Pickled Watermelon Rinds (Quick Pickled)
Nothing says summer like a big wedge of cool, refreshing watermelon. But wait—before you toss that rind in the compost bin, think again! Pickled watermelon rinds are an easy way to turn what was once garbage into a salty and sweet no-waste summer snack. These refreshing pickled watermelon rinds have the slight crunch that you’d expect from typical pickle spears.
This version of the old-fashioned Southern treat is made with simple ingredients and uses the refrigerator to do the pickling. The next time you’re enjoying a slice of the summery fruit, save the rinds and give this pickle a try.
Easy Pickled Watermelon Rinds
Pickling these watermelon rinds is a breeze; all it takes is a melon and a handful of ingredients that you probably already have in your pantry. Unlike typical pickled recipes, these watermelon rinds use a simple stovetop method instead of traditional canning and are stored in the refrigerator for 24 hours to reach pickled perfection.
Simply Recipes / Ciara Kehoe
Choose a Melon With a Thick Rind
When shopping for a watermelon, rarely do we think about the rind—the crunchy, white flesh in between the thin, green peel and the red flesh. These days many watermelons are cultivated with thinner rinds, but for pickling purposes, you want to choose a watermelon that has a thicker rind.
There are over 50 varieties of watermelon grown worldwide, which vary in size, shape, color, and sweetness and are typically divided into four categories: icebox, picnic, seedless, and yellow-orange fleshed.
According to the Department of Horticulture Science at N.C. State University, here are some varieties with thicker rinds that are perfect for pickling:
- Carolina Cross #183
- Cobbs Gem
- Florida Favorite
- Garrisonian
- Moon & Stars
- Navajo Sweet
- Stone Mountain
- Tendersweet Orange Flesh
- Weeks North Carolina Giant
Simply Recipes / Ciara Kehoe
Prepping the Rind for Pickling
Use a sturdy vegetable peeler to carefully remove the skin from the rind, then cut it into smaller slices and use a chef’s knife to carefully cut any remaining fruit away from the rind, leaving a small amount of pink flesh for color.
The watermelon rinds are sliced into spears for this recipe, but they will taste delicious when cut into any shape you prefer. Coins, crinkle cut coins, long sandwich slices, or spears—the choice is yours!
Simply Recipes / Ciara Kehoe
Customize Your Brine
This recipe uses a simple pickling blend of allspice, cinnamon and apple cider vinegar for a classic sweet and sour pickled taste. You can make your own pickling spice blend or use a store-bought mix.
Or adjust the seasonings for your own take. Here are some options for additions and substitutions.
- White vinegar—perfect for all pickling recipes
- Rice vinegar—adds a sweet and tart flavor
- Crystallized ginger—offers a sweet and spicy kick
- Cherries—provides an added level of sweetness
- Soy sauce—if you prefer an unami flavor
- Jalapeños—for a spicy version
- Whole cumin seeds gives a smokey essence
- Garlic is perfect for a more savory topping
- Red pepper flakes provides a bit of heat
Ways to Enjoy Pickled Watermelon Rinds
Pickled watermelon rinds make a great appetizer, side for a light lunch, or snack right out of the jar. You can also chop the rinds and add them to salads, sandwiches, or barbecue dishes to provide a sweet and salty contrast.
Simply Recipes / Ciara Kehoe
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