Pickled Watermelon Rinds

This Southern classic is a great, eco-friendly side for summer!

  • Serves: 2 Pints
  • Prep Time: 15 minutes
  • Cook Time: 10-15 minutes


  • Rind of 1/2 large Watermelon, with one inch of red flesh remaining
  • 4 c. White Vinegar
  • 2 c. Water
  • 2 c. Sugar
  • 1/3 c. Salt
  • 3 Cinnamon Sticks
  • 4 Whole Cloves
  • 1 tsp. Red Pepper Flakes


  1. Peel the skin from the rind with a vegetable peeler and cut into 1 inch pieces.

  2. In a large pot, combine all other ingredients and bring to a boil; add the rinds and reduce the heat. Summer uncovered for 10 to 15 minutes or until tender.

  3. Carefully ladle rinds and brine into one or two sterilized 1 pint jars, leaving about a half inch of headspace at the top. Place in a canner filled with simmering water, ensuring the jars are completely submerged, then bring to boil; continue for 10 minutes. Remove jars and cool.

  4. For refrigerator pickles, allow to cool completely before refrigerating. Pickles will keep for about 30 days - note, this version is NOT shelf stable.

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