Pickled Watermelon Rind (Just to Make You Homesick)

Total Time
12hrs 30mins
Prep 12 hrs
Cook 30 mins

From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. For the most current canning guidelines, please go to http://www.uga.edu/nchfp/how/can_home.html.


  1. Pare rind and all pink edges from the watermelon.
  2. Cut into 1-inch squares or fancy shapes as desired.
  3. Cover with brine made by mixing 1/4 cup of salt with1 quart cold water.
  4. Soak overnight.
  5. Drain brine.
  6. Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).
  7. Drain.
  8. Tie spices in a cheesecloth bag and remove before rind is bottled.
  9. Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes).
  10. Fill Sterilized jars.
  11. Adjust jar lids as in fresh-pack dills.
  12. Process in boiling water bath for 5 minutes.
  13. Set jars upright, several inches apart, on a wire rack to cool.


Most Helpful

I made these last summer and I can't wait for watermelons to come into season. These were really good. I had a lot of friends try them just for fun and they got hooked. I plan to make a lot of these and give them as Christmas gifts. My kids didn't believe me that you could pickle watermelon rind...they thought I was pulling their leg. One friend ate almost half a jar before I told her what type of pickles they were. The look on her face was priceless......

Cooking Mom of 7 February 27, 2009

I appreciate that this recipe (compared to others I've tried) dilutes Vinegar and adds lemon. I prefer the taste result of using brown sugar, not white. Commonly is cinnamon and cloves - very compatible, but allspice is also a "natural". Save that leftover juice - works wonderfully with pork.

Foggy Kitchen October 25, 2007

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