Watermelon Rind Pickles (Refrigerator Method)

Name: Watermelon Rind Pickles (Refrigerator Method)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 pint6, 12 serving(s)
Ingredients: 6 cups watermelon rind, green and pink portions removed, peeled, cubed; 1 1/2 cups sugar; 1 1/2 cups vinegar (white or cider); 3 cinnamon sticks (3-inch ); 1 1/2 teaspoons whole cloves; 1/8 cup lime juice; 1/2 teaspoon crushed red pepper flakes; 1 tablespoon pickling spices (tied up in a coffee filter); 1/2 teaspoon green food coloring (optional)

Be the first to review this recipe

Recipe by Tona C.

Don't toss that watermelon rind out. You can make these tasty pickles without fussing with canning jars and lids. Just store the product in a glass container in your fridge for up to 2 weeks (but they'll probably be gobbled up a lot sooner)!

READY IN: 1hr 30mins

SERVES: 12

YIELD: 1 pint6

UNITS: US

INGREDIENTS

Nutrition

6

cups watermelon rind, green and pink portions removed, peeled, cubed
1 ¹⁄₂

cups sugar
1 ¹⁄₂

cups vinegar (white or cider)
3

cinnamon sticks (3-inch )
1 ¹⁄₂

teaspoons whole cloves
¹⁄₈

cup lime juice
¹⁄₂

teaspoon crushed red pepper flakes
1

tablespoon pickling spices (tied up in a coffee filter)
¹⁄₂

teaspoon green food coloring (optional)

DIRECTIONS

Bring all ingredients (except food coloring) to a rapid boil, stirring frequently. Reduce heat to simmer, cover and cook until pickles are tender and somewhat translucent. Add green food coloring if desired. Transfer pickles, juice and cinnamon sticks to a covered glass bowl and store in the refrigerator after cooling. Discard the pickling spices.
Wait at least 12-24 hours to serve so that all the flavors have been absorbed.

Submit a Recipe Correction