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.
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.
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.
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.
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.
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.
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.
Watermelon Rind Pickles
The Leftover Rind of 1 Large Watermelon
1 c. Canning Salt (Do not use Table salt)
1 Gallon Water
3 Whole Sticks Cinnamon
1 Tbs Whole cloves
1 Tbs Whole Allspice
1/4 tsp Mustard Seed
1 medium Lemon, very thinly sliced
7 c. sugar
2 c. White Vinegar
Remove all of the pink that is left on the rind, as you only need the white part for this recipe.
Peel away the green rind and cut the rind pieces into 1″ cubes.
Place 4 Qts of prepared rind in a large bowl and add 1 c. Canning Salt. (Do not use Table salt) and 1 gallon of water. Cover and allow to stand 12 hours or overnight in a cool place.
Drain the rind, rinse well in cold water. Pour the rind into a large saucepan, add 1 gallon of water and cook until tender. Drain and set aside while you prepare the spiced syrup.
In a spice bag** combine the following ingredients, 3 Whole Sticks Cinnamon, 1 Tbs Whole cloves, 1 T. Whole Allspice, 1/4 tsp Mustard Seed
Combine the following in a large, heavy saucepan and bring to a boil
- Closed spice bag
- 1/2 c. Thinly sliced lemon (about 1 med)
- 7 c. sugar
- 2 c. White Vinegar
Reduce heat to a simmer and continue simmering for 10 minutes. Carefully add your rinsed rind and simmer until the rind is transparent.
Carefully remove your spice bag. 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 are best if eaten chilled.
- 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