This is the perfect watermelon waste buster and tastes great with both Mexican and Japanese food, actually it takes great with everything.


  • 400 grams of watermelon rind with a little flesh still attached, peel off the hard skin and cut into 3cm pieces.
  • 275 millilitres of water
  • 100 millilitres of vinegar, we like cider but use what you have
  • a teaspoon of red pepper flakes
  • four teaspoons of salt
  • 100 grams of sugar
  • 2 green chillies, sliced (optional)


  1. Put all the ingredients except the rind into a saucepan.
  2. Bring to a boil then add the rind, return to a boil for a few seconds and then turn off the heat.
  3. Fill a clean jam jar with the pickled watermelon and juice, top with a few slices of green chilli (optional) and screw on the lid. They’re ready to eat once cooled, and will keep in the fridge for a month or longer.

This recipe is by chef Mark Breen of Seasonal Kitchen.

Hungry for more?

Check out more root to shoots recipes.