Skip to main content

Bubba's Pickled Watermelon Rind

Whatever you do, don’t discard your watermelon rind this summer!

It may sound a little strange to make pickles out of watermelon rind but, it really might surprise you how delicious they are.  

My mother used to make these every summer and recalling them, Bubba gave it a try and is now carrying on the tradition ~ lucky for me!  I love about anything pickled and these watermelon pickles are fantastic!

Here are some fun watermelon facts:

  • The largest watermelon on record was raised in 2005 by the Bright family in Hope, Arkansas, weighing in at 268.8 pounds.

  • Early explorers used watermelons as canteens.

  • In Luling, Texas, 1989, the Guinness World Record for watermelon seed spitting was set at 68 feet, 9 and 1/8 inches by Lee Wheelis.  The record still stands.

  • The first cookbook published in 1796 in America contained a recipe for watermelon rind pickles.

  • A watermelon was once thrown at Roman Governor Demosthenes during a political debate.  Placing the watermelon on his head, he thanked the thrower for providing him with a helmet to wear as he fought Philip of Macedonia. 
Watermelon pickles are a tangy, sweet complement to grilled burgers, barbecued meat, hot dogs, chicken and seafood.  A 6 pound watermelon yields about two pounds of rind.  The pickles are very sweet and contain a great mix of spices, they even smell divine.  It may seem complicated to make them but, it’s not.  It takes a couple of days to make them and then they’re ready to relish. 

So with summer around the corner, remember not to pitch your watermelon rind.  Now, if I could only convince Bubba to try pickled eggs!

Bubba’s Watermelon Pickles


1 watermelon
3 quarts water for brine, plus more
3/4 cup salt
5 cups sugar
3 cups white vinegar
1 tablespoon whole cloves
6 cinnamon sticks (break to 1")
1 tablespoon allspice
1 lemon, sliced


Remove the rind from the watermelon, removing as much of the pink meat as possible and all of the green outer skin.
Cut the rind into small bite-sized pieces.
Make a brine of 3qts water and 3/4 cup salt.
Put the rind in a bowl, cover with the brine, and refrigerate at least 6 hrs

Drain and rinse the rind.  Put the rind in a pot, cover it with water, and boil it about 15 minutes until tender.  Drain and remove the rind.

Mix the rest of the ingredients with 3 cups of water and bring to a boil for 5 minutes.  Pour over the watermelon.  Refrigerate overnight.

Bring the watermelon and syrup to a boil and then turn the heat down to medium-high and cook for 1 hr, stirring periodically.


To can them, put them straight from the pot into canning jars, leaving about a half inch open at the top.  Clean the jars off, put the lids on, and put in boiling water for 15 minutes.  Remove from pot.

Let the jars set at room temperature for 24 hours.  They do not need to be refrigerated unless you desire them chilled before serving.

Is it pickles or is it candy?  You’ll have to try it and decide for yourself as I don’t think you’ll find it in the stores.  

Way to go, Bubba!  They’re delicious!


  1. Pickled watermelon rind sounds very unique, I would love to try it!

  2. I have heard of these but have never tried them! They sound delicious! Thanks!

  3. I have never heard of this. Is it a regional thing?

  4. Watermelon Pickles have been around at least 70 plus years as my mother use to make these. And I am 82 years old this July.
    I love them and more people should try them.

  5. 5 Star Foodie, they are very spicy and delicious. Thanks!

    Debbi, they are a great thing you'll have to try!

    M @ Betty Crapper, my mother made them when we lived on the farm in Ohio, and for that matter, my grandmother made them also. I believe they are a Southern delicacy though.

    Dodie, thanks! I transposed the numbers ~ they were in the first cookbook in 1796, not 1976. So they've been around well over 200 years. I agree, they are delicious and more people should try them! Thanks for the comment!

  6. Hi Pam,
    It seems delicious and the colour is amazing. I bet that this is a real and unique treat!

  7. I have been meaning to try pickled watermelon rinds. I'm looking forward to seeing how this recipe turns out.

  8. When you say mix in the rest of the ingredients, I presume this does not mean the pink flesh you have removed from the rind? That is far too good to eat to put in a pickle. I will try this recipe as I grow watermelons in my garden.Diane

  9. darn it...only if i read this post yesterday... :)

  10. Salsa Verde, thanks! It definitely has a unique taste, very spicy and the color is great. It's amazing what those spices can do!

    Fresh Local and Best, great! I hope you try it. They're very sweet and one great pickle!

  11. Food, Fun and Life in the Charente, remove all the pink and eat it! There should be no pink in this recipe at all. This recipe is using only the rind. Lucky you with watermelons in your garden!!! I hope you try this, very unique and delicious!

  12. What a blast from the past! When I was a child, the women of my family used to make this and I regretfully never tried it. Now that I'm "mature" and love these types of heirloom recipes, I may just have to give it a try. Thanks for the inspiration!

  13. mr. pineapple man, I know what you mean, as that happens to me so often. Thanks!

    Karen Harris, it's one of those oldies but goodies and I hope you try it! Thanks for stopping by!

  14. I love watermelon pickles. As a girl, they were the first pickle I learned to make.

  15. Oh my god, this is very interesting and impressive! I'd love to try watermelon rind pickles!

  16. Pam, thanks for passing from my blog and it's a pleasure meeting you. I thought that only we Greeks make use of the water melon rind but I am glad to learn another way to use it. You might want to check it out:

  17. Mimi, they are the best and what an accomplishment for your first venture with pickles. Bet you were very proud of them!

    Kenny T, I'm glad you're impressed and hope you try them. They are sooo delicious!

    Ivy, I'm glad you have been introduced to a new way for the rinds! I hope you try this! I will be checking out how Greeks utilize the rind now! Thanks for stopping by; it is nice meeting you also!

  18. Sounds very interesting. I have never had the opportunity to try these yet!

  19. Lyndsey, they taste so great and I hope you get a chance to try them as they are unlike any other pickle and so good!

  20. Watermelon rind? Oh, this is new to me. It reduce the rubbish too, hehe...

  21. I have been waiting for a recipe for watermelon rind!

  22. I've heard of them never tried them-would be interesting though!:)

  23. I've never heard of this before but it does sound fun to try! Thanks for the recipe!

    Thanks for visiting our blog too!

  24. I have never heard of anything like this, but I want to try it soon! It sounds very good!

  25. My mom had us eat loads of watermelon so that she could pickle it for my dad. We' loved eating all the watermelon, but as a kid I did't eat much of the pickled rind. Brings back lots of childhood memories :)

  26. Nice idea Pam, I have to try!!

  27. Little Inbox, LOL! It does that for sure!

    tasteofbeirut, good! I'm glad you stopped by and saw it!

    Holly, they are a wonderful thing! Thanks!

    BeadedTail, it is a fun thing to make that's delicious! Thanks for the visit!

    Autumn @Good Eats Girl, I'm glad it's something new for you to try and hope you do!

    Diane, great! Kind of funny, I'm not a big watermelon fan and Mom bought lots of it for this reason also. I love, love the pickles though and the memories too!

    Zia Elle, it's unique and I hope you give it a go!

  28. I made these once several years ago. It was fun and they are delicious!

  29. Karen, they are a sweet thing for sure! Have a good day!

  30. Hello,

    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on "Add your site"

    Best regards,


  31. Vincent, thanks so much. I appreciate it!

  32. I am getting ready to try your recipe. I have one question - do you include / Ethe lemons when you put up the rinds or throw away? Enjoyed the music also thanks Mary Beth


Post a Comment


I was supposed to get a nice body for summer, but there's a small problem... I like food!

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews