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Overhead jar view of pickled watermelon rind.
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Watermelon Rind Pickled with Ginger and Clove

Pickled watermelon rinds with clove bring a sweet and tangy crunch to your summer table. The light spice and refreshing bite make it a fun way to use every part of the fruit. It’s simple, unique, and perfect for warm days.
Course Pantry, Side Dish, Sides
Cuisine American, International
Keyword boil, can, cool, dissolve, jar, peel, pickle, pickled watermelon, recipe, refrigerator, salt, seal, spice, sterilize, store, vinegar, watermelon, watermelon rind
Prep Time 5 minutes
Cook Time 15 minutes
Refrigerate 1 day
Servings 4 Servings
Calories 214kcal
Author Zuzana Paar

Equipment

Ingredients

  • 4 Cups Watermelon Rind trimmed, peeled and cut into 1-inch squares
  • 1½ Cups Water
  • 1 Cup White Vinegar distilled
  • ¾ Cup Sugar
  • 1 Tablespoon Kosher Salt
  • 1 Stick Cinnamon
  • 3 Pieces Cloves
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Black Peppercorns
  • ½ teaspoon Crushed Red Pepper Flakes optional
  • 1 Inch Fresh Ginger fresh, slice
US Customary - Metric

Instructions

  • Peel off the green skin from the watermelon rind, leaving only the white part, and cut it into 1-inch cubes.
  • Bring a pot of water to a boil, add the rind, and blanch for 5 minutes to soften; drain and set aside.
  • In the same pot, combine water, vinegar, sugar, salt, cinnamon, cloves, mustard seeds, peppercorns, red pepper flakes, and ginger; stir and bring to a gentle boil.
  • Add the blanched rind, reduce heat, and simmer for 10–15 minutes until translucent, then transfer to a clean jar, cool, seal, and refrigerate for at least a day before serving.

Notes

  • Use fresh watermelon rind for the best crunch and flavor. Make sure to remove the outer green skin before pickling.
  • Add ginger and clove evenly so every bite has a balanced taste. You can adjust the spice level to suit your preference.
  • Store pickled rind in a clean, airtight jar to keep it fresh longer. Refrigeration helps maintain its crispiness and flavor.
  • Let the rind sit for at least a day before tasting. This allows the ginger and clove to fully infuse into the pickles.

Nutrition

Serving: 0.5Cup | Calories: 214kcal | Carbohydrates: 52g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Sodium: 1762mg | Potassium: 238mg | Fiber: 2g | Sugar: 47g | Vitamin A: 949IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 1mg