Watermelon Pickles

Watermelon Pickles

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    21 h 15 m
KERYNE
Recipe by  KERYNE

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 pints

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Directions

  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.

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Reviews (5)

Rate This Recipe
Carnivore
4

Carnivore

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 earlier poster - use fresh spices for the canning. I doubled the spices in the jars the second time & added some whole allspice. And I have experimented, adding some pineapple chunks and dried cranberries a few times. Nice. This is *really* is a great base recipe, I've enjoyed it and I can see doing a lot with it as time goes on. Thanks for sharing, Keryne.

fingertips
1

fingertips

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 cinnamon and clove in the jar or use the spices in the cooked packet. I used the spices that I prepared for the packet, but next time I will use a fresh cinnamon stick and clove for the jar. This was a good recipe and I will certainly try it again.

Rae Haskin-Karty
1

Rae Haskin-Karty

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.

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Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

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