Pickled Watermelon Rind

Have Made It

Created by The Culinary Institute of America as an industry Service to the Watermelon Board.

  • Yields

    2 quarts; 32 servings (2 tablespoons per serving)



  1. Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into 1-inch cubes.
  2. Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium 2-quart saucepan. Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat.
  3. Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool.
  4. Once cool, tighten the lid and refrigerate. Consume within a month. These pickles must be refrigerated.

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