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Test Kitchen Approved

Quick Pickled Watermelon Rind

Recipe By Savory Spice Test Kitchen


6 pints

Prep Time

20 Minutes

Cooking Time

10 Minutes

Recipe By Savory Spice Test Kitchen

This is a great way to use up the rind from all the watermelon you enjoy during those summer BBQ parties!

Serving Suggestions

Enjoy as a side to any summertime meal. Great with BBQ, Asian, and Indian inspired dishes.

Recipe Notes

*Also works with Shrimp & Crab Boil. Or create your own pickling spice blend!


1 medium watermelon

6 clean pint jars with lids

3 cups water

3 cups apple cider vinegar

1 cup granulated sugar

Savory Spice ingredients in this recipe

  • Pickling Spice

    Our Pickling Spice blend includes classic pickling spice ingredients like peppercorns, mustard seeds, dill, coriander, chiles, and cracked bay leav...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details


To prepare watermelon rind, cut away all of the red flesh (and eat or enjoy with another dish!) so you just have strips of rind left. Cut rind into 1-inch by 2-inch chunks. Slice the dark green skin off so you just have the white and light green bits of the rind left. Pack the rind pieces into 6 clean pint jars, leaving about 1/2 inch headspace at the top of the jars. Toast Pickling Spice in a small skillet over medium heat for 1 to 3 min. or until just fragrant. Add about 1 1/2 tsp. of the toasted spice to each packed jar. In a medium saucepan, bring water, vinegar, sugar, and Mayan Sea Salt to a boil. Boil for 2 to 3 min., stirring to dissolve sugar and salt. Pour hot mixture into packed jars, making sure to cover rind pieces with liquid. Let cool to room temperature then seal and refrigerate. Enjoy after 24 hours. Will keep for several weeks in the fridge.