Watermelon Rind Pickles Recipe

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Watermelon Rind Pickles

J White Harris

By
@JWhiteH

We usually eat the sweet refreshing watermelon heart and throw the rind away. Here is a way to make use of the rind too


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Comments:

Serves:

Makes 6 half pints

Prep:

55 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

6 c
prepared watermelon rind
4 tsp
salt
1 tsp
ground ginger
4 c
sugar
1/4 c
fresh lemon juice
1/2 c
thinly sliced lemon (about 1 medium lemon)

Directions Step-By-Step

1
Preparing the Rind:

Trim the green skin and pink flesh from the rind. Cut into inch pieces.
2
Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5 to 6 hours. Drain, rinse and drain again.
3
Cover with cold water and let stand 30 minutes. Drain.
4
Sprinkle the ginger over the rind; cover with water and cook until fork tender. Drain.
5
Preparing Pickles:

Combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil for 5 minutes.
6
Add the rind and boil gently for 30 minutes or until syrup thickens.
7
Add sliced lemon and cook until the rind is transparent.
8
Pack hot into hot jars, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath.

About this Recipe

Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids