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Pickled Watermelon Rinds


Makes about 3 quarts


3 cup Water

2 cup Apple Cider Vinegar

1 Lemon, juiced

¾ cup Sugar

1 cup Maple Syrup

3 Tablespoon Peppercorns (pink, black or mixed)

1 teaspoon Red Pepper Flakes

3 whole Cinnamon Sticks

6 Tablespoons Kosher Salt

12 cups Watermelon Rind, outer skin removed and flesh ¾ inch cubed

3 one quart Mason Jars


To create the brine, place the water, vinegar, lemon juice, sugar, maple syrup, peppercorns, pepper flakes, cinnamon sticks and salt in a sauce pan and heat over a medium flame until it simmers gently.  Continue to simmer for about five minutes.  Remove from the heat and allow to cool for about 10 minutes.


Firmly pack the cubes of watermelon rind into the mason jars and pour the prepared brine to fill the mason jars (include one cinnamon stick per jar).  Continue cooling at room temperature for about an hour.  Tightly turn the lids onto the jars and place in the refrigerator.  Allow to pickle overnight or up to 4 weeks.  Always store in the refrigerator.