Pickled Watermelon Rind Recipe

This pickled watermelon rind recipe is easy and helps to use up more of the fruit! I love utilizing as much as I can in my kitchen to reduce food waste as well as learn new skills.

Fermented watermelon rind pickles are a delicious snack! They only take 3-4 days in the fridge before you can enjoy them and last up to 3 months. Just like my fermented watermelon and pickled watermelon recipes, this is yet another way to preserve watermelon for future use. Using as much of the fruit as possible helps your kitchen to be just a little more zero waste.

You can enjoy these as bite-size treats or cut them to be more pickle shaped! They are crunchy and absolutely delicious with their very unique flavor.

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Note: This is not a canning recipe! Please, use a canning-specific recipe for canning.

Why you'll love this recipe!

• It's easy to set up and store.
• This recipe calls for the watermelon rind. After enjoying the fruit fresh and/or fermenting or pickling it, you now have a recipe that allows you to use every part of the watermelon! What a great way to help reduce food waste in your kitchen.
• No canning is required!
• Use this simple recipe to learn a new skill.

What is pickled watermelon rind used for?

• Eat it the same way you would eat a pickle!
• Make it into a delicious salsa.
• Add the bite-sized pieces to a salad.

Substitutions to consider

Today, I'm sharing a recipe with cinnamon sticks and whole cloves. These substitutions are a 1:1 ratio swap!

• Whole cloves can be exchanged for peppercorns.
• Cinnamon sticks can be swapped with garlic cloves.

Try out pickled pineapple this summer too for a sweet and spicy treat!

Pin it for later!

Ingredients

• Watermelon rinds
• 1 tablespoon whole cloves
• 2-4 cinnamon sticks
• 2 cups of water 
• 1 tablespoon kosher salt
• 2 tablespoon vinegar (white or apple cider vinegar)

Fermented Watermelon Rind Pickles Recipe

1. Cut your watermelon into circles. Cut the fruit off of the rind. Optional: Leave a small amount of the fruit on the rind for added flavor.

2. Using your knife or a vegetable peeler, remove the outer layer of skin on the rind. (The dark green part.)

3. Cut your watermelon rinds to size. You can choose to cut them into small chunks or you can cut them a little longer in a typical “pickle” shape.

4. Fill the bottom of your jar with your cinnamon sticks and whole cloves.

5. Cover the aromatics with your cut watermelon rinds.

6. In a small pot, bring your water to a boil. Add in the vinegar and kosher salt. Stir until the salt is fully dissolved.

7. Pour the brine over the watermelon rinds.

8. Place the lid on the jar and gently shake to ensure there are no air bubbles between the ingredients.

9. Remove the lid and place your fermenting weight on top or use the top piece of the watermelon cut to size to act as a weight. Place the lid back on the jar.

10. Allow it to cool completely and then transfer it to the fridge. Enjoy after 3-4 days!

Notes

• You can cut your watermelon rind into small chunks like I did or you can choose to make them longer to be more "pickle" shaped!
• You can use a fermenting weight instead of the top of the watermelon to keep the rinds fully submerged in the brine.
• Enjoy after 3-4 days in the refrigerator.
• Store for up to 3 months.
• Note: This is not a canning recipe! Please, use a canning-specific recipe for canning.

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• Fermenting weights
• Quart-size glass jars
• Vegetable peeler

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