Watermelon Pickles

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Author: yumenjoy
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Comments: 19
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Overall Rating: 4.8 / 5.0
Watermelon Pickles
⏱️ cook time 50 minutes active (plus 4 hour brining, 24 hour chilling time)
🍽️ servings 8
⚡ Difficulty easy

intro

Tangy, sweet, crisp spiced pickles made from watermelon rind, a zero-waste Southern summer staple perfect for pairing with grilled fare.

Ingredients

Trimmed watermelon rind (dark green peel removed, no pink flesh attached) 900 grams (6 cups, cut into 1-inch cubes)
Kosher salt 3 tablespoons
Cold water 1000 ml (4 cups)
Granulated sugar 400 grams (2 cups)
White distilled vinegar 360 ml (1.5 cups)
Apple cider vinegar 240 ml (1 cup)
Cinnamon sticks 2 (3-inch each)
Whole cloves 1 tablespoon
Whole allspice berries 1 teaspoon
Fresh ginger 1 tablespoon (thinly sliced)
Lemon 1 small (thinly sliced, seeds removed)

Steps

1

Prep watermelon rind

Cut away all pink edible flesh from a whole watermelon (reserve flesh for separate eating), then use a vegetable peeler to remove the tough, dark green outer skin from the white rind. Cut the pale white rind into uniform 2.5cm (1-inch) cubes, measure out 900 grams (6 cups) of cubed rind, and place in a large non-reactive glass or ceramic bowl.

Step 1
step1：Prep watermelon rind
2

Make salt brine soak

In a large pitcher, stir 3 tablespoons of kosher salt into 1000ml (4 cups) of cold water until the salt is fully dissolved. Pour the salt brine over the cubed rind to fully cover all pieces; weigh the rind down with a small ceramic plate if any pieces float to the surface. Cover the bowl and refrigerate for 4 hours to firm the rind and draw out excess moisture.

Step 2
step2：Make salt brine soak
3

Rinse brined rind well

After 4 hours of brining, pour the entire contents of the bowl into a colander set in the kitchen sink, discarding the cloudy salt brine. Rinse the rind cubes thoroughly under cold running tap water for 1 full minute to wash away excess surface salt, then shake the colander to drain the rind completely and set aside.

Step 3
step3：Rinse brined rind well
4

Cook spiced pickling liquid

Place a large non-reactive stainless steel stockpot on the stovetop over medium heat. Add 400 grams (2 cups) granulated sugar, 360ml (1.5 cups) white distilled vinegar, 240ml (1 cup) apple cider vinegar, 2 three-inch cinnamon sticks, 1 tablespoon whole cloves, 1 teaspoon whole allspice berries, 1 tablespoon sliced fresh ginger, and the thinly sliced, seeded small lemon. Stir constantly for 3 minutes until the sugar fully dissolves, then bring the liquid to a gentle rolling boil.

Step 4
step4：Cook spiced pickling liquid
5

Simmer rind in brine

Add the fully drained, rinsed watermelon rind to the boiling pickling liquid, then turn the stovetop heat down to medium-low to maintain a low, steady simmer. Cook the rind for 10 minutes, stirring gently every 2 minutes, until the edges of the rind turn slightly translucent but the centers remain firm and crisp; do not boil rapidly or overcook to a mushy texture.

Step 5
step5：Simmer rind in brine
6

Jar and chill pickles

Use a slotted spoon to divide the hot rind, lemon slices, and spices evenly between 3 clean, sterilized 500ml (1-pint) glass canning jars. Pour the hot pickling liquid over the rind to fully cover all pieces, leaving 1cm (1/2 inch) of headspace at the top of each jar. Seal jars tightly with two-part canning lids, let them cool to room temperature (about 1 hour) on the counter, then transfer to the refrigerator to chill for a minimum of 24 hours before serving to allow flavors to fully develop.

Step 6
step6：Jar and chill pickles

Tips

1.Always use non-reactive cookware and containers (glass, stainless steel, ceramic) for brining and cooking; reactive metals like aluminum will discolor the pickles and leave a metallic off-flavor.
2.Avoid overcooking the rind: stop simmering as soon as the rind edges turn translucent, as the rind will soften slightly during chilling, leading to mushy pickles if cooked too long.
3.Let the pickles rest for the full 24 hours in the fridge before eating: flavor improves dramatically over the first 3 days, and sealed pickles will stay crisp for up to 1 month when refrigerated.

