Watermelon Rind Pickles Recipe

5 1 1
Watermelon Rind Pickles Recipe
Watermelon Rind Pickles Recipe photo by Taste of Home
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Watermelon Rind Pickles Recipe

Read Reviews
5 1 1
Publisher Photo
"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Process: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Process: 10 min.

Ingredients

  • 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

Directions

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.
Editor's Note: To prepare watermelon rind, remove dark green peel from watermelon rind and discard.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Watermelon Rind Pickles in Taste of Home Recipes Across America 2013, p147

Nutritional Facts

1/4 cup: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 96mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.

  • 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
  1. Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: To prepare watermelon rind, remove dark green peel from watermelon rind and discard.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Watermelon Rind Pickles in Taste of Home Recipes Across America 2013, p147

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shawnba User ID: 2581969 268635
Reviewed Jun. 28, 2017

"Really good. I like that they stayed crunchy even after processing. They were easy enough to make, if a little time consuming, but well worth the effort"

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