Watermelon Rind Bread and Butter Pickles
photo by weisserlance
- Ready In:
- 2hrs 10mins
- 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
- To prepare the melon, use a spoon to scrape away all the pink.
- Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
- Cut rind into strips, cubes, or chunks.
- Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
- Let stand 1 1/2 hours.
- Drain and rinse.
- Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
- Add the MELON and onions and return to a boil.
- Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
- Fit with lids.
- Process in boiling water for 10 minutes.
Questions & Replies
It says 3-4 cups vinegar....not sure why the large discrepancy.....is it just if you want more brine that you would go to 4? Acidity level is important when canning so it should be a more accurate measurement for a novice so they dont make anyone sick or worse since these are shelf stored after processing.
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.
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.
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!!
RECIPE SUBMITTED BY
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