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Watermelon Pickles:Frequently Asked Questions

1.How do I properly prep watermelon rind for these pickles to avoid bitter flavor or mushy texture? ▾
Start by slicing off all the tough, dark green outer peel completely—this is the main source of bitter flavor. Next, scrape away every last bit of soft pink watermelon flesh attached to the white rind, as leftover flesh leads to mushy pickles. Cut the clean white rind into uniform 1-inch chunks so they brine and cook evenly for consistent crispness.
2.Do I really need to soak the rind in salt water first, or can I skip that brine step? ▾
Don’t skip the salt water brine! That step draws out excess water from the rind, firms up its cell structure to keep pickles crisp instead of soggy, and cuts faint residual bitter notes. Use the specified ratio of kosher salt to cold water, let rind soak the full recommended time, and rinse thoroughly before pickling to avoid overly salty results.
3.What spices are traditional for old-fashioned spiced watermelon pickles? ▾
The classic Southern spice blend leans on warm, whole baking spices: 2 to 3 cracked cinnamon sticks, 1 teaspoon whole allspice berries, ½ teaspoon whole cloves, and sometimes a thin slice of fresh ginger for subtle zing. Avoid pre-ground spices here—they’ll make the brine cloudy and leave a gritty texture. Tie whole spices in cheesecloth for easy removal before packing jars.
4.Why do my watermelon pickles turn out mushy instead of nice and crisp? ▾
Mushy pickles usually stem from one of three common missteps: leaving pink flesh on the rind, skipping the salt brine step, or overcooking the rind in the pickling liquid. You only need to simmer rind until it’s just fork-tender, not soft enough to squish between your fingers. For extra crispness, add a pinch of food-grade pickle crisp per jar if canning for long-term storage.
5.Can I use apple cider vinegar instead of white distilled vinegar for this recipe? ▾
You can swap up to ⅓ of the white distilled vinegar for raw unfiltered apple cider vinegar for a softer, fruitier tang, but don’t replace all of it. White distilled vinegar has a consistent, sharp acid level that balances the sugar properly and keeps pickles bright and translucent; full-strength cider vinegar will make brine murky and overpower the delicate rind flavor.
6.How long do these pickles need to sit before they’re ready to eat? ▾
If you’re making refrigerator pickles, let them sit for a minimum of 48 hours in the fridge for the rind to fully absorb the sweet, spiced tang—they’ll taste even better after 1 full week. Resist the urge to eat them right after cooking, as the flavors will be sharp and unbalanced, with none of that mellow, classic pickle profile.
7.Are these pickles safe for water bath canning to store on the pantry shelf? ▾
Yes, this recipe has the high vinegar and sugar ratio needed for safe water bath canning, as long as you follow tested USDA canning guidelines. Pack hot rind and brine into sterilized jars, leave ½ inch of headspace, wipe rims clean, and process pint jars for 10 minutes (adjusting for altitude above 1,000 feet) for shelf-stable pickles that last up to 1 year.
8.What’s the best way to serve these old-fashioned spiced watermelon pickles? ▾
These tangy-sweet pickles are a classic Southern side for all kinds of grilled fare—serve them alongside smoked brisket, pulled pork, grilled sausage, or fried chicken to cut through rich, fatty flavors. They also work great on charcuterie boards, chopped into relish for hot dogs, or eaten straight from the jar as a zesty summer snack.
9.I don’t have kosher salt—can I use regular table salt for the brine? ▾
You can use table salt, but you’ll need to adjust the amount, since table salt is much denser than kosher salt. Use half the measured amount of table salt if that’s all you have, and make sure it’s non-iodized—iodized salt leaves a bitter, metallic aftertaste and turns rind dull and dark over time. Skip seasoned salts, which have additives that cloud the brine.
10.Can I cut back the sugar in this recipe to make lower-sugar pickles? ▾
You can cut the sugar by up to 25% without throwing off flavor balance too much, but don’t reduce it more than that for shelf-stable canning, since sugar acts as a preservative alongside vinegar. For refrigerator pickles eaten within a month, you can cut sugar by ⅓, but taste as you go—these pickles are meant to have a signature sweet-tangy, not sharply sour, profile.
11.Why did my pickling liquid turn thick and syrupy after the pickles chilled? ▾
A slightly thickened, syrupy brine is totally normal for these old-fashioned pickles, thanks to the high sugar ratio in the recipe. If the syrup gets so thick it won’t pour easily, you likely simmered the brine too long, evaporating too much water and over-concentrating the sugar. Next time, bring brine just to a rolling boil to dissolve sugar before adding rind.
12.Can I add other fruits or veggies to the pickle jars for extra flavor? ▾
Absolutely! Thinly sliced seeded lemon or lime, a few chunks of fresh ripe peach, a thin jalapeño slice for mild heat, or a small handful of fresh mint sprigs all pair beautifully with the warm spice and sweet rind. Just don’t overpack jars, and make sure all added ingredients are fully submerged under the brine to prevent spoilage, especially for shelf-stable canning.
13.How long will these pickles stay good once I open a jar? ▾
Once opened, keep the pickles fully submerged in their brine in a sealed glass jar in the fridge, and they’ll stay crisp and flavorful for 2 to 3 months. If you notice any off odors, fizz when you twist open the lid, or fuzzy mold growth on the brine surface, discard the pickles immediately—those are clear signs of unsafe spoilage.
14.This uses watermelon rind—does that really make it a zero-waste recipe? ▾
It absolutely is a beloved zero-waste Southern summer staple! Instead of tossing the thick, pale rind left over after you eat the sweet pink melon flesh, you turn it into a bright, long-lasting, flavorful pickle. This tradition grew out of generations of frugality, designed to use every part of the melon during peak watermelon season when fruit is abundant.

