{"id":79590,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/watermelon-rind-pickles\/"},"modified":"2024-01-24T14:51:28","modified_gmt":"2024-01-24T20:51:28","slug":"watermelon-rind-pickles","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/watermelon-rind-pickles\/","title":{"rendered":"Pickled Watermelon Rind"},"content":{"rendered":"<p>Watermelon is <em>the<\/em> fruit of the summer. It&#8217;s hard not to love the crisp, pink flesh of a watermelon. But have you ever had pickled watermelon rinds? If not, then you&#8217;re in for a real treat! This easy recipe results in tangy, bite-sized pieces that pair perfectly with salads, grilled meats and fresh fish. You can eat pickled watermelon rind on its own as a snack, too. Honestly, just think of them like any other <a href=\"https:\/\/www.tasteofhome.com\/collection\/pickled-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/pickled-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">pickle<\/a>!<\/p>\n<h2>Pickled Watermelon Rind Ingredients<\/h2>\n<ul>\n<li>Watermelon rind<\/li>\n<li>Water<\/li>\n<li>Canning salt<\/li>\n<li>Sugar<\/li>\n<li>White vinegar<\/li>\n<li>Cinnamon sticks<\/li>\n<li>Whole cloves<\/li>\n<li>Whole peppercorns<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the rind<\/h3>\n<p>Carefully remove the dark green peel from the watermelon rind. This can be done with a sharp knife or peeler. Place the rind pieces in a large bowl. Pour in the water and stir in the canning salt. (Don&#8217;t use table salt\u2014that&#8217;s a rookie <a href=\"https:\/\/www.tasteofhome.com\/collection\/pickle-mistakes\/\" data-name=\"www.tasteofhome.com\/collection\/pickle-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\">pickling mistake<\/a>!) Refrigerate for several hours or overnight.<\/p>\n<p>The next morning, rinse and drain well.<\/p>\n<h3>Step 2: Make the pickling solution<\/h3>\n<p>In a Dutch oven, mix together the sugar, vinegar, two cinnamon sticks, cloves and peppercorns. Bring the mixture to a boil. Add the rinds; return to a boil. Reduce the heat and simmer, uncovered for 10 minutes or until the rinds are tender. Discard the cinnamon sticks.<\/p>\n<h3>Step 3: Put the rinds in jars<\/h3>\n<p>Carefully ladle the hot mixture into four hot one-pint jars, leaving a half-inch of headspace. Add one cinnamon stick to each jar. Remove the air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe off the rims to make sure they&#8217;re clean and dry. Center the lids on the jars, then screw on the bands until tight.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>:\u00a0For just a few dollars, snag a <a href=\"https:\/\/www.amazon.com\/Norpro-Mouth-Plastic-Funnel-Green\/dp\/B000HJ99XS\/\" data-name=\"www.amazon.com\/Norpro-Mouth-Plastic-Funnel-Green\/dp\/B000HJ99XS\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">canning funnel<\/a> so you can be sure to get all your brine and pickles in the jar with no waste.<\/p>\n<h3>Step 4: Process the pickles<\/h3>\n<p>Place the jars into a hot water canner with simmering water, ensuring that they&#8217;re completely covered with water. Bring to a boil and let process for 10 minutes. Remove the jars and let cool completely.<\/p>\n<p>Once cooled, keep your jarred watermelon pickles in a cool dry place and store in the fridge once you pop the jar open.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: If you&#8217;re serious about canning, check out all the <a href=\"https:\/\/www.tasteofhome.com\/collection\/canning-supplies\/\" data-name=\"www.tasteofhome.com\/collection\/canning-supplies\/\" data-module=\"content engagement\" data-position=\"embedded links\">canning supplies<\/a> you need to start preserving.<\/p>\n<h2>Pickled Watermelon Rind Tips<\/h2>\n<h3>What&#8217;s the best way to peel watermelon rinds?<\/h3>\n<p>Start by slicing off the two ends of the watermelon using a sharp\u00a0chef&#8217;s knife, making sure you see bright red flesh. If you see white, you&#8217;re not cutting deep enough. Stand the watermelon on one of the cut ends. Carefully cut from the top down, following the curve of the watermelon. You may want to flip the melon upside down and re-cut to make sure all the peel is removed.