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!!
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
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 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 your rind, rinse well in cold water. Pour the rind into a Lg 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 3 Whole Sticks Cinnamon, 1 Tbs Whole cloves, 1 T. Whole Allspice, 1/4 tsp Mustard Seed**for a spice bag I use the reusable muslin tea bagsthat are available at health food stores or in your local grocery store in the teas/organic foods section. They generally come in a bag of 12 for about $1.50 and are reusable**
Combine the following in a lg saucepan & bring to a boil
- 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 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 set 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