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Watermelon rind pickle

Australian Gourmet Traveller recipe for watermelon rind pickle.

By Emma Knowles
  • 10 mins preparation
  • 25 mins cooking plus standing
  • Serves 6
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Watermelon rind pickle
After eating all that watermelon, it seems a shame to waste the rind. Most recipes call for curing the rind in brine for five days. We've made a quicker version here. Nonetheless, the pickle needs time to stand. Give it at least one week or up to two months. Makes 1 litre.


  • 75 gm fine sea salt
  • 1 kg watermelon rind, thinly shaved on a mandolin
  • 600 gm white sugar
  • 450 ml white wine vinegar
  • 1 lemon, thinly sliced
  • 2 fresh bay leaves
  • 1 tbsp white peppercorns, coarsely crushed
  • 2 tsp brown mustard seeds
  • 1 cinnamon quill


  • 1
    Combine salt and 1 litre water in a saucepan and bring to the boil. Remove from heat, add watermelon rind, then transfer to a non-reactive container and stand until cooled to room temperature (1-2 hours). Drain, set aside.
  • 2
    Meanwhile, combine sugar, vinegar, lemon, bay leaves, spices and 450ml water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook for 10 minutes. Add watermelon rind and simmer until translucent (10-12 minutes), then transfer rind and pickling liquid to sterilised jars and stand until cold. Store in a cool dark place for up to 2 months. Once opened, store in refrigerator for up to 1 month.
  • undefined: Emma Knowles