<\/p>\n<h3>How can you make pickled watermelon rinds your own?<\/h3>\n<p>There are lots of ways to give pickled watermelon rind, or any\u00a0<a href=\"https:\/\/www.tasteofhome.com\/collection\/pickled-vegetables\/\" data-name=\"www.tasteofhome.com\/collection\/pickled-vegetables\/\" data-module=\"content engagement\" data-position=\"embedded links\">type of pickle<\/a>, your own unique flavor. Try switching up the spices by adding cumin seeds and coriander seeds for a Southwest flair. Star anise gives an Asian flavor.<\/p>\n<h3>How can you serve pickled watermelon rinds?<\/h3>\n<p>Pickled watermelon rind is both acidic and slightly sweet, so it&#8217;s great with rich, fatty foods like cheese or steak. It&#8217;s also fantastic alongside roasted or grilled meats. Don&#8217;t forget to try these pickles on their own!<\/p>\n<h3>How long will pickled watermelon rinds last for?<\/h3>\n<p>When it comes to\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/how-does-pickling-work\/\" data-name=\"www.tasteofhome.com\/article\/how-does-pickling-work\/\" data-module=\"content engagement\" data-position=\"embedded links\">pickling safely<\/a>, you have to follow all the rules. But once they&#8217;re safely tucked away in a cool, dark place, they&#8217;ll be good for 12 to 18 months. Once the jar is opened, be sure to keep them in the refrigerator for up to 2 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Looking for a unique summer treat? Look no further than homemade pickled watermelon rinds!<\/p>\n","protected":false},"author":7970,"featured_media":1429271,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304212,304173,305982,304328,305487,306171,307104,303966,304988,304368,303887,306848,305020,304348,307231,306017,304228,304207,324623,304388,304398,304150,303883,305028,307239],"categories-v2":[308623,309557,309455,311717,308984,308481,310796,312036,310155,308495,308935,308745,308478,309603,308960,309000,310307,311745,339204,309555,309177,308752,308797,309434,308476,308974,310317],"coauthors":[145940],"recommended_recipes":[{"post_title":"How to Host a Stress-Free Backyard Barbecue","post_link":"\/article\/how-to-host-backyard-barbecue\/","post_image":"\/wp-content\/uploads\/2025\/05\/Backyard-Barbecue_GettyImages-2103931463_MLedit.jpg"},{"post_title":"Bread and Butter Pickles","post_link":"\/recipes\/bread-and-butter-pickles\/","post_image":"\/wp-content\/uploads\/2024\/11\/Bread-and-Butter-Pickles_EXPS_TOHD24_18640_ChristineMa_11_Social.jpg"},{"post_title":"Dill Pickle Potato Salad","post_link":"\/recipes\/dill-pickle-potato-salad\/","post_image":"\/wp-content\/uploads\/2025\/04\/Dill-Pickle-Potato-Salad_EXPS_FT25_20975_EC_0424_2.jpg"},{"post_title":"Pickled Red Onions","post_link":"\/recipes\/pickled-red-onions\/","post_image":"\/wp-content\/uploads\/2021\/06\/Pickled-Red-Onions_EXPS_FT21_263012_F_0415_1.jpg"},{"post_title":"Sweet Pickles","post_link":"\/recipes\/best-ever-sweet-pickles\/","post_image":"\/wp-content\/uploads\/2019\/05\/Best-Ever-Sweet-Pickles_EXPS_FT24_235471_ST_0313_8.jpg"},{"post_title":"Pickled Bell Peppers","post_link":"\/recipes\/pickled-bell-peppers\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pickled-Bell-Peppers_EXPS_TOHJJ22_8912_MD_01_27_10b.jpg"},{"post_title":"Pickled Sweet Onions","post_link":"\/recipes\/pickled-sweet-onions\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pickled-Sweet-Onions_EXPS_TOHD24_166042_SuzanNajjar_7.jpg"},{"post_title":"Watermelon Tomato Salad","post_link":"\/recipes\/watermelon-tomato-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Watermelon-Tomato-Salad_EXPS_SDJJ18_33024_D02_15_8b.jpg"},{"post_title":"Watermelon Rind Preserves","post_link":"\/recipes\/watermelon-rind-preserves\/","post_image":"\/wp-content\/uploads\/2021\/10\/Watermelon-Rind-Preserves_EXPS_FT21_266341_F_0826_1.jpg"},{"post_title":"Pickled Cabbage","post_link":"\/recipes\/pickled-cabbage\/","post_image":"\/wp-content\/uploads\/2024\/09\/Pickled-Cabbage_EXPS_FT24_5721_JR_0829_8.jpg"},{"post_title":"Sweet 'n' Tangy Freezer Pickles","post_link":"\/recipes\/sweet-n-tangy-freezer-pickles\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sweet-n-Tangy-Freezer-Pickles_EXPS_CWAS17_15440_C03_31_6b.jpg"},{"post_title":"Refrigerator Garden 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Rind","datePublished":"2018-01-01","dateModified":"2024-01-24","prepTime":"PT45M","cookTime":"PT10M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Watermelon-Rind-Pickles_exps168013_THRAA2874593B01_30_4bC_RMS.