Japanese Pickled Watermelon Rind


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.

Prep Time:
10 mins
Additional Time:
8 hrs
Total Time:
8 hrs 10 mins
4 servings


  • 1 teaspoon apple cider vinegar

  • 1 teaspoon soy sauce

  • 1 teaspoon salt

  • ½ teaspoon white sugar

  • 2 cups watermelon rind, peeled

  • 1 (16-ounce) Mason jar


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

  2. 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 (per serving)

27 Calories
0g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 27
% Daily Value *
Total Fat 0g 0%
Sodium 658mg 29%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 1g
Vitamin C 7mg 37%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 92mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love