Vegetarian | Snacks | Food

Stop Throwing out the Green Part, Use the Entire Watermelon Right Now with Watermelon Pickles!

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Watermelon is the summer's most popular treat by a long shot, but have you ever wondered what could you do with the rind? I have and let me show you how to use the rest after the middle is all eaten.

Pickling isn’t just for cucumbers and veggies! Watermelon rind is the perfect pickling fruit! You get the crunch of the rind and all the flavor from the ginger and spices. Perfect to serve with fried chicken, ribs or a quick snack!


  • Rind from a watermelon 5 pound watermelon, approximately 2 pounds
  • 1 cup apple cider vinegar
  • 1 cup water
  • ¾ cup sugar
  • ¼ cup candied ginger chunks
  • 4 teaspoons kosher salt
  • 1 teaspoon red pepper flake
  • 1 teaspoon mustard seed
  • 1 teaspoon coriander seed
  • 1 cinnamon stick
  • 1 star anise pod


  1. Cut watermelon rinds into 1 inch wide pieces and carefully peel watermelon skin off.
  2. Cut into 1 inch cube and place rinds, ginger chunks and red pepper flakes into a mason jar, set aside.
  3. Place anise, cinnamon, coriander seed and mustard seed in a medium sauce pan and toast spices over medium heat. When mustard seeds start popping add water and remaining ingredients to the pan, bring to a boil; when sugar dissolves pour over rinds.
  4. Cool at room temperature then place lid on and refrigerate overnight.

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