Pickled Watermellon Rinds – a delicious recipe with watermelon rind, water, salt, sugar, vinegar, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
cut away the outer green skin & inner red flesh from the watermelon chunks.
2
measure 8 cups.
3
place chunks into 2 quarts water & salt: refridgerate overnight.
4
drain watermelon and place into another 2 quarts water in a large saucepan: boil for about 30 minutes.
5
in a separate saucepan, combine sugar, vinegar, cinnamon sticks, cloves & mustard seed.
6
bring the mixture to a boil then remove it from the heat: allow the vinegar mixture to sit for about 15 minutes then strain.
7
drain water from the watermelon rind and add strained vinegar mixture.
8
bring the mixture with the rinds to a boil: reduce heat and simmer for 1 hour or until syrup is thick and rind is clead.
9
add several drops food coloring for last 15 minutes of cooking.
726
kcal
Calories
1