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Watermelon Rind Pickles

4.5(29)

Mom made these when I was a kid and they were quite a treat. I sometimes make them for my own family and they don't last long. They are such an unusual food that they make for quite the conversation.

by Cindy Lynn·published 2002-09-02

Open original recipe

Lunch/Snacks

Servings

(5–6)

Total time

2h 5m

prep 1h 30m

Calories / serving

642 kcal

Ingredients (10)

serves

4 lbs watermelon rindwatermelon
2 cups vinegar (white)vinegar
2 cups waterwater
4 cups sugarsugar
3 cinnamon stickscinnamon
1 teaspoon whole clovesclove
1 teaspoon whole allspiceallspice
1 lemon, sliced thinlemon
1/4 cup saltsalt
1 quart waterwater

Instructions (11 steps)

01Pare watermelon rind and remove all pink portions.
02Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.
03Weigh.
04Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover).
05Drain rind, wash in fresh water and drain.
06

Combine remaining ingredients and boil together 5 minutes.

07Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).

08Pack rind in hot sterilized jars.

09Cover with boiling syrup and seal.

10Spices may be tied in cheesecloth bag if desired.

11Cantaloupe rind, pumpkin or winter squash rind may be cut into pieces and pickled in the same way.

Nutrition (per serving)

Calories: 642 kcal
Protein: 0 g
Fat: 0 g
Saturated fat: 0 g
Carbs: 162 g
Fiber: 1 g
Sugar: 160 g
Sodium: 5672 mg
Cholesterol: 0 mg

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Rich recipe — supports nutrition-aware planning.