Watermelon Pickles

Watermelon Pickles

6
KERYNE 91

"Watermelon pickle is made using the white part of the watermelon's rind. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Home canning is a delightful cooking experience, but requires equipment such as a canner (very large pot), a rack for the jars to rest in, and the jars and lids. I recommend following the home canning guidance in the 'Ball Blue Book of Preserving' to obtain precise instructions on how to sterilize jars and guarantee results that are tasty and safe."

Ingredients

21 h 15 m servings 136 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4624 mg
  • 185%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
  2. Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
  3. Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
  4. Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
  5. Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  7. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Footnotes

  • profile image

Your rating

Cancel
Submit

Reviews

6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

It has great potential and probably I did something wrong the first time, but the amount of water & salt seemed very excessive. I cut back by half the second time and ooh-la-la. I agree with an ...

These pickles have a very complex flavor. Everyone at one of our family gatherings just loved them. I will probably make them again. I just need more watermelon rind.

First and last time growing watermelons in So Cal. Only got ONE watermelon from a jungle of vines (squirrels got two other ones! #($@) So I was determined to make the very best of that darn me...

This was my first experience with canning. The watermelon rinds tasted like sweet pickles and the juice had a very nice flavor. The only thing that was unclear to me was whether to use fresh cin...

After trying several other pickled watermelon rind recipes (some from this site), I finally found one that replicated the tangy, sweet flavor that I remembered from my childhood. I have made it ...

Excellent. I thought i was doing something wrong and wasn't going to have enough liquid to fill the jars with the pickles, but it worked. I omitted the clove/cinnamon in the jar, but added a...