Oh my! Tell me it’s the best part of summer, without telling me its the best part of summer! These little darling watermelon rind pickles are such a treat, and a hit with young or old.
Passed down for generations, this recipe has been made countless times over the years in our house. I love making them so much, and our huge melon patch gives us almost unlimited supply. We end up giving jars to our friends and family every year. Its great to be able to use up those rinds without throwing them away.
What you Need to Make Southern Pickled Watermelon Rind:
A perfect canning recipe to do with kids. Its simple and fun, with just a few ingredients to work with. We keep it simple, letting the watermelon rinds shine. With only a bit of brine flavors these rind pickles are so simple and delicious.
Pickled Watermelon Rind Ingredients
- white vinegar
- black peppercorns
- coriander seeds
Why You’ll Love Pickled Watermelon Rinds
Savory and Sweet Contrasts: Old-Fashioned Pickled Watermelon Rind is just a delightful bright and unique blend of flavor. The sweetness of watermelon and the tanginess of vinegar and spice. Can’t find this anywhere else!
Waste Not, Want Not: This recipe pays homage to the tradition of using every part of the watermelon. Rather than discarding the rinds, you can transform it into a delicious treat. Total win!
Summertime Snacking: Enjoy these pickled watermelon rinds as a snack or as a fun accompaniment to charcuterie boards, cheese platters, and sandwiches.
Time-Honored Tradition: Preserving watermelon rind in the form of pickles has been a longstanding Southern tradition. By making watermelon rind pickles, you follow generations of Southern cooks who have cherished and passed down this dish.
What does Pickled Watermelon Rind Taste Like?
While every recipe has its unique twist, ours is blend of bright, sweet, and tangy flavors. We’ve found that keeping a hint of the tender watermelon flesh on the rind provides an ideal amount of sweetness. You end up with a wonderfully addictive summer treat. The combination of vinegar and spices gives a truly distinctive and addictive snack!
Old-Fashioned Pickled Watermelon Rind
- 1 watermelon, medium size
- 1 1/2 cups white vinegar
- 1 cup water
- 3 tbsp sugar
- 2 tbsp salt
- 2 tbsp black peppercorns
- 2 tbsp coriander seeds
- Prep a wide-mouth mason jar by washing in hot soapy water, along with its lid. Set aside to let dry.
- Using a paring knife or peeler, remove all the tough green outer skin of the watermelon rind. We prefer to leave just a bit of soft flesh of watermelon on our rinds, but you can choose to only use the pale rind too. Remove all the soft watermelon flesh for use in another recipe or to eat.
- Cut the remaining rind into bite size cubes or slices.
- In a saucepan on medium heat, add the water, sugar, salt, peppercorns, vinegar and coriander seeds. Bring to a low boil, stirring to fully dissolve the salt and sugar.
- Add the rind cubes or slices to the saucepan brine. Simmer for about 10 minutes. Check that the rind is tender with a fork. Remove from heat.
- Using a slotted spoon, fill the mason jars equally with the rinds. Carefully pour and cover with the hot brine. Let sit uncovered for a few minutes.
- Tightly screw on the lids, allow to cool to room temperature before refrigerating. Best served the next day. Keeps for several weeks in the fridge!