Pickled Watermelon Rinds

Don’t throw away or compost your watermelon rinds! Instead, scoop them out of the outer shell then pickle them to use throughout the year for a Summer’s refreshment.


You may follow the same recipe for other melon rinds, such as cantaloupe, or for squashes such as pumpkin in Autumn & Winter . . .



  1. Cut the watermelon rind off the peel. Compost the peel and place the cut rinds in a large non-reactive bowl, such as glass or ceramic. Cover with the water and salt and refrigerate overnight.

  2. In the morning, drain the rinds and wash with filtered water. Set aside.

  3. In a dutch oven or cast iron pot, combine the rest of the ingredients and bring to a boil. Add the rinds and return to a boil again then reduce the heat to a simmer. Let it simmer uncovered for about 30 minutes or until the rinds are tender and the rind looks lighter.

  4. With care and caution, place the rinds a few at a time into sterilised jars. You can learn how to clean them here.

  5. Cover the rinds with the syrup and carefully seal.

Recipe adapted from Taste of Home Recipes Across America

Beauty BitesAlmila Kakinc-Dodd