Recipe By Diana71
Published Jul 17th
Prep 10m Cook - Additional 8h Ready In 8h 10m
Servings 4 servings Calories 27.3

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.
  2. 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.

Nutrition Facts

  • Calories 27.3
  • Carbohydrate 6.1 g
  • Fat 0.3 g
  • Fiber 0.4 g
  • Protein 0.6 g
  • Sodium 657.6 mg
  • Sugar 0.5 g

Chef's Notes

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


  1. this was surprisingly good. it would be a great side dish alongside a stirfry. I was tempted to double the liquid but am glad I didn't because you get more juice as it marinates and I think the soy sauce would have been too strong. will make again.

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