Make Your Own Watermelon Rind Pickles

Make your own watermelon rind pickles! This recipe sounds a bit odd, at least it did to me before I had a taste. These yummy pickles taste a bit like apple pie filling with a zip.

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Your friends will be begging for jars of this after they taste it. Now that you’ve eaten all of that delicious watermelon, it’s time to prepare the best part! The Rind!!

How to Make Watermelon Rind Pickles

First, Cut away all of the pink that is left on the rind, you only need the white part for this recipe.

Next, peel away the green rind. A carrot peeler works well for this, and the kids really enjoy helping. The rind is easier to handle if you cut the rind into 1″ wide strips first. Cut the rind into 1″ cubes.

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Next, place four quarts of the prepared rind in a large bowl and the canning salt and one gallon of fresh water. It’s imperative that you do not use table salt. Cover the bowl and allow the watermelon to stand twelve hours or overnight in a cool place.

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The next day, drain the rind, rinsing well under cold water. Transfer the rinsed rind into a large saucepan, add one gallon of water, cooking until tender. Once the rind is nice and tender, remove it from the heat, drain and set it aside while you prepare the spiced syrup.

In a spice bag combine the cinnamon, cloves, allspice, and mustard seed together, then tie the bag tightly closed. Reusable muslin tea bags that are available at health food stores or in your local grocery store in the teas/organic foods section make absolutely perfect spice bags for home canning.

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In a large, heavy saucepan combine the sealed spice bag, the thinly sliced lemon, sugar, and the white vinegar. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer and continue simmering for ten minutes. Carefully add the rinsed rind and simmer until the rind is transparent.

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Carefully remove your spice bag. As you can see in my pot, I don’t bother removing it until I’m almost done, but it helps to get it out of the way of your ladle.

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Ladle rind and spiced syrup into hot prepared jars leaving 1/4″ headspace. Adjust 2 piece canning caps and process for 10 minutes in a boiling water bath. Allow them to sit for 24 hours before eating. They taste best if eaten chilled.

Gift Ideas:

  • Great Addition to a Gift basket-
  • Create a Watermelon Theme Basket- add Watermelon BBQ Sauce, Watermelon Rind pickles, a cute red and white checkered dishcloth, and some handwritten watermelon recipe cards
About Liss 4067 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

11 Comments

  1. the first time that i made them they tasted like squash. they were horrible. the next time they came out perfect.

    i don’t know what i did wrong the first time.

    • The first time that I made them they tasted like squash. They were horrible. The next time they came out perfect. I don’t know what I did wrong the first time.

      hmm, that’s kind of odd, Maybe you made them perfectly both times and the rind just wasn’t any good the first time. I’ve never had that happen, but I have discovered older jars that got moved into the back of the cupboard that still had big slices of lemon in them and they’re so tart your eyeballs roll when you eat them!

  2. this was one of my dad’s favorites to eat. he always came home from michigan with them when they went up to visit family. hard to find this item in florida.

    my mom would make it occasiionaly as well.

  3. i’m 73 and I remember my mother making these when I was about 10. They are so good, thank you for the recipe.

  4. i remember my mom having big crocks in the basement. i should still have her recipe. one thing i did learn from a former sister-in-law that lived on a farm.

    i made a batch of dill pickles the next year and told her that they didn’t taste quite the same as when she had taught me. she did mention to me that it makes a difference with the water. the first year we used well water.

    the next year on my own, i had used city water with clorine and flouride. after that, i was careful to add “non-city water” to my shopping list.

  5. Tried this over a long weekend I had off from work. These are so awesome. They kind of have that “sweet and sour” sauce flavor to them.

    Great way to use all the watermelon.

  6. Hmm I haven’t had pickled watermelon in many years. I will need to make some. Approximately how many quart jars per average watermelon?

  7. My Grandma used to make these and wine from the rind too. I haven’t had any for such a long time. Thank you for this recipe!

    I plan to do my Grandma proud in summer 2019!

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