Real Recipes From Real Home Cooks ®

watermelon rind pickles

★★★★★ 1
a recipe by
J. White Harris
Gallatin, TN

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
serves Makes 6 half pints
prep time 55 Min
cook time 40 Min
method Stove Top

Ingredients For watermelon rind pickles

  • 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.