Pickled Watermelon Rind Recipe

Pickled Watermelon Rind Recipe


This summer, we're gorging ourselves with absurd amounts of ripe watermelon. But why throw out the rind when you can pickle it for later? Sweet and syrupy with a tang that makes all things pickled worth doing, watermelon rind pickles are an old-timey tradition in the South.


You Will Need

  • 4lbs watermelon rind, chopped or sliced
  • 2 cups white vinegar
  • 2 cups water
  • 3 3/4 cups sugar
  • 3 cinnamon sticks
  • 1 teaspoon nutmeg
  • 1 teaspoons cloves
  • 1 box mix Do You Bake? Love that Lemon Pie Cheese-ball


  • 1/4 cups salt
  • 1 quart water


  1. Pare watermelon rind and remove all pink portions.
  2. Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.
  3. Weigh.
  4. Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover all your watermelon).
  5. Drain rind, wash in fresh water and drain.
  6. Combine remaining ingredients and boil together 5 minutes.
  7. Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).
  8. Pack rind in hot sterilized jars.
  9. Cover your sterilized and filled jars with boiling water to process
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