Watermelon Rind Pickles

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    • #247528

      Watermelon Rind Pickles

      As for the watermelon rind pickle recipe you will find below, you may be shocked. They’re actually quite good! These make a unique and novel gift – or you could make a huge batch and sell them at a local flea market with samples laid out for your booth visitors. They’ll buy them up – once just for the novelty, but twice for the great tasting pickles these make.

      This recipe makes 3 pints and requires the rind of one medium watermelon.


      8 cups prepared rind
      1/2 cup pickling salt (coarse)
      8 cups cold water
      3 cups white granulated sugar
      2 cups white vinegar
      5-6 cinnamon sticks
      Prepare The Rind

      Remove dark green peel from watermelon.
      Cut rind into rectangular pieces approximately 1″x2″ until you have 8 cups of rind strips.
      Layer rind and salt in a stainless steel bowl or pickling crock.
      Soak 12 hours.
      Drain and rinse twice in cold water, then place rind and 8 cups cold water into a stainless steel saucepan and boil until fork tender (10 minutes). Drain again.

      Prepare The Solution

      Combine sugar, vinegar and broken cinnamon sticks in a saucepan and bring to a boil, reduce heat but keep at a slow boil for one hour.

      …And Can

      Immerse glass mason jars in boiling water for 10 minutes.
      If using self-sealing lids boil as well for 5 minutes.
      Into hot (now sterilized) jars distribute rind strips and add pickling solution to within 1″ of jar top.
      Wipe jar rim before securing lids.

    • #397763

      My husband LOVES these. His stepmom used to make then for him, and now that she is gone, I make them. I just made a batch of 9 pints and have some more rind to peel and prepare.


    • #398071

      Be cautious. That process is old, unsafe, and definitely not “canning”. It requires a Boiling Water Canner processing of the filled jars.

    • #398074

      My recipe always calls for processing these in a boiling water bath. I do not follow old recipe instructions that do not call for processing the jars-you’ re right , it is not safe.

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