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    Watermelon Rind Pickles

    I'm sure you've heard the phrases:

     "Never let anything go to waste"

    ~ and ~

     "Reduce - Reuse - Recycle"

    Keeping these concepts in mind, let's make some tasty Watermelon Rind Pickles. 

    Don't let that perfectly usable watermelon rind go to waste. Recycle it into fancy old-fashioned pickles. Some people might not know that the rind of a watermelon doesn't belong in the compost belongs in your belly! 

    But first you need to separate the tender rind from the hard outer green skin and the pink edible inner flesh.  

    The rind is the white portion in the middle.

     Cut the rind into 1 inch chunks. Soak the chunks overnight in a brine made by mixing the salt and water together.The next day, drain the watermelon rind chunks, put them into a large pot, and cover with fresh water. 

    Bring to a boil, then lower the heat to a simmer, and continue simmering until the rind is tender.

    Drain again.

    While rind is simmering, make the syrup in a saucepan large enough to hold the chunks. Simmer syrup mixture for 5 minutes, then add the rinds to the syrup and cook until the rinds become translucent.


    Then pack the rind mixture into hot, sterilized pint jars and fill with syrup, hopefully pausing long enough to enjoy the heady aromas of spiced syrup & watermelon mingling together.

    Cover with a tight-fitting lid and store in the refrigerator for up to 3 months, unless you want to seal them for longer storage, and in that case you can find detailed instructions here: Watermelon Rind Pickles.

    There's something so retro about Watermelon Rind Pickles, yet they are very much back in vogue. The sweet & spicy quality of the rinds make them a wonderful pairing with savory cured meats, and they're a lovely addition to any relish platter, looking a little like shimmering jewels.

    I love knowing I have a few jars of these in the pantry for when company drops by. People are always taken by surprise that something as simple as a watermelon rind can be transformed into such a deliciously complex little morsel.

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    Reader Comments (4)

    I will be making these! Daughter is getting married end-of-summer. Wedding feast will include a pig roast--I'll be canning pickles to go with. Any suggestions of best pickles with pig??

    July 1, 2011 | Unregistered Commentermonica kass rogers

    Thank you Monica!

    A pig roast? What a super idea. Where were you when I was getting married? ;)

    Well I love all pickles: Sweet, Bread & Butter, Dill, Sour (fermented), tiny Cornichon.
    Wouldn't it be fun to do an assortment?
    I blogged on my site about making 7 pickle recipes in 7 days. I don't think I can link you to it through this reply box but I'm sure you'll find it if you scroll up to the KEYWORD SEARCH box in the left-hand column and type in "7 pickles".

    I think if the pig is even a tad bit salty (and I mean that in a good way) you will want to do something on the sweet side. These Watermelon Rind Pickles are just the ticket!!!

    Btw, I checked out your website "Lost Recipes Found" -- love it.
    Plus I am now following you on Twitter!


    July 1, 2011 | Registered CommenterBrook Hurst Stephens

    What do you put in for the syrup? It looks delicious!

    July 3, 2011 | Unregistered CommenterAmanda

    Hi Amanda ~

    The ingredients for the syrup are listed in the printable recipe....just click on the words: "Watermelon Rind Pickles".

    I think it might be the brown sugar that gives it that gorgeous amber color!

    Thanks for asking :)


    July 5, 2011 | Registered CommenterBrook Hurst Stephens
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