Watermelon Pickles

Watermelon pickles are something I’ve wanted to make for a long time. I’ve heard people talk about them. I always figured there had to be something I could do with the rinds leftover from my watermelons. Watermelon pickles are just like regular ole cucumber pickles but with a great twist. They’re good and crunchy. All those years of seeing these and I wait this long to finally make them. What was I thinking?

Watermelon Pickles

Sweet Heat

This particular recipe makes watermelon pickles that are sweet at the start and spicy at the end. You could eat them right out of the jar or even put them on hot dogs or hamburgers for something totally different.

I’m contemplating chopping a few of these watermelon pickles and making a relish or even watermelon pico de gallo. I think it’d come out delicious. The flavor balance is perfect, not overly sweet or spicy. The pickling spice is strong, which I like a lot, but if you’re not such a fan of the cloves in it you might want to use slightly less or remove some of them before adding to the brine.

Love pickles but in a hurry? Try my quick fix spicy pickles. For a delicious easy pickled salad, try my refrigerator cucumber salad.

Watermelon Pickles
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5 from 1 vote

Watermelon Pickles

Watermelon pickles are just like regular ole cucumber pickles. They’re good and crunchy.
Course Side
Cuisine American
Keyword pickles, watermelon
Prep Time 30 minutes
Cook Time 1 day
Total Time 1 day 30 minutes
Servings 2 pints
Calories 532kcal




  • Blanch the watermelon rind by bringing 4 cups of water and 3 tablespoons of salt to a boil in a pot over high heat. Stir until the salt dissolves.
  • Add the watermelon rind. Reduce heat to a simmer and continue simmering until just starting to turn tender (you want them to still be a bit crispy), about 5 minutes.
  • Skim off any fat and drain. Transfer to a large bowl.
  • Make the brine by bringing the remaining 1 cup of water, 1 teaspoon salt, vinegar, sugar, pickling spice, and red pepper (if using) to a boil in saucepan. Stir until the sugar is dissolved.
  • Pour the brine over the watermelon rind.
  • Cover with a plate to keep the rind submerged and let cool to room temperature.
  • Transfer to glass jars, cover and refrigerate overnight before serving.
  • The pickles will keep in the fridge for up to 3 months.
  • Combine and store: Pour the hot brine over the rind. Use a small plate or a Ziplock bag partially filled with water (I use the Ziplock bag) to hold the rind under the brine. Let cool to room temperature. Transfer the rind and brine into clean glass jars (I use Mason jars), cover and chill before serving. Keep refrigerated – they’ll keep several months.


Calories: 532kcal | Carbohydrates: 129g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 10512mg | Potassium: 538mg | Fiber: 3g | Sugar: 119g | Vitamin A: 1762IU | Vitamin C: 27mg | Calcium: 99mg | Iron: 2mg

Nutritional values are approximate.

Skinned Watermelon

Nothing beats an ice-cold watermelon. It has been crazy hot here in Indianapolis the last few days, so I decided to grab a watermelon. Then, I skinned it.

The first time I saw a skinned watermelon, I scratched my head… How did they do that? I found a great video on YouTube that explained it all, so off I went made my own skinned watermelon. I was so happy with the end result I carried the watermelon around the ‘hood showing it to the neighbors. Make one and take it to your next big party!

Skinned Watermelon

Let’s get started!

So… here’s how you do it. First, grab TWO watermelons that are as close to the same size as you can get. Large or small, round or oblong, it doesn’t matter, as long as they are the same size. The only other thing you’ll need is a new Scotch-Brite scrubbing pad.

You shave the first watermelon and then scoop out the fruit from the second. The first watermelon is then inserted inside the second. It’s actually pretty easy to do.

The first watermelon…

So, start with the first watermelon. Put it on a cutting board and cut the rind off on all sides. Just take your knife and cut from the top to the bottom down the sides, following the contour of the melon. Don’t cut too deep, but get most of the rind. Be careful, as the melon will be slippery. It’ll want to get away from you.

Now, take the Scotch-Brite pad and run it all over the skinned melon. This will take off the remaining rind and any little ‘veins’ that you see. When you’re done, the watermelon will be smooth and pretty!

Skinned WatermelonThe second watermelon…

Now, grab the second watermelon and cut it in half. Take a large spoon or an ice cream scoop and scoop out most of the fruit. Save the fruit for later, or do as I did and snack on it while you’re finishing the project.

Put them together…

Skinned Watermelon

Test the fit of the skinned watermelon by inserting it into one of the scooped halves and add the other half as a top. If it doesn’t fit well you might have to scoop out more flesh or shave off more melon. Just remember, the skinned melon is as slick as a greased pig. It’ll want to get away from you so hold on to it!
Finally, when everything fits, just as the top and carry the melon to your party. Take off the lid and watch everyone’s expressions as they wonder how you did it!

Skinned Watermelon

Also try my jello-filled melon! It’ll wow everyone too!