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+ servings

Pickled Watermelon Rinds

These crunchy, sweet & tangy pickled rinds are the perfect summer treat! Add them to a cheese plate or eat them right out of the jar.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 32 ounces


  • 5 cups watermelon rinds with pink flesh and green skin removed
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 tbsp fine sea salt
  • 1 tbsp homemade pickling spice

For the Pickling Spice

  • 1 cinnamon stick broken
  • 1 whole cloves
  • 1 dried bay leaf crushed
  • 2 tbsp mustard seeds
  • 2 tbsp peppercorns
  • 2 tsp whole allspice
  • 2 tsp ground ginger
  • 2 tsp coriander seeds


  • After removing pink flesh, and using a vegetable peeler to remove tough green skin, cube watermelon rinds.
  • Combine vinegar, water, sugar, sea salt, and pickling spice in a large saucepan. Bring to a boil.
  • Boil watermelon rinds for 2 minutes before reducing heat to a simmer and cooking uncovered for 10 minutes.
  • Set mixture aside for 1 hour to cool. Pour mixture and rinds (they should be translucent) into glass, airtight jars and store in refrigerator for up to 2 weeks.