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What's Up Magazine

Pickled Watermelon Rinds

Aug 20, 2014 04:00PM ● By Cate Reynolds
How is it almost September already? This summer has flown by at rapid pace and I'm trying my hardest to relish every last second of it. That includes all the delicious bounty available during the warmer months. It's going to be hard in the winter - did you know they are already predicting massive snow? - without fresh and bright fruits and veggies. So instead, I savor them now. This pickled watermelon rind has turned into one of my favorite summer treats for many reasons. It eliminates so much waste. Don't toss those rinds, ever. Slice off the green and you can pickle them. The pickling adds a sweetness and the rinds have a great crunch. Pop 'em like candy or toss them onto a fried chicken taco, shrimp or into salad.


2 pounds watermelon rind, cut into 1 inch squares (eliminate all the green, keeping only the white rind)
½ cup apple cider vinegar
½ cup rice wine vinegar
½ cup water
1 cup sugar
2 ½ tsp. salt
2 tsp. ginger
2 tsp. cinnamon


Combine the rind, vinegar, water, sugar, salt, ginger and cinnamon in a large sauce pan and bring to a boil. Stir, dissolving the sugar. Simmer for one minute then remove from heat. Cool for one hour. Transfer rinds to a large container and add the vinegar mixture to the container as well. Refrigerate.

Makes approximately 2 pounds of rinds

--Kim Cooper--