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Watermelon Rind Pickles

 Watermelon Rind Pickles
"Waste not, want not" has always been smart advice—especially when it produces results that are so refreshing. —Taste of Home Test Kitchen, Greendale, Wisconsin
24 ServingsPrep: 45 min. + chilling Process: 10 min.


  • 8 cups sliced peeled watermelon rind (2-in. x 1-in. pieces)
  • 6 cups water
  • 1 cup canning salt
  • 4 cups sugar
  • 2 cups white vinegar
  • 6 cinnamon sticks (3 inches), divided
  • 1 teaspoon whole cloves
  • 1 teaspoon whole peppercorns


  • Place rind in a large nonreactive bowl; stir in water and salt.
  • Refrigerate for several hours or overnight. Rinse and drain well.
  • In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and
  • peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce
  • heat; simmer, uncovered, 10 minutes or until tender. Discard
  • cinnamon sticks.
  • Carefully ladle hot mixture into four hot 1-pint jars, leaving
  • 1/2-in. headspace. Add a remaining cinnamon stick to each jar.
  • Remove air bubbles and adjust headspace, if necessary, by adding hot
  • mixture. Wipe rims. Center lids on jars; screw on bands until
  • fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process for 10
  • minutes. Remove jars and cool.
  • Yield: 4 pints.

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Watermelon Rind Pickles (continued)

Editor's Note: To prepare watermelon rind, remove dark green peel from watermelon rind and discard.