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Pickled Watermelon Rinds

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5 from 18 reviews


Looking for a way to use up watermelon rinds? Here’s a delicious way to make Japanese-style pickled watermelon rinds!


Units Scale
  • 2 lbs of watermelon rind (907g)
  • 18g (2% of watermelon rind weight) salt
  • 3 tbsp rice vinegar
  • 22 1/2 tbsp maple syrup (depending on how sweet you like it)
  • 2 tsp Japanese mustard power
  • 1 1/2 tbsp sesame oil (or olive oil)

Optional add-ins:

  • 1 1/2 tbsp soy sauce
  • 2 tbsp kombu mentsuyu
  • 1 crushed garlic clove
  • 1 hawk claw pepper (Takanotsume chili pepper)
  • dijon / regular mustard instead of Japanese mustard
  • black pepper


  1. Wash the outside of the watermelon well. Slice the green parts off and then slice into equal sized pieces of your choice. Place in a reusable bag or large ziplock bag and add 2% of salt of the total weight of the watermelon (in this case, 18g). Rub the salt in and shake the bag. Place in the fridge overnight.
  2. The next day, remove 90% of the water in the bag. Add the rice vinegar, maple syrup, mustard powder and sesame oil. Let it sit in the fridge for at least 15 minutes. Serve and enjoy!


  • Helpful Equipment: pickling jars, reusable bags
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).