Watermelon Rind Bread and Butter Pickles

READY IN: 2hrs 10mins
Recipe by fluffernutter

Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big -- or even cut the rind into spears -- they're delicious straight from the jar and on relish trays.

Top Review by Gratefully Deadicat

This was my first time making watermelon rind pickles and I chose this recipe because it didn't have the large amounts of sugar like all the other recipes, I found out that these tasted like my Grandma's bread and butter pickles that I loved so much as a kid but with watermelon rind and they are wonderful. I will definitely be making these again.

Ingredients Nutrition

Directions

  1. To prepare the melon, use a spoon to scrape away all the pink.
  2. Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
  3. Cut rind into strips, cubes, or chunks.
  4. Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
  5. Let stand 1 1/2 hours.
  6. Drain and rinse.
  7. Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
  8. Add the MELON and onions and return to a boil.
  9. Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
  10. Fit with lids.
  11. Process in boiling water for 10 minutes.

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