Watermelon Rind Bread and Butter Pickles

Submitted 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."

 

• Ready In: 2hrs 10mins
• Ingredients: 10
• Yields: 8-10 pints

ingredients

• 8 cups cubed watermelon rind
• 2 lbs onions, thinly sliced
• 1⁄2 cup pickling salt
• 2 cups sugar
• 2 tablespoons mustard seeds (brown or yellow)
• 2 teaspoons turmeric
• 2 teaspoons celery seeds
• 1 teaspoon ground ginger
• 1 teaspoon peppercorn
• 3 -4 cups white vinegar

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.

Reviews

[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.

 

[weisserlance]

This is a clear cut, no nonsense recipe which is really straightforward and not difficult. We made a mistake and picked a watermelon WAY before it was ripe (they aren't easy to judge) and so watermelon pickles it was. The only variation came from my using pickling spice as a substitute for mustard/celery seeds. And my only question is whether one is supposed to let them 'cure' for a week or two? That is what I decided to do.

 

[ChloeBaby]

First off, I have never had watermelon rind pickles before in my life, but have always been intrigued by them. After a few false starts (thanks fluffernutter for the help!) I have 6 jars of the crunchiest, yummiest, homemade pickles I've ever had. Ok, 5 jars now :) The onions are fantastic too. I will be making these every year now, they are definitely winners!!! Thank you for converting me!!

 

[Sleepm]

Just wonderful too use like a side relish for every day. Now my husband hunts for watermelons just for the rind. OMG, I better not run out!

 

[apache6286]

Once Jared how long will they last in the cabinet?