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.
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 #183Cobbs GemFlorida FavoriteGarrisonianMoon & StarsNavajo SweetStone MountainTendersweet Orange FleshWeeks North Carolina Giant
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!
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 recipesRice vinegar—adds a sweet and tart flavorCrystallized ginger—offers a sweet and spicy kickCherries—provides an added level of sweetnessSoy sauce—if you prefer an unami flavorJalapeños—for a spicy versionWhole cumin seeds gives a smokey essenceGarlic is perfect for a more savory toppingRed 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.
Want to Pickle Some More?
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Save the watermelon flesh for eating or other recipes; you won’t be using it for this recipe. Bring to a boil, stirring often, until the sugar dissolves, about 3 minutes. Did you love the recipe? Give us some stars below!
