Side Dish Sauces and Condiments Canning and Preserving Recipes Pickles Japanese Pickled Watermelon Rind 5.0 (4) 3 Reviews 2 Photos Pickled watermelon rind is great to make in the summertime when watermelon is plentiful. Serve as a garnish or as a side to rice. My Okinawan grandmother and mother made these quick pickled watermelon rinds for as long as I can remember! Submitted by Diana71 Updated on April 15, 2024 Save Rate Print Share Close Add Photo Prep Time: 10 mins Additional Time: 8 hrs Total Time: 8 hrs 10 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions 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 part of the watermelon rind as you want! I Made It Print Nutrition Facts (per serving) 27 Calories 0g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 1% Vitamin C 7mg 8% 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.