Pickled watermelon rind with garlic & dill (No sugar recipe)

This quick-pickled watermelon rind recipe uses garlic, dill, and vinegar for a crunchy, savory pickle with no sugar added. It's a great zero-waste snack, side dish, or addition to your vegan cheese board.

Recipe by Cadry Nelson on July 8, 2025

Prep time: PT15M

Cook time: PT5M

Total time: PT1460M

Rating

5 stars (2 reviews)

Keywords

no sugar pickles, quick pickles, savory watermelon rind pickles

Ingredients

1 cup water
2 Tablespoons sea salt (or kosher salt (not iodized))
1 cup white vinegar
10 to 12 ounces watermelon rind (peeled with most red flesh removed, cut into ¾ inch wide by 2–3 inch long sticks)
2 garlic cloves (peeled & sliced thin)
1 sprig dill (fresh)

Cuisine

American
Southern-inspired

Steps

In a small pot, combine the water and salt. Warm over medium heat, stirring until the salt dissolves (about 2–3 minutes).
Turn off the heat and stir in the white vinegar. Set aside to cool slightly.
Add the watermelon rind pieces to a clean jar, along with the sliced garlic and fresh dill. Then carefully pour the vinegar solution over it. Make sure the pieces are totally submerged, and cover the jar with a lid. Let the jar cool to room temperature, then transfer to the refrigerator.
Let the pickles sit for at least 24 hours for best flavor. Store pickled watermelon rind in the refrigerator for up to 4 weeks. The pickles may soften over time, so enjoy within 2 to 3 weeks for the best crunch and flavor.

Nutitrion

Serving Size: 1 serving
Calories: 17 kcal
Carbohydrates: 2 g
Protein: 0.2 g
Fat: 0.01 g
Saturated Fat: 0.002 g
Sodium: 2328 mg
Sugar: 1 g
Unsaturated Fat: 0.002 g

Reviews

Shell on 2025-07-19 (5 stars):
I would have never imagined I wouldn't be tossing the rind after slicing a watermelon. What a great idea - very tasty! Cranapple juice!

Pickled watermelon rind with garlic &amp; dill (No sugar recipe)