Watermelon Rind Pickle Recipe

A marvellous way to use up left over watermelon rind to make a refreshing pickle that's great with salads.


Prep Time

10 minutes

Cooking Time

10 - 15 minutes


Makes 1 litre

Recipe Ingredients

  • 8 cups water
  • 2 tsp coarse salt
  • 5 cups peeled watermelon rind (leave a thin layer of pink), cut into 1/2 x 2 inch pieces
  • 1 1/2 cups granulated sugar
  • 1 cup apple cider vinegar
  • 1 tsp coloured peppercorns
  • 5 whole cloves
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp pickling spice
  • 8 match-stick thin slices (3 cm in length) of fresh ginger

Recipe Method

  1. In large pot, bring water and salt to the boil over a medium-high heat. 
  2. Add rind pieces and boil until tender for about 5 minutes. Strain.
  3. Transfer rinds to a large metal bowl.
  4. In a saucepan, combine sugar, apple cider vinegar, peppercorns, cloves, pickling spice, bay leaf, cinnamon stick and ginger. 
  5. Bring to a boil over a medium-high heat, stirring until sugar dissolves. 
  6. Simmer for 5 minutes, until slightly reduced. 
  7. Pour over watermelon rinds. Place a plate over the top to keep rinds submerged in liquid. 
  8. Cover and refrigerate for one day. 
  9. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks.

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