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Looking for a unique summer treat? Look no further than homemade pickled watermelon rinds!","recipeIngredient":["8 cups sliced peeled watermelon rind (2x1-in. pieces)","6 cups water","1 cup canning salt","4 cups sugar","2 cups white vinegar","6 cinnamon sticks (3 inches), divided","1 teaspoon whole cloves","1 teaspoon whole peppercorns"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the rind","text":"Carefully remove the dark green peel from the watermelon rind. This can be done with a sharp knife or peeler. Place the rind pieces in a large bowl. Pour in the water and stir in the canning salt. (Don't use table salt\u2014that's a rookie pickling mistake!) Refrigerate for several hours or overnight. The next morning, rinse and drain well."},{"@type":"HowToStep","name":"Make the pickling solution","text":"In a Dutch oven, mix together the sugar, vinegar, two cinnamon sticks, cloves and peppercorns. Bring the mixture to a boil. Add the rinds; return to a boil. Reduce the heat and simmer, uncovered for 10 minutes or until the rinds are tender. Discard the cinnamon sticks."},{"@type":"HowToStep","name":"Put the rinds in jars","text":"Carefully ladle the hot mixture into four hot one-pint jars, leaving a half-inch of headspace. Add one cinnamon stick to each jar. Remove the air bubbles and adjust headspace, if necessary, by adding more hot mixture. Wipe off the rims to make sure they're clean and dry. Center the lids on the jars, then screw on the bands until tight. Editor's Tip: For just a few dollars, snag a canning funnel so you can be sure to get all your brine and pickles in the jar with no waste."},{"@type":"HowToStep","name":"Process the pickles","text":"Place the jars into a hot water canner with simmering water, ensuring that they're completely covered with water. Bring to a boil and let process for 10 minutes. Remove the jars and let cool completely. Once cooled, keep your jarred watermelon pickles in a cool dry place and store in the fridge once you pop the jar open. Editor's Tip: If you're serious about canning, check out all the canning supplies you need to start preserving."}],"recipeYield":"4 pints","author":[{"@type":"Person","name":"Ceara Milligan"}],"nutrition":{"@type":"NutritionInformation","calories":" 16 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"96mg sodium","carbohydrateContent":"5g carbohydrate (5g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.142857,"reviewCount":7,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Watermelon Rind Pickles","description":"Check out this video for how to make Watermelon Rind Pickles","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/FI3Ojf56\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/FI3Ojf56-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Linda338"},"reviewBody":"When soaking rinds in canning\/pickling salt it was overwhelming and severely altered the taste.  I had to re-boil rinds several times to get the heavy salt taste out of rinds (3 times).  The I reprocessed the rinds finally in the syrup with vinegar, sugar and spices.  That being said this was a delightful way to use my organic watermelon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jaien"},"reviewBody":"<p>Mom and I always made these after the family had watermelon. We cut it closer than what I saw here, no pink on ours. We left them long enough to fit into a quart jar. Once canned they will last for 2 years (that is if you have any left) and several months in the fridge after being opened. After seeing this and taking a walk down memory lane, I\u2019m making some this week. Thank you for sharing!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Don701"},"reviewBody":"Followed this recipe to the tee. Only ended up with 2 pints of pickles. Is the eight cups of rind correct?