Pickled Watermelon Rind – Respect Food

Pickled Watermelon Rind

Looking for new ways to eat up some watermelon over the summer? Enjoy pickled watermelon rinds - just as delicious as watermelons themselves!

Add to cookbook
45 Min.


1000ml water
500gr peeled watermelon rind
150gr granulated sugar
1 allspice berry
120ml cider vinegar
4 peppercorns
4 whole cloves
½ tsp pickling spice
1 long slice of fresh ginger root
¼ tsp celery seeds


In a large pot, bring water and salt to boil over medium-high heat. Add rind pieces and boil until tender, about 5 minutes. Strain, reserve liquid, and transfer rinds to a large glass or plastic bowl.

In a saucepan, combine the reserved liquid with the remaining ingredients. Bring to a boil over medium-high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in a bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks