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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Stove Top


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


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.

About Watermelon Rind Pickles

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