Comments (19)

3 days ago

OMG I’ve been looking for my grandma’s spiced watermelon pickle recipe for YEARS and this is exactly it! The clove and cinnamon balance is perfect, not too overpowering. Brought a jar to our neighborhood potluck last weekend and people were begging for the recipe before I even left. So easy too, I was worried it’d be super fussy but nope!

2 days ago

Ugh I’m so jealous! I tried a random watermelon pickle recipe last month and mine turned out total mush, zero crunch. Did you do anything extra to keep yours crisp?

yesterday

Hi Pete! The key to crunch is not over-simmering the rind—cook it just until it’s translucent and fork-tender, but still has a little snap when you bite into it. Also, make sure you don’t skip the full 4 hour brine in the salt water, that helps firm up the rind too!

1 week ago

My kids were so weirded out when I told them we were making pickles out of watermelon rind, but now they’re fighting over the last jar in the fridge! I added a little extra ginger because my crew loves spicy-sweet flavors, 10/10 will make again all summer long.

5 days ago

Love that you added extra ginger! That’s such a fun twist, I’m going to have to try that next batch I make.

3 days ago

Really solid recipe! Used rind from the 3 watermelons we grew in our garden this year, turned out great overall. My only note is that I wish the recipe specified how big to cut the rind pieces— I cut mine a little too big so they took way longer to brine properly. Flavor is chef’s kiss though, that old-fashioned spiced vibe is exactly what I wanted.

2 days ago

Oh I had that same problem my first time! I cut mine into 1 inch cubes now and that’s perfect, they soak up all the brine just right without taking forever.

2 days ago

Great feedback, Jake! I’ll update the recipe to note that 1-inch cubes work best, thanks for pointing that out. So glad you loved the flavor regardless!

5 days ago

Made these for our annual end-of-summer dinner party and they were the biggest hit! Paired so well with the charcuterie board I put out, the sweet-spicy brine cut through all the rich cheese and cured meats perfectly. Already saved this to my permanent recipe folder.

1 week ago

I’ve been making these since I was a girl helping my mom in the kitchen, and this recipe is spot on. Don’t skimp on the whole spices, people! The pre-ground stuff just doesn’t give the same warm, deep flavor. Canned 6 jars yesterday to give out to the grandkids for Christmas.

5 days ago

Oh good tip about the whole spices! I almost grabbed ground cinnamon from my pantry because I didn’t have sticks, I’ll run to the store tomorrow before I make these.

yesterday

Game changer! I added a pinch of red pepper flakes to the brine for a little heat and oh my gosh, it’s the perfect balance of sweet, warm spice, and tiny kick. I’ve been putting these on every sandwich I make this week, no joke.

2 hours ago

Wait you put these on sandwiches? That sounds wild, I’ve only ever had these as a side at cookouts. What kind of sammies do you pair them with?

5 minutes ago

Turkey and swiss all the way! The sweet spiced brine is chef’s kiss with creamy cheese and salty deli turkey, I’m obsessed. I bet they’d be great on a fried chicken sandwich too!

2 weeks ago

These hold up so well in the fridge! I made a big batch on Sunday for meal prep and they’ve been the perfect little side to my lunch all week. Way better than the store-bought pickles I usually grab, and so much cheaper to make too.

1 week ago

So glad to hear they hold up for meal prep! Properly sealed, these will keep in the fridge for up to a month, so you’ve got plenty of time to enjoy that batch.

