Quick Pickled Watermelon Rind

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10 min


15 min


1 1/4 cups

* PLUS chilling time
Quick Pickled Watermelon Rind

(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)

Don't let the rind go to waste!


  • 1/2 cup unseasoned rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup cubed peeled watermelon rind , (3/4-in. cubes; see Kitchen tip)
  • 1 tsp gochugaru , (Korean red chili fakes)


  1. Combine vinegar, sugar and salt in a small saucepan set over medium-high. Boil until sugar is dissolved, about 1 min.
  2. Combine watermelon rind and gochugaru in a glass bowl or jar. Pour vinegar mixture overtop. Let cool slightly. Cover and refrigerate for at least 6 hrs, or overnight, before serving.

Kitchen tip

Use a knife to slice off the green watermelon peel before cutting the white rind into pieces.

For more quick pickle recipes:

check out this recipe collection.