My Okinawan grandmother and mother have made pickled watermelon rind for as long as I can remember. I've continued the tradition with this quick recipe. It's a form of "tsukemono," or Japanese pickles. My siblings and I have always been taught that we should use as much of a fruit or vegetable as possible, and then compost the rest. Per my "obaasan," or grandmother, the rind is good for you and helps your blood flow throughout your body. You can definitely find this tsukemono in all of our fridges in summer when watermelon is plentiful. Serve as a garnish, or as a side to rice.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.

  • Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.

Cook's Note:

Use as much or as little of the "pink" as you want!

Nutrition Facts

27.3 calories; protein 0.6g 1% DV; carbohydrates 6.1g 2% DV; fat 0.3g 1% DV; cholesterolmg; sodium 657.6mg 26% DV. Full Nutrition