5 days ago

I was worried the high altitude would mess with the cook time but this recipe turned out perfectly even up in Flagstaff! Simmered them for an extra 5 minutes just to be safe, and the rind was the perfect texture. So happy to have a use for all the watermelon rind I usually throw away!

1 week ago

First time canning anything ever and these were so easy to pull off! I was so intimidated by water bath canning but this recipe walked me through every step, no confusing jargon at all. Gave a jar to my mom and she said they taste exactly like the ones her grandma used to make. Win!

5 days ago

Aren’t they the best first canning project?! I started with these last year too, now I make 12 jars every August to give away as gifts.

3 days ago

That makes us so happy to hear! These are such a great beginner canning recipe because the steps are so forgiving, even if you’re brand new to preserving. Great job on your first batch!

2 days ago

Made these for our beach cookout last weekend and everyone was asking where I bought them! They thought I picked them up from that fancy gourmet pickle shop downtown. Joke’s on them, I made them for like $3 using the rind from the watermelons we already had for the cookout.

yesterday

Omg that fancy pickle shop charges $12 a jar for their watermelon pickles! I need to make these stat, that’s such a steal.

3 days ago

Used homegrown watermelon from our farm, fresh cinnamon sticks from the Amish market down the road, and these came out unreal. The whole house smelled like fall while these were simmering, even though it was 90 degrees outside. Worth every minute of the wait time.

yesterday

Wait I almost skipped the 24 hour chill step because I was impatient, but I’m so glad I waited! The flavors mellow out so much and get way more balanced after they sit in the fridge for a day. Tasted totally different (way better) than the test bite I took right after cooking.

2 hours ago

So glad you waited! The chill time is so important for letting all those warm spices meld with the sweet brine—those first bites right after cooking are always a little sharp before the flavors settle.

3 days ago

Brought these to my church potluck on Sunday and they were gone in 10 minutes! I even had a couple people ask if I’d sell them jars, that’s how good they are. The only change I made was using a little extra allspice because I love that warm, cozy flavor.

2 days ago

Extra allspice is such a good call! I do that too, it makes them taste just like the pickles they used to serve at the old country diner my grandma took me to as a kid.

yesterday

Love the extra allspice tweak! It’s such a warm, welcoming spice that pairs so well with watermelon rind. So funny that people wanted to buy jars from you—you could start a little side hustle!

5 minutes ago

I’m not usually a sweet pickle guy but these converted me. The warm spices keep them from being too cloyingly sweet, they’ve got that perfect tangy-sweet balance. Been snacking on them straight out of the jar like candy, oops.

2 weeks ago

Served these alongside brisket at our Labor Day BBQ and it was the perfect pairing. The sweet spiciness cut through the smoky, fatty brisket so well, I’m never doing a BBQ without a jar of these on the table again. 10/10.

1 week ago

Made these in my tiny dorm kitchen with zero fancy equipment and they turned out amazing! I didn’t have a canning kit so I just used regular glass jars with tight lids, kept them in the mini fridge, and they’re perfect. Super budget friendly too, perfect for a broke college kid.

5 days ago

Love that you made these work in a dorm kitchen! You don’t need any fancy canning equipment for refrigerator pickles like this, as long as you keep them sealed and chilled they turn out great. Way to get creative!

30 minutes ago

These are naturally vegan which is such a win! I brought them to my vegan potluck and everyone was obsessed, so many people asked for the link. The spices are so warm and cozy, I’m going to make a big batch to give out as holiday gifts this year.

2 hours ago

Wait I had to leave my brining rind in the fridge for 5 hours instead of 4 because I got stuck running errands, and it still turned out perfect! I was worried I messed it up, but the texture was crisp, flavor was spot on. Super forgiving recipe for someone who’s easily distracted like me.

30 minutes ago

No worries at all! An extra hour in the brine won’t hurt a thing, if anything it helps the rind stay extra crisp. We’ve all been there getting sidetracked by errands, so glad it turned out great for you!

yesterday

Really good recipe! I made sure all my spices were certified gluten free so my whole family could enjoy them, and they were a hit. My only tiny complaint is that the brine boiled over a little on my stovetop because I had the heat too high, but that was 100% my mistake, not the recipe’s. Will definitely make again.

2 hours ago

Oh I did the exact same thing! Brine got all over my stovetop and I had to scrub burnt sugar off for 10 minutes, totally worth it for the pickles though.

just now

So glad you loved them, Rae! Quick tip for next time: use a slightly bigger pot than you think you need for the brine, and keep the heat at a gentle simmer instead of a rolling boil to prevent boil-overs. Works like a charm!