Watermelon Rind Pickles

Watermelon Rind Pickles

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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)

How to Make Watermelon Rind Pickles


  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.

Printable Recipe Card

About Watermelon Rind Pickles

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

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