Sweet, tangy, and full of Southern charm—Watermelon Pickles are a unique treat made from watermelon rind. A refreshing twist to traditional pickling.
Sweet and Tangy Watermelon Pickles
Watermelon pickles are a Southern delicacy made from the rind of watermelon. Instead of throwing it away, this creative recipe turns the rind into a delicious, tangy-sweet treat. It’s a perfect blend of sugar, vinegar, and spices that adds charm to any table.
History of Watermelon Pickles
Watermelon pickles have deep roots in Southern American culinary tradition, dating back to the 19th century. Originating as a way to reduce food waste, resourceful home cooks discovered that the often-discarded white rind of watermelon could be transformed into a sweet and tangy delicacy with just sugar, vinegar, and spices.
These pickles became a staple at holiday feasts, potlucks, and Sunday dinners, often served alongside meats or as part of relish trays. Over time, the recipe has been passed down through generations, continuing to symbolize traditional home cooking, sustainability, and Southern hospitality.
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Watermelon Pickles
Ingredients
- 4 cups watermelon rind (peeled and cubed)
- 1 ½ cups white sugar
- 1 cup white vinegar
- 1 cup water
- 1 tbsp pickling spice
- ½ tsp salt
- 1 cinnamon stick
- 4 whole cloves
Instructions
- Prepare the RindPeel off the green skin and remove any pink flesh. Cut the white rind into small cubes or strips.
- Soften the RindPlace rind pieces in a saucepan. Cover with water and simmer for 10 minutes until just tender. Drain and set aside.
- . Make the Pickling SyrupIn the same saucepan, combine sugar, vinegar, water, salt, cinnamon, cloves, and pickling spice. Bring to a gentle boil.
- . Add the RindStir in the softened rind. Simmer for 30–35 minutes until the rind becomes translucent and absorbs the flavours.
- Cool and StoreLet the mixture cool. Pour into sterilized jars and refrigerate. For best flavor, let it sit for at least 24 hours before eating.
Notes
- Pairs well with barbecue dishes.
- Add to sandwiches or burgers for a sweet crunch.
- Use as a condiment with roasted pork or turkey.
Tips for Best Results:
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Use only the white rind—remove all pink flesh and green skin.
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Adjust spices to suit your taste. Ginger, star anise, or peppercorns are great additions.
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Store in the fridge for up to 2 weeks.
Why You’ll Love This Recipe:
It’s zero-waste cooking at its best. Watermelon pickles are sweet, spiced, and surprisingly versatile. Serve with grilled meats, add to cheese boards, or enjoy straight from the jar.
FAQs About Watermelon Pickles
Are watermelon pickles sweet or sour?
They’re mostly sweet with a tangy kick from vinegar and spice.
Can I can watermelon pickles for long-term storage?
Yes, use proper canning methods to store for up to a year.
Do I need to peel the green skin off the rind?
Yes. The green outer layer is tough and should be removed.
How long should I let them sit before eating?
At least 24 hours in the fridge allows the flavors to fully develop.
Conclusion: A Delicious Way to Reduce Food Waste
Watermelon pickles are a flavorful, old-fashioned way to enjoy every part of the fruit. With just a few ingredients, you’ll turn scraps into a delicious, eco-friendly treat that everyone will love. Try it once, and you’ll never throw out a watermelon rind again!