Watermelon Rind Pickles

Watermelon Rind Pickles Recipe

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J. White Harris


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

★★★★★ 1 vote
Makes 6 half pints
55 Min
40 Min
Stove Top


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


1Preparing the Rind:

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

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

About Watermelon Rind Pickles

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