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Pickled Watermelon Rind recipe

Best Pickled Watermelon Rind

A tangy, sweet-and-sour delicacy that transforms the often-discarded watermelon rind into a delicious and refreshing treat. This traditional Southern recipe reduces food waste by utilizing the entire watermelon.
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Course Side Dish, Snack
Cuisine South America
Servings 6

Nutrition

Calories: 100kcal

Ingredients
  

5-minute simple recipe

  • 4-5 cups watermelon rinds thinly sliced
  • 3/4 - 1 cup vinegar white vinegar or apple cider vinegar
  • 1/2 - 3/4 cup water

Japanese-Style Recipe

  • ¼-½ watermelon approximately 6 pounds
  • 4 tbsp rice vinegar unseasoned
  • 4 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted white sesame seeds optional
  • Ginger a few strips (optional)

Old fashioned Pickled Watermelon Rind

  • 1 cup white vinegar
  • ½ cup rice vinegar
  • 1 ½ cups water
  • ½ cup sugar
  • 3- inch piece of ginger broken
  • 2 cinnamon sticks broken
  • 1 tbsp pickling salt
  • 1 tsp black peppercorns
  • 1 tsp cloves
  • 3 cups watermelon rinds green skin removed and chopped into 2-inch pieces
  • 1 jalapeño pepper sliced (optional)

Instructions
 

5-minute simple recipe

  • Thinly slice the watermelon rinds and pack them into a large jar.
  • In a small pot, bring water to a simmer (do not boil). Pour the hot water over the sliced watermelon rinds in the jar.
  • Pour the vinegar over the watermelon rinds in the jar. Adjust the amount of vinegar based on your preference for tanginess.
  • Seal the jar tightly with a lid and shake gently to mix the ingredients. Place the jar in the refrigerator.
  • Let the pickled watermelon rinds marinate in the refrigerator for at least 6 hours or up to 3 days before serving. The longer they marinate, the more flavorful they will become.
  • Enjoy the pickled watermelon rinds chilled as a tangy snack or side dish.

Japanese-Style Recipe

  • Cut the watermelon into 1-inch slices and then into sticks. Remove the tough, dark green skin from the white part of the rind. Slice the white watermelon rind into uniform pieces.
  • In a jar, combine the rice vinegar, sugar, soy sauce, toasted sesame oil, and toasted white sesame seeds (if using). Add the optional ginger strips for additional flavor.
  • Place the watermelon rind pieces into the jar with the marinade. Seal the jar tightly and mix well to ensure the rind is coated evenly.
  • Refrigerate the sealed jar for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  • Enjoy the pickled watermelon rind as a refreshing and flavorful snack or as a complement to salads or grilled dishes.

Southern-Style recipe

  • Combine the white vinegar, rice vinegar, water, sugar, ginger, cinnamon, salt, peppercorns, and cloves in a large saucepan.
  • Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
  • Add the watermelon rinds and cook until softened.
  • Remove from heat and allow to cool for 30 minutes.
  • Divide the jalapeño slices (if using) and watermelon rinds between two 16-ounce glass jars with lids.
  • Cover and chill in the refrigerator for up to 2 weeks.
Keyword homemade condiment, homemade pickles, pickled watermelon rind, summer recipes, watermelon recipe
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