Stop throwing away your watermelon rinds! Save them to make pickled watermelon rinds.

I know, you wouldn’t think that the rind is the most delicious part of the watermelon, but I dare you to give this recipe a try. In its natural state, the rind isn’t that great. When you eat a bit of it while enjoying your watermelon, it can taste very bitter. However, by pickling, you can completely transform the watermelon rind into a delicious snack or component to a dish.

Pickled watermelon rind is acidic, but also has a slight sweetness. I suggest using pickled watermelon rind as a slaw, a part of a salad, a bruschetta topping, or just by itself as a side dish. It also is delicious paired with something with fat, like meat or poultry. Try adding it on my Chicken Burger with Vegetables!

Pickled watermelon rind is sustainable!

Not only is  pickled watermelon rind delicious, but it also helps to reduce food waste. You are using the whole watermelon (aside from the outer green skin, which can be composted), which really helps you get a bang for your buck. In addition, pickled watermelon rind can last for quite some time due to the pickling, which acts as a means of preservation. So really, this recipe is sustainable in two ways.

The method used for this pickled watermelon rind is called a quick pickle, since it uses a vinegar-based solution versus a salt solution. However, this method is a lot easier, and you can use it on other fruits or vegetables that may be nearing the end of their shelf life. Try quick pickling carrots, red onion, jalapenos, peppers, and your traditional cucumber, and enjoy them alongside your pickled watermelon rind!

Health benefits of pickled watermelon rinds

Pickled watermelon rind is a source of fiber, which we know benefits many parts of the body from digestion to removal of cholesterol.1 According to the Dietary Guidelines over 90% of adults do not meet the fiber recommendations.2 Current recommendations for fiber intake are 28 grams per day for females and 34 grams per day for males.2 That being said, pickled watermelon rinds are a great option to include alongside other plant foods to reach the recommended daily fiber intake. 

Pickled watermelon rinds are also a source of an amino acid called citrulline.1 In the body, citrulline acts as a vasodilator, in addition to assisting in the removal of toxins from the body.3

Who knew that in addition to watermelon flesh being high in nutrients like vitamins A and C, that the rind has some health benefits to offer!4

Next time you go to toss the rinds to your fruits and vegetables, ask yourself, can I repurpose this in another way? You never know how delicious the “scraps” you discard can be, or how nutritious they can be!

Let me know how you pair your pickled watermelon rind, by taking a photo and tagging me on Instagram at @ChefAbbieGellman.

Similar Pages

For recipes like this and more, head to ChefAbbieGellman.com and check out my Pickled Red Cabbage, my Cabbage Apple Slaw, or another side like my Roasted Broccoli with Lemon Tahini Dressing!

Resources

1. Arnarson A. 4 Watermelon rind benefits. Healthline. https://www.healthline.com/health/food-nutrition/watermelon-rind-benefits#rich-in-fiber. Published April 17, 2020. Accessed May 21, 2021.
2. Dietary guidelines for Americans 2020-2025. Dietary Guidelines for Americans. https://www.dietaryguidelines.gov/sites/default/files/2020-12/Dietary_Guidelines_for_Americans_2020-2025.pdf. Accessed May 21, 2021.
3. Brennan D. Citrulline: Health benefits, potential risks, dosage, and more. WebMD. https://www.webmd.com/diet/health-benefits-citrulline#1. Published November 6, 2020. Accessed May 21, 2021.
4. FoodData central. FoodData Central. https://fdc.nal.usda.gov/. Accessed May 21, 2021.

Pickled watermelon rind

4.44 from 16 votes

Print Pin Rate

Course: Side Dish, topping

Keyword: pickled, watermelon

Prep Time: 15 minutes minutes

Cook Time: 2 minutes minutes

refrigeration time before eating: 1 day day

Total Time: 1 day day 17 minutes minutes

Servings: 8 servings

Author: Chef Abbie Gellman RD

Ingredients

• 1-2 cups watermelon rind
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 2- inch piece of ginger
• 2 teaspoons kosher salt
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon juniper berries
• 1 ea. star anise pod

Instructions

• Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into bite-sized pieces.
• Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a large saucepan. Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat.
• Move the pickles to a jars with lids. Pour on as much of the pickling juice as possible. Leave at room temperature until cool.
• Once cool, tighten the lid and refrigerate. Consume within one month.
• For best flavor, chill at least 24 hours before serving.

Video

Notes

Note: serve on salads, grains, burgers, roasted meat, poultry, fish, or vegetables, as a bruschetta topping, etc. Endless ideas!