Watermelon Rind Pickles (Crisp Version)

Recipe by Cindy Lynn

This is the other watermelon rind pickle recipe we use. The ginger makes a nice flavor alternative to the allspice in our other family favorite.

Top Review by MizzNezz

Another great pickle recipe from Cindy Lynn. We definitely love the ginger flavor in these. These will be so welcome on our table this winter! Thanks, Cindy!

Ingredients Nutrition


  1. To prepare watermelon rind: Trim dark skin and pink flesh from thick watermelon rind; cut in 1-inch pieces or as wanted.
  2. Dissolve lime in 2 quarts water, pour over rind.
  3. If needed, add more water to cover rind.
  4. Let stand 2 hours.
  5. Drain: rinse and cover rind with cold water.
  6. Cook until just tender; drain.
  7. Tie spices in a cheesecloth bag.
  8. Combine spices with remaining ingredients and simmer 10 minutes.
  9. Add watermelon rind and simmer until clear.
  10. Add boiling water if syrup becomes too thick before rind is clear.
  11. Remove spice bag.
  12. Pack, boiling hot, into sterilized mason jars, leaving 1/8-inch head space.
  13. Adjust caps and allow to seal.

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