Watermelon Rind Pickles

Recipe by Cindy Lynn
READY IN: 2hrs 5mins
YIELD: 5-6 pints




  • 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.