Quick Recipe Version (TL;DR)

Yield: About 4 pint jars (32 servings, 1/4 cup each)
Prep Time: 45 minutes (plus 4 hours soaking)
Cook Time: 30 minutes
Total Time: About 5 hours

Quick Ingredients

1 medium-large watermelon (8–10 lb), about 8 cups trimmed rind
1/3 cup kosher salt (for brine)
3 cups granulated sugar
2 cups white vinegar (5% acidity)
1/2 cup apple cider vinegar (5% acidity)
1 cup water
1/4 cup fresh lemon juice
Peel strips from 1 lemon and 1 orange
2-inch piece fresh ginger, thinly sliced
1 cinnamon stick, 1 teaspoon whole cloves
1 teaspoon mustard seeds, 1/2 teaspoon black peppercorns (optional)

Do This

1. Trim watermelon: remove green peel and most red flesh, then cut pale rind into 1/2-inch cubes (about 8 cups).
2. Soak cubes in brine (8 cups water + 1/3 cup kosher salt) for 4 hours, then drain and rinse well.
3. Parboil rind in fresh water for 10–12 minutes, until just tender; drain. Meanwhile, sterilize jars and heat canning lids.
4. Make syrup: simmer sugar, vinegars, water, lemon juice, citrus peels, ginger, cinnamon, cloves (and optional spices) for 5 minutes.
5. Add parboiled rind to syrup and simmer 10 minutes until translucent and lightly tender.
6. Pack hot rind and spices into hot jars, cover with syrup, leaving 1/2-inch headspace. Remove bubbles, wipe rims, apply lids.
7. Process in a boiling-water bath for 10 minutes (for shelf-stable jars) or cool and refrigerate for up to 3 months.

Why You’ll Love This Recipe

Classic Southern-style pickled watermelon rind that turns kitchen scraps into a sweet-and-tangy treat.
Beautifully spiced with ginger, cloves, cinnamon, and bright citrus for a nostalgic old-fashioned flavor.
Great for gifting and for jazzing up cheese boards, barbecue plates, or roasted meats.
Flexible: make quick refrigerator pickles or process for pantry-stable jars.

Grocery List

Produce: 1 medium-large watermelon (8–10 lb), 2 lemons, 1 orange, 1 piece fresh ginger (about 2 inches)
Dairy: None
Pantry: Kosher salt, granulated sugar, distilled white vinegar (5% acidity), apple cider vinegar (5% acidity), whole cloves, cinnamon sticks, mustard seeds (optional), whole black peppercorns (optional)

Full Ingredients

For the Watermelon Rind

1 medium-large watermelon, 8–10 lb (you will use about 8 cups of trimmed rind)

For the Salt Brine (Pre-Soak)

8 cups (1.9 L) cold water
1/3 cup (70 g) kosher salt

For Parboiling the Rind

Water to cover rind (not measured, for boiling)

For the Spiced Pickling Syrup

3 cups (600 g) granulated sugar
2 cups (480 ml) distilled white vinegar, 5% acidity
1/2 cup (120 ml) apple cider vinegar, 5% acidity
1 cup (240 ml) water
1/4 cup (60 ml) fresh lemon juice (from about 1 large lemon)
Peel (in wide strips) from 1 lemon (use a vegetable peeler, avoid the bitter white pith as much as possible)
Peel (in wide strips) from 1 orange
2-inch piece fresh ginger, peeled and sliced into thin coins (about 10–12 slices)
1 cinnamon stick (about 3 inches long)
1 teaspoon whole cloves
1 teaspoon mustard seeds (optional, adds a subtle savory note)
1/2 teaspoon whole black peppercorns (optional, for gentle warmth)

For Canning (Optional but Recommended for Shelf-Stable Jars)

4–5 clean pint jars (or 8–10 half-pints), with new lids and bands
Large canning pot or deep stock pot with a rack

Step-by-Step Instructions

Step 1: Prepare the watermelon rind

Cut the watermelon into thick wedges or rounds that are easy to handle. Slice off the red flesh, leaving a very thin layer (or none) attached to the rind. Enjoy the red part separately. Lay each rind piece flat on a cutting board. With a sharp knife or sturdy vegetable peeler, carefully trim off the dark green outer skin so you are left with the pale white (and very light pink) inner rind.

Cut the trimmed rind into roughly 1/2-inch cubes or strips, aiming for fairly even pieces so they cook at the same rate. Measure out about 8 cups of prepared rind. Discard any overly soft or bruised pieces.

Step 2: Soak the rind in a salt brine

In a large non-reactive bowl or pot, stir together 8 cups cold water and 1/3 cup kosher salt until the salt has dissolved. Add the rind pieces, pressing them down so they are fully submerged. If needed, place a plate on top to keep them under the brine.

Cover and let soak at room temperature for at least 4 hours, or up to 8 hours. This brine helps firm up the rind and seasons it lightly so it holds its shape once pickled. After soaking, drain the rind in a colander and rinse thoroughly under cool running water to remove excess salt. Let drain well while you move on.

Step 3: Parboil the rind until just tender

Fill a large pot with enough water to cover the rind and bring it to a boil over high heat. Add the drained, rinsed rind cubes to the boiling water. Return to a gentle boil, then reduce heat to maintain a lively simmer.

