Pickled Watermelon Rinds

Tiffany Bannworth


Why waste? Use and serve everything you can, and well when it tastes good, it just makes everything better.

This is just the perfect blend of sweet, tangy, and refreshing.


★★★★★ 1 vote

30 Min
55 Min


  • ·
    rind from a medium watermelon, green trimmed in 1in pieces
  • 3/4 c
  • 3 qt
  • 5 c
  • 3 c
  • 2 Tbsp
    whole cloves
  • 4
    cinnamon sticks
  • 1 Tbsp
    allspice, whole
  • 1 Tbsp
    fresh ginger, sliced
  • 1
    lemon, sliced and seeded
  • 5
    drops of red food coloring

How to Make Pickled Watermelon Rinds


  1. In a large saucepan with a lid, place rinds, water, and salt. Boil, then reduce heat to low boil. Cook covered for 30 minutes.
  2. Turn heat off. Let sit, covered, for an additional 30 minutes.
  3. Drain. Fill pot with sugar, vinegar, spices, ginger, and lemon. Some like to add spices in a cheesecloth, I like to toss them in and dig them out later. I think I get a more evenly spiced watermelon. Allow to sit for one hour, covered on stove, no heat.
  4. Bring to boil, then lower heat. Cook covered for 20 minutes. Strain, and reserve syrup, and return syrup to pot to low boil for 10 minutes.
  5. Separate rinds from spices, lemon, and ginger. Take rinds and fill jars a little over half way.
  6. About the last minute of low boiling syrup, add about 5 drops of red food coloring (optional).
  7. Ladle syrup into jars, leaving about 1/2in gap from top.
  8. Seal with two part lids and can using the water bath process.

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