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    You are in: Home / Recipes / Pickled Watermelon Rind Recipe
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    Pickled Watermelon Rind

    Total Time:

    Prep Time:

    Cook Time:

    36 hrs 30 mins

    36 hrs

    30 mins

    GrandmaIsCooking's Note:

    --Adopted Recipe-- I used to make watermelon rind pickle, but my recipe is in the group of my recipes that is "hiding" from me. I will try to figure out how much rind, but I am guessing it is the peeled rind of one melon, and have changed the directions to reflect this. I have also added the step of soaking overnight in salt water. Amount of salt is approximate, but I never made any kind of pickle without any salt, as this recipe originally was written. Everything in this recipe is subject to change when I find my recipe. I have simply made some changes to try to make the recipe a little clearer, because I don't want someone to waste time and ingredients on a recipe that really seemed to be missing some ingredients and some steps. Preparation time includes standing time.

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    Units: US | Metric


    1. 1
      Peel the hard rind from the outside of the watermelon, and scrape off most of the pink from the inside. Chop into 3/4-1 inch pieces.
    2. 2
      Add salt to water and pour over watermelon rind in a large glasss or ceramic bowl. Soak overnight in the refrigerator.
    3. 3
      In the morning, pour off the salt water and rinse well.
    4. 4
      Add three pounds of brown sugar to the vinegar in a cooking pan. Bruise the spices, tie in a muslin bag and boil with the vinegar for five minutes.
    5. 5
      Then pour over the rind and let it stand twenty-four hours at room temperature.
    6. 6
      The next day, drain and save the liquid and, after heating it to a boil again, pour it over the rind again and let stand another twenty-four hours at room temperature.
    7. 7
      The last morning, bring to a full boil and boil all together for 10 minutes, then pour into sterilized jars and process according to the directions in a reputable canning guide.

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    Ratings & Reviews:

    • on October 25, 2007


      Lots discoveries working this recipe! The results are sorta like chewing the meat off a bone! It's Southern comfort finger food to suck the meat (the white part between the red and the green) from the rind. (BTW I wear dentures) The amt of spices was huge,yet worked perfectly. The "sauce" is to die for! and I saved all extras for other sauce uses. I think use of brown sugar was significant. I'm still perfecting the right vinegar blend, as pure apple cider vinegar can impart a dominant flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2004

      Amount of watermelon rind is not specified

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pickled Watermelon Rind

    Serving Size: 1 (89 g)

    Servings Per Recipe: 50

    Amount Per Serving
    % Daily Value
    Calories 117.6
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 570.8 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 1.7 g
    Sugars 26.5 g
    Protein 0.2 g

    The following items or measurements are not included:

    watermelon rind

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