Watermelon Rind Bread and Butter Pickles

READY IN: 2hrs 10mins
Recipe by fluffernutter

Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big -- or even cut the rind into spears -- they're delicious straight from the jar and on relish trays.

Top Review by weisserlance

This is a clear cut, no nonsense recipe which is really straightforward and not difficult. We made a mistake and picked a watermelon WAY before it was ripe (they aren't easy to judge) and so watermelon pickles it was. The only variation came from my using pickling spice as a substitute for mustard/celery seeds. And my only question is whether one is supposed to let them 'cure' for a week or two? That is what I decided to do.

Ingredients Nutrition


  1. To prepare the melon, use a spoon to scrape away all the pink.
  2. Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
  3. Cut rind into strips, cubes, or chunks.
  4. Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
  5. Let stand 1 1/2 hours.
  6. Drain and rinse.
  7. Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
  8. Add the MELON and onions and return to a boil.
  9. Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
  10. Fit with lids.
  11. Process in boiling water for 10 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a