Make Your Own Watermelon Rind Pickles

Make Your Own Watermelon Rind Pickles! This recipe sounds a bit odd, at least it did to me before I had a taste. These yummy pickles taste a bit like apple pie filling with a zip.

Your friends will be begging for jars of this after they taste it. Now that you’ve eaten all of that delicious watermelon, it’s time to prepare the best part! The Rind!!

Watermelon Rind Pickles

You’ll Need:
The Leftover Rind of 1 Large Watermelon
1 c. Canning Salt. (Do not use Table salt)
1 Gallon Water
3 Whole Sticks Cinnamon
1 Tbs Whole cloves
1 Tbs Whole Allspice
1/4 tsp Mustard Seed
1 medium Lemon, very thinly sliced
7 c. sugar
2 c. White Vinegar

First, Cut away all of the pink that is left on the rind, you only need the white part for this recipe.

Next, peel away the green rind. A carrot peeler works well for this, and the kids really enjoy helping. The rind is easier to handle if you cut the rind into 1″ wide strips first. Cut the rind into 1″ cubes.


Next, place 4 Qts of prepared rind in a large bowl and add 1 c. Canning Salt. (Do not use Table salt) and 1 gallon of water. Cover and allow to stand 12 hours or overnight in a cool place.


Drain your rind, rinse well in cold water. Pour the rind into a Lg Saucepan, add 1 gallon of water and cook until tender. Drain and set aside while you prepare the spiced syrup.

In a spice bag** combine 3 Whole Sticks Cinnamon, 1 Tbs Whole cloves, 1 T. Whole Allspice, 1/4 tsp Mustard Seed**for a spice bag I use the reusable muslin tea bagsthat are available at health food stores or in your local grocery store in the teas/organic foods section. They generally come in a bag of 12 for about $1.50 and are reusable**


Combine the following in a lg saucepan & bring to a boil

  • spice bag
  • 1/2 c. Thinly sliced lemon (about 1 med)
  • 7 c. sugar
  • 2 c. White Vinegar

Reduce heat to a simmer and continue simmering for 10 minutes. Carefully add your rinsed rind and simmer until rind is transparent.


Carefully remove your spice bag (As you can see in my pot, I don’t bother removing it until I’m almost done, but it helps to get it out of the way of your ladle).


Ladle rind and spiced syrup into hot prepared jars leaving 1/4″ headspace. Adjust 2 piece canning caps and process for 10 minutes in a boiling water bath. Allow them to set for 24 hours before eating. They are best if eaten chilled.


Gift Ideas:

  • Great Addition to a Gift basket-
  • Create a Watermelon Theme Basket- add Watermelon BBQ Sauce, Watermelon Rind pickles, a cute red and white checkered dishcloth and some handwritten watermelon recipe cards
About Liss 4051 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.


  1. the first time that i made them they tasted like squash. they were horrible. the next time they came out perfect.

    i don’t know what i did wrong the first time.

    • The first time that I made them they tasted like squash. They were horrible. The next time they came out perfect. I don’t know what I did wrong the first time.

      hmm, that’s kind of odd, Maybe you made them perfectly both times and the rind just wasn’t any good the first time. I’ve never had that happen, but I have discovered older jars that got moved into the back of the cupboard that still had big slices of lemon in them and they’re so tart your eyeballs roll when you eat them!

  2. this was one of my dad’s favorites to eat. he always came home from michigan with them when they went up to visit family. hard to find this item in florida.

    my mom would make it occasiionaly as well.

  3. i’m 73 and I remember my mother making these when I was about 10. They are so good, thank you for the recipe.

  4. i remember my mom having big crocks in the basement. i should still have her recipe. one thing i did learn from a former sister-in-law that lived on a farm.

    i made a batch of dill pickles the next year and told her that they didn’t taste quite the same as when she had taught me. she did mention to me that it makes a difference with the water. the first year we used well water.

    the next year on my own, i had used city water with clorine and flouride. after that, i was careful to add “non-city water” to my shopping list.

  5. Tried this over a long weekend I had off from work. These are so awesome. They kind of have that “sweet and sour” sauce flavor to them.

    Great way to use all the watermelon.

  6. Hmm I haven’t had pickled watermelon in many years. I will need to make some. Approximately how many quart jars per average watermelon?

  7. My Grandma used to make these and wine from the rind too. I haven’t had any for such a long time. Thank you for this recipe!

    I plan to do my Grandma proud in summer 2019!

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