Super Simple Watermelon Rind Fridge Pickles
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Time to read 2 min
How to make Super Simple Watermelon Rind Fridge Pickles Recipe
Don’t Toss the Rind—Taste the Crunch!
Stop throwing away the best part of the summer. Our Super Simple Watermelon Rind Fridge Pickles turn overlooked rinds into a crisp, tangy, and refreshing gourmet treat. Perfectly balanced with a signature blend of sweet and savory spices, these "quick pickles" offer a unique crunch that bridges the gap between a classic cucumber pickle and a spiced fruit preserve.
How to Enjoy:
The Ultimate Topper: Add a sweet-tangy crunch to pulled pork sandwiches or burgers.
Charcuterie Star: The perfect conversation starter for your next meat and cheese board.
Salad Hack: Chop them up and toss them into a grain salad or classic coleslaw for a bright pop of flavor.
Super Simple Watermelon Rind Fridge Pickles
45 min
4 hours
About 2 jars (pint-sized)
Side Dish
United States
Ingredients
- Watermelon Rind, From about half of a medium watermelon
- 1 cup Sugar
- 1 cup White Vinegar
- 1 cup Water
- 1 teaspoon Salt (plain table salt or kosher salt is fine here)
- 1/2 teaspoon whole cloves
- 1 small cinnamon stick
- A few slices of lemon (optional)
Directions
Prep the Rind:
Cut off all the pink watermelon flesh. Peel off the dark green outer skin with a vegetable peeler. Cut the white rind into 1-inch pieces (like small squares). You want about 4-6 cups of these pieces.
Soften the Rind:
Put the rind pieces in your big pot. Cover them with plain water. Bring to a boil, then cook for 10-15 minutes until the rind is tender (you can poke it easily with a fork) but still a bit firm. Drain all the water from the rind.
Make the Pickle Juice:
In the same big pot, mix together the sugar, vinegar, 1 cup water, and salt. Add your spices (cloves, cinnamon stick, lemon slices). Bring this mixture to a boil, stirring until the sugar and salt disappear. Let it simmer for 2-3 minutes.
Combine & Jar:
Add the drained, softened watermelon rind into the hot pickle juice in the pot. Simmer together for 5-10 minutes more. The rind will start to look a bit see-through. Carefully spoon the hot rind and juice into your clean jars. Make sure the rind is covered by the liquid.
Cool & Chill:
- Let the jars cool down on your counter until they're not hot anymore. Put the lids on tightly. Store in the refrigerator.
- Let them chill in the fridge for at least a few hours (overnight is best) before eating. These will stay good in your fridge for about 2-3 weeks.
Old Town Spice Shop Kitchen
At Old Town Spice Shop, our recipes aren’t just instructions—they are the result of a collaborative obsession with flavor. Our team is a diverse blend of BBQ competitors, artisanal makers, and dedicated foodies who believe that every meal deserves a little extra character. The Old Town Spice Shop Kitchen is where we come together to experiment, taste-test, and perfect the blends you bring into your home. From drafting the perfect dry rub for a weekend brisket to crafting unique botanical mixers for your next cocktail, our collective expertise is poured into every dish we share.
