Pickled Watermelon Rind

Kenny Gilbert

Gilbert's Southern Kitchen & Bar, Fernandina Beach, FL

Summer’s favorite fruit is more generous than you know. Next time you’ve chopped up thick wedges, diced toothpick-perfect cubes, or melon-balled to your heart’s content, spare the remaining rind from the trash or compost bin—there’s a whole other dish just begging to made with the fruit’s verdant outer shell. Kenny Gilbert turns it into a Southern staple with this easy pickle that yields a versatile result that works as a side, condiment, or afternoon snack.


  • 1 cup apple cider vinegar
  • 1/4 cup white sugar
  • 1/2 tablespoon crushed red pepper flakes
  • 1 tablespoon kosher salt
  • 4 cups peeled and sliced watermelon ribs


Combine vinegar, sugar, crushed red pepper flakes, and salt in a bowl and mix together well.

Divide the watermelon rinds into ziplock bags. Divide vinegar mixture into each bag evenly. Seal bags and allow the watermelon rinds to sit overnight in the fridge before eating.

The pickled rinds will keep in a sealed ziplock bag or in an airtight container in the refrigerator for up to 1 week.


4 cups