"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
Watermelon Rind Pickles Recipe photo by Taste of Home
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 4 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.
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.
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Average Rating:
Deb
Aug 11, 2020
Easy enough recipe, but the editors note should be added to the top,not at the end of the recipe. Nothing like cutting it all and then having to go back and remove the peel.
Karen
Aug 6, 2020
how much ground cinn do you use & I don.t have canning salt can I use another kind
Karen
May 31, 2020
If you dont have cinnamon sticks can you just do cinnamon. Thank you .
Renee
Aug 11, 2019
I didn't read the directions good and left the peel on them, but they still turned out great. Just a little hard to eat off the peel. I just finished peeling some more for another batch. If you are looking for a good recipe for pickled watermelon rind, look no further.
shawnba
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
Reviews
Easy enough recipe, but the editors note should be added to the top,not at the end of the recipe. Nothing like cutting it all and then having to go back and remove the peel.
how much ground cinn do you use & I don.t have canning salt can I use another kind
If you dont have cinnamon sticks can you just do cinnamon. Thank you .
I didn't read the directions good and left the peel on them, but they still turned out great. Just a little hard to eat off the peel. I just finished peeling some more for another batch. If you are looking for a good recipe for pickled watermelon rind, look no further.
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