Low-Waste Pickled Watermelon Rind
By OcadoLife
Published on 18 July 2025
“When you enjoy a wedge of watermelon, don’t leave the rind behind,” says Japanese American cook and food writer Kenji Morimoto, author of Ferment – a guide to making pickles and ferments. “This Low-Waste Pickled Watermelon Rind is delicious – the rind absorbs flavour while keeping its crunch. Try it with grilled fish or barbecued meats.” Allow time for overnight pickling. This recipe makes 2 (350ml) jars.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
15 minsTotal time
15 minsPrep time
Ingredients
- 400g (approx.) rind leftover from a watermelon, peeled and cut into thin, small slices (approx. 4cm x 1cm)
- 200ml apple cider vinegar (check for gluten free)
- 60g sugar
- ½ tsp salt
- ½ tsp chipotle chilli flakes
- ¼ tsp coriander seeds
- 1 thyme sprig
Method
Step 1
Divide the sliced watermelon rind between 2 350ml sterilised jars. (To sterilise, wash the jars and lids; put on a tray in the oven at 180°C/ 160°C fan/gas 4 for 15 mins.)Step 2
Make the brine by adding the vinegar, sugar, salt, chilli flakes, coriander seeds, thyme sprig and 130ml water to a small-to-medium saucepan. Bring to a low simmer, then remove from the heat; set aside for 10 mins to allow the flavours to infuse and to cool a little.Step 3
Pour the still-warm brine into the jars, then pop the lid on and leave to pickle overnight, at room temperature, before transferring to the fridge. Eat within 1 month for the best texture.