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Taste of Home

Watermelon Rind Pickles

TOTAL TIME: Prep: 45 min. + chilling Process: 10 min. YIELD: 4 pints.
"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

Ingredients

  • 8 cups sliced peeled watermelon rind (2x1-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

  • 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 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.
  • 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.

Nutrition Facts

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

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