Watermelon Rind Pickles

Watermelon Rind Pickles Recipe

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Cathy Gillespie


My paternal grandmother use to make these and she had a hard time canning them, because they were eaten that fast!

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4 qt
watermelon rind, green skin trimmed and any pink flesh, cut into 1" squares
2 Tbsp
1 qt
white distilled vinegar
8 c
1/4 c
crumbled cinnamon sticks
1 Tbsp
whole cloves
1 small
lemon, thinly sliced

How to Make Watermelon Rind Pickles


  • 1Place rind in a large stockpot. Add salt and enough water to cover. Simmer over low heat until the rind is tender, about 15-20 minutes. Drain and chill in very cold water for 2-6 hours.
  • 2Combine vinegar and sugar in a large pot and bring to a boil on high heat, stirring to dissolve the sugar completely. Reduce heat to low. Tie the cinnamon and cloves in a square of cheesecloth and add to the syrup; add rind to syrup and simmer over low heat until the rind become slightly transparent, about 30 minutes. Remove and discard the spice bag.
  • 3Pack the rind and syrup into hot sterilized pint canning jars, leaving 1/4" head space. Wipe the jar rims with a clean, damp cloth, fit them with the hot lids and tightly screw on the metal rings.
  • 4Process in a bath of boiling water (the water should cover the jars by 1") for 10 minutes. Then cool on wire rack, and store in a cool dark place. Refrigerate after opening. Makes 4 pints.

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About Watermelon Rind Pickles

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Heirloom

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