Pickled Watermelon Rind - VeryVera

Pickled Watermelon Rind

I love to use this recipe towards the end of the summer! It really preserves and keeps the watermelon flavors into the winter.

  • Prep Time: 20m
  • Cook Time: 40m


Watermelon Rind Pickles

  • 1/4 cup salt
  • 1 lemon, sliced thin
  • 1 tsp. whole allspice
  • 1 tsp. whole cloves
  • 3 cinnamon sticks
  • 4 c sugar
  • 2 c water
  • 2 c vinegar (white)


  • 4 lbs watermelon rind
  • 1 qt water


Watermelon Rind Pickles

  1. Pare watermelon rind and remove all pink portions.
  2. Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.
  3. Weigh.
  4. Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover).
  5. Drain rind, wash in fresh water and drain.
  6. Combine remaining ingredients and boil together 5 minutes.
  7. Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).
  8. Pack rind in hot sterilized jars.
  9. Cover with boiling syrup and seal.
  10. Spices may be tied in cheesecloth bag if desired.
  11. Cantaloupe rind, pumpkin or winter squash rind may be cut into
  12. pieces and pickled in the same way.


  1. Add salt to water
  2. Boil till dissolved
  3. Cool to room temperature