Quick pickled watermelon rinds

What is summer without an excess of overly sweet watermelon? The perfect picnic addition or backyard BBQ side. This classic sweet treat is thoroughly enjoyed every season but undoubtedly leaves a mountain of watermelon rinds in the bin. Well friends, save that leftover crunch for an easy quick pickle you can customize to your liking!

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watermelon rinds and pieces
pickled watermelon rinds in a glass jar

Watermelon rinds are similar to cucumber in their consistency. You can actually eat these pieces raw or for a more flavorful hit, drop into an simple vinegar / water mix for an acidic kick. Feel free to keep the skin on if you’re enjoying an organic melon. For mix-in pairings, try a blend of favorite herbs or spices.

The rinds will keep their crunch for about a month in the fridge but there’s a good chance they won’t last that long! Try these rinds as a salad addition (potato or otherwise), plant-based patty topper, or straight out of the jar. Once you find your preferred taste you won’t waste a slice.

Quick pickled watermelon rinds   by

Enjoy every part of the watermelon, including the rind! An easy pickle makes these a flavorful addition to your next summer gathering.

makes: 2 - 4 servings | prep time: 10 min

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pickled watermelon rinds from above view


  • rind from 1/4 watermelon (skin peeled, if not organic)
  • 3/4 cup white vinegar
  • 1/4 cup water
  • 1 tbsp kosher salt
  • 1/2 tbsp black peppercorn (whole)
  • 1 tsp mustard seed
  • 1 serrano chili (sliced thinnly)


  1. Source a clean glass jar and tight fitting lid.
  2. Combine white vinegar + water, set aside.
  3. Slice watermelon rind into approx. 1/4″ – 1/2″ pieces. Not too thin or they will loose their crunch over time.
  4. Place rind slices into jar, making sure they fit above an inch below the rim.
  5. Add salt, peppercorn, mustard seed, and chili (and / or other preferred spices / herbs).
  6. Pour vinegar + water mixture over the top of the rinds and spices, until covered. (You want to make sure all pieces are submerged as best you can.)
  7. Put on lid and tighten. Shake jar for approx. 15 – 20 seconds to combine.
  8. Place jar in fridge 6 – 8 hours, or overnight before enjoying!


Quick pickled rinds last about a month - a month and a half in the fridge before they loose their turgor. Shake the jar as needed, and reuse your vinegar mixture for your next batch.

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