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Renee"},"reviewBody":"I didn't read the directions good and left the peel on them, but  they still turned out great.  Just a little hard to eat off the peel.  I just finished peeling some more for another batch.  If you are looking for a good recipe for pickled watermelon rind, look no further.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KarenIngram"},"reviewBody":"If you dont have cinnamon  sticks  can you just do cinnamon.  Thank you .","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DebPhillips"},"reviewBody":"Easy enough recipe, but the editors note should be added to the top,not at the end of the recipe. Nothing like cutting it all and then having to go back and remove the peel.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shawnba"},"reviewBody":"Really good.  I like that they stayed crunchy even after processing. They were easy enough to make, if a little time consuming, but well worth the effort","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Watermelon Rind Pickles","description":"Check out this video for how to make Watermelon Rind Pickles","url":"http:\/\/content.jwplatform.com\/videos\/FI3Ojf56-Uot7Fvi8.mp4","duration":"1m46s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/li11hr778t648td25pfd5m88mn5va28d.jpg","advertising":"","jw_id":"FI3Ojf56","jw_url":"http:\/\/content.jwplatform.com\/videos\/FI3Ojf56-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/FI3Ojf56\/poster.jpg?width=720","jw_publish_date":"2021-07-08T00:00:00"},"rms_legacy_id":"168013","romance_copy_dek":"Looking for a unique summer treat? 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","NoOfRatings":7,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Watermelon-Rind-Pickles_exps168013_THRAA2874593B01_30_4bC_RMS.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Watermelon-Rind-Pickles_exps168013_THRAA2874593B01_30_4bC_RMS.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[{"CookingTipType":"Editor's Note","CookingTipTitle":"Canning Altitude ","CookingTipText":"The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. \n\n"}],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Pickled Watermelon Rind Tips","TipText":"<h3>What's the best way to peel watermelon rinds? <\/h3>Start by slicing off the two ends of the watermelon using a sharp <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-chefs-knife\/\">chef's knife<\/a>, making sure you see bright red flesh. If you see white, you're not cutting deep enough. Stand the watermelon on one of the cut ends. Carefully cut from the top down, following the curve of the watermelon. You may want to flip the melon upside down and re-cut to make sure all the peel is removed.<h3>How can you make pickled watermelon rinds your own?<\/h3>There are lots of ways to give pickled watermelon rind, or any <a href=\"https:\/\/www.tasteofhome.com\/collection\/pickled-vegetables\/\">type of pickle<\/a>, your own unique flavor. Try switching up the spices by adding cumin seeds and coriander seeds for a Southwest flair. Star anise, on the other hand, will give them an Asian flavor.  <h3>How can you serve pickled watermelon rinds? <\/h3>Pickled watermelon rind is both acidic and slightly sweet, so it's great with rich, fatty foods like cheese or steak. It's also fantastic alongside roasted or grilled meats. Don't forget to try these pickles on their own! Set the jar on the table by your other <a href=\"https:\/\/www.tasteofhome.com\/collection\/bbq-sides\/\">BBQ side dishes<\/a> at your next cookout.<h3>How long will pickled watermelon rinds last for? <\/h3>When it comes to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-does-pickling-work\/\">pickling safely<\/a>, you have to follow all the rules. But once they're safely tucked away in a cool, dark place, they'll be good for 12 to 18 months. Once they're opened, be sure to keep them in the refrigerator for up to 2 weeks. <br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/jschend\/\">James Schend<\/a>, Taste Recipes Deputy Editor<\/i>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51715,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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