charcuterie boards, sandwiches, or straight from the jar as a snack. Trust me, once you try these, you’ll never look at watermelon the same way again!

Ingredients

• 1 medium watermelon (about 5 pounds)
• 1 cup apple cider vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups water
• 2 tablespoons sea salt
• 1 cup granulated sugar
• 1 tablespoon pickling spice, homemade or store-bought
• 1/2 teaspoon whole allspice berries
• 1/2 teaspoon peppercorns

Special Equipment:

• 2 to 4 pint jars with lids

Steps

1. Wash and dry the jars: Thoroughly wash 2 wide-mouth pint jars and their lids in hot, soapy water. Make sure to clean all surfaces, paying special attention to the threads on the jars and lids where bacteria can hide. Rinse completely and set aside to air dry. Clean jars are essential for proper food preservation and preventing contamination.
2. Cut the watermelon and prepare the rind: Place the watermelon on a stable cutting surface and cut in half lengthwise, then cut in half crosswise to create quarters. Slice each quarter into 1/2-inch-wide strips. Using a sharp knife, cut away most of the pink watermelon flesh from the rind, leaving just a thin 1/4-inch layer of pink for color and flavor. The pink flesh can be eaten fresh or saved for smoothies, salads, or other recipes.
3. Peel the watermelon rind: Using a vegetable peeler, carefully remove the hard green exterior portion of the watermelon rind. Work slowly to ensure you’re only removing the green part while keeping the white rind intact with that thin pink layer on one side. A Y-shaped peeler often works best for this task. If you accidentally remove too much white rind, don’t worry – the piece is still usable as long as it’s at least 1/4-inch thick.
4. Pack rind in the jars: Firmly but gently pack the prepared watermelon rinds into the clean jars, leaving about 1/2-inch of headspace at the top. Avoid packing too tightly as the brine needs to circulate around all surfaces. If the pieces are too large to fit through the jar opening, cut them into smaller, more manageable pieces.
5. Make the brine: In a large saucepan over medium-high heat, combine the apple cider vinegar, water, vanilla extract, sea salt, granulated sugar, pickling spice, allspice berries, and peppercorns. Bring the mixture to a full boil, stirring frequently to prevent the sugar from burning on the bottom of the pan. Continue stirring until the sugar completely dissolves, about 3 minutes. The brine should be clear with no sugar granules visible when properly dissolved.
6. Pour the brine over the rinds: If you have a canning funnel, use it to prevent spills and burns. Carefully pour or ladle the hot brine into each jar, filling until the watermelon rinds are completely covered, while still maintaining that 1/2-inch headspace at the top. Tap the jars gently against the counter to release any trapped air bubbles. If needed, add more brine to ensure all rinds are submerged.
7. Cool and refrigerate for 24 hours: Securely screw on the lids, then allow the jars to cool to room temperature on a towel-lined counter (about 1 hour). The jars will be hot, so handle with care. Once cooled, transfer to the refrigerator. Allow the rinds to pickle for at least 24 hours before eating to let the flavors develop properly. The longer they sit, the more flavorful they’ll become.
8. Enjoy: These pickled watermelon rinds can be stored in any glass container with a tight-fitting lid since they’re refrigerator pickles rather than shelf-stable canned goods. They make excellent accompaniments to cheese boards, sandwiches, salads, or as a unique side to grilled meats.

Storage: Keep these pickled watermelon rinds refrigerated. They’ll last for 1 month unopened, or 2 to 3 weeks after opening the jar. If you notice any off smells, changes in color, or mold, discard immediately.

Smart Swaps

• Honey instead of granulated sugar (use 3/4 cup honey for every 1 cup sugar) – adds a more complex sweetness
• Rice vinegar instead of apple cider vinegar for a milder, less tangy flavor
• Star anise (1-2 whole pieces) instead of vanilla extract for a different aromatic profile
• Pink peppercorns instead of black peppercorns for a milder, fruitier spice note

Make It Diabetes-Friendly

• Replace the 1 cup sugar with 1/2 cup monk fruit sweetener plus 1/4 cup erythritol to reduce carbs by approximately 95% (from 200g to about 10g total)
• Use 1/4 cup apple cider vinegar mixed with 3/4 cup white vinegar to reduce natural sugars while maintaining acidity
• Add 1 teaspoon lemon zest to enhance flavor without adding carbs
• Portion into 2-tablespoon servings (approximately 0.5g carbs per serving) and pair with protein-rich foods to minimize blood sugar impact

Pro Tips

• For crunchier pickles, soak the prepared rinds in ice water for 1 hour before pickling
• If you prefer softer pickles, simmer the rinds in the brine for 3-5 minutes before jarring
• The tiny bit of pink flesh adds color, but too much can make your pickles mushy – aim for just that 1/4-inch line
• These pickles reach peak flavor after 3-5 days in the refrigerator, so try to resist opening them too early!