Cook for 10–12 minutes, or until the rind is just tender when pierced with the tip of a knife but not falling apart. It should hold its shape yet feel no longer crunchy. Drain immediately in a colander and set aside.

While the rind is parboiling and draining, wash your jars, lids, and bands. If you plan to can the pickles, sterilize jars in simmering water for 10 minutes and keep them hot until filling. Place lids in hot (not boiling) water to soften the seals, following manufacturer instructions.

Step 4: Make the spiced vinegar syrup

In a large non-reactive pot (stainless steel or enameled), combine the sugar, white vinegar, apple cider vinegar, water, and lemon juice. Stir to dissolve the sugar. Add the lemon peel strips, orange peel strips, sliced ginger, cinnamon stick, whole cloves, and, if using, mustard seeds and peppercorns.

Bring the mixture to a boil over medium-high heat, stirring occasionally. Once it reaches a boil, reduce heat to medium-low and let it simmer gently for 5 minutes. This brief simmer allows the spices and citrus to perfume the syrup.

Step 5: Simmer the rind in the syrup

Add the parboiled watermelon rind to the hot syrup, stirring gently to coat. Return the pot to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the rind cubes look slightly translucent and tender but not mushy. The syrup will be fragrant with ginger, cloves, cinnamon, and citrus.

Taste the syrup carefully (it will be hot). If you prefer it a bit more tart, you can add another tablespoon or two of vinegar; for sweeter, add 1–2 tablespoons sugar, stirring until dissolved. Maintain a gentle simmer while you get ready to fill jars.

Step 6: Pack the jars with rind and syrup

If canning, bring your canning pot of water to a full boil and keep jars hot. Working with one hot jar at a time, use a slotted spoon to pack hot watermelon rind into the jar, leaving about 1/2 inch of headspace at the top. Try to distribute a few pieces of citrus peel, ginger slices, and whole spices into each jar for both flavor and appearance.

Ladle the hot syrup over the rind, again leaving 1/2 inch headspace. Run a non-metallic spatula or bubble remover around the inside of the jar to release trapped air bubbles, adding more syrup if needed to maintain headspace. Wipe jar rims clean with a damp cloth. Center lids on jars and screw bands on fingertip-tight.

Step 7: Process or refrigerate the pickles

For shelf-stable jars: Place filled jars on the rack in your boiling-water canner, ensuring they are covered by at least 1–2 inches of water. Return to a full rolling boil, then process pint or half-pint jars for 10 minutes (adjusting time for altitude if needed). After processing, turn off the heat, let jars rest in hot water for 5 minutes, then carefully transfer to a towel-lined counter. Do not tilt the jars. Let cool undisturbed for 12–24 hours. Check seals: lids should be concave and not flex when pressed. Label and store sealed jars in a cool, dark place for up to 1 year.

For refrigerator pickles: If you prefer not to can, simply let filled jars cool to room temperature, then refrigerate. Allow at least 24 hours (3–5 days is even better) for flavors to develop. Refrigerate for up to 3 months.

Pro Tips

Cut evenly for even tenderness: Aim for uniform 1/2-inch cubes or strips so all the rind pieces soften at the same rate.
Do not skip the brine and parboil: The salt soak and brief boil are key to getting that classic tender yet slightly firm Southern-style texture.
Use a non-reactive pot: Vinegar plus citrus can react with aluminum or uncoated cast iron, so stick to stainless steel or enameled cookware.
Pack with the pretty bits: Tuck a few pieces of lemon and orange peel, a slice of ginger, and a couple of cloves against the glass of each jar for a beautiful presentation.
Let them rest: Even if you are eager to taste, the flavor improves dramatically after a few days as the spices and citrus infuse the rind.

Variations

Extra-warm spice blend: Add 2–3 allspice berries and a pinch of crushed red pepper flakes for a warmer, slightly spicy profile that pairs well with smoked meats.
Vanilla-citrus twist: Split a small vanilla bean and simmer it in the syrup along with the citrus peels for a soft, dessert-like flavor that is wonderful with ice cream or pound cake.
Honey-sugar combo: Replace 1 cup of the granulated sugar with 1 cup mild honey for a more floral sweetness (keep total liquid volume the same for safe canning).

Storage & Make-Ahead

For canned jars processed in a boiling-water bath, store in a cool, dark pantry for up to 1 year. Once opened, refrigerate and use within 3–4 weeks. For refrigerator-only jars (not processed), cool completely before chilling and enjoy within 3 months for best texture and flavor. The pickles benefit from at least 24 hours of resting time before serving; 3–7 days is ideal. This makes them perfect to prepare well ahead of holidays, cookouts, or gift-giving. Always use clean utensils when removing pickles from the jar, and discard any jar that shows signs of spoilage (off smells, mold, or bulging lids).

Nutrition (per serving)

Approximate values for a 1/4-cup (about 50 g) serving: 65 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; about 70 mg sodium; 17 g carbohydrates; 0.5 g fiber; 16 g sugars; 0.5 g protein. Values will vary based on exact size of rind pieces and how much syrup is eaten with each serving.

Sweet and Spiced Southern Pickled Watermelon Rind