Watermelon Rind Pickles

Watermelon Rind Pickles created by Mark M.

Mom made these when I was a kid and they were quite a treat. I sometimes make them for my own family and they don't last long. They are such an unusual food that they make for quite the conversation.

Ready In:
2hrs 5mins
Yields:
Units:

ingredients

directions

  • Pare watermelon rind and remove all pink portions.
  • Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.
  • Weigh.
  • Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover).
  • Drain rind, wash in fresh water and drain.
  • Combine remaining ingredients and boil together 5 minutes.
  • Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).
  • Pack rind in hot sterilized jars.
  • Cover with boiling syrup and seal.
  • Spices may be tied in cheesecloth bag if desired.
  • Cantaloupe rind, pumpkin or winter squash rind may be cut into pieces and pickled in the same way.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Cindy Lynn
Contributor
@Cindy Lynn
Contributor
"Mom made these when I was a kid and they were quite a treat. I sometimes make them for my own family and they don't last long. They are such an unusual food that they make for quite the conversation."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Mark M.
    Watermelon Rind Pickles Created by Mark M.
    Reply
  2. Mark M.
    I made a similar recipe several years ago. They turned out so well I wanted to do it again but couldn't find the recipe any longer. This one seemed very similar so I'm hoping for excellent results. This is one of the 4+ quarts it made.
    • Review photo by Mark M.
    Reply
  3. Helen J. M.
    Information not same as read in other canning information
    Reply
  4. Helen J. M.
    I have reviewed other recipes that said to leave some pink
    Reply
  5. Amanda W.
    Is there a reason to remove all of the red? I've noticed some recipes say to leave some on. I was just wondering if it would make a difference. Maybe make it not shelf stable? Thanks!
    Replies 1
see 46 more icons / navigate / navigate-down
Advertisement