Watermelon Rind Pickles Recipe

Last March, I proudly updated my list of previously hated foods to include the pickle — specifically the watermelon rind pickle. A far cry from their salty and sour counterparts, these pickle are cinnamon-y and sweet.

Enjoy them straight from the jar for a unique low-fat snack or pair this unusual condiment with barbecue or wild game. This traditional Southern favorite is sure to spark some interest at your next cookout.

It’s a great sustainable use for the rind (especially after making these Watermelon Jalapeno Margaritas!) and works the same for cantaloupe, pumpkin and winter squash.

Watermelon Rind Pickles Recipe

Recipe courtesy of Cindy Lynn


Day One Ingredients
2 lbs watermelon rind or approximately 6 cups
¼ c pickling salt*
1 quart water

1. Pare watermelon rind and remove the pink part. (A little left on is okay and adds to the color.) Cut the rind into 1-inch square pieces.

Slice watermelon into one inch wedges first.

2. Soak the rind overnight in brine made by dissolving ¼ cup of pickling salt and 1 quart water in a large stainless steel or glass container.

Stainless steel containers keep the pickles from turning dark.
Stainless steel containers keep the pickles from turning dark.

3. Cover with plastic wrap to keep the rind submerged and refrigerate overnight.

*Pickling salt contains no iodine or anti-caking agents, both of which will turn your pickles dark and make the syrup cloudy. A table salt that contains no iodine or a fine grain pure sea salt will work just as well.


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  1. I am looking forward to giving this a try at the end of the season.

    I did notice that one of your last paragraphs says “Alternatively you can check the next day by pressing in the center of the lid. If it does not pop in, your jar is sealed and needs to be refrigerated.” I believe you mean, that it is not sealed and needs to be refrigerated. Just a bit confusing for those not ‘into’ canning.