Name: Watermelon Rind Pickles
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 5-6 pints
Ingredients: 4 lbs watermelon rind; 2 cups vinegar (white); 2 cups water; 4 cups sugar; 3 cinnamon sticks; 1 teaspoon whole cloves; 1 teaspoon whole allspice; 1 lemon, sliced thin; 1/4 cup salt; 1 quart water

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Recipe by Cindy Lynn

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Watermelon Rind Pickles created by Mark M.

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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
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ingredients

4 lbs watermelon rind
2 cups vinegar (white)
2 cups water
4 cups sugar
3 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice
1 lemon, sliced thin
Brine
¹⁄₄ cup salt
1 quart water

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.

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RECIPE MADE WITH LOVE BY

@Cindy Lynn

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@Cindy Lynn

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"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."

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photo by Mark M.

5/28/2019

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review by Mark M.

5/28/2019

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.
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tweak by Helen J. M.

8/22/2018

Information not same as read in other canning information

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review by Helen J. M.

8/22/2018

I have reviewed other recipes that said to leave some pink

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question by Amanda W.

8/15/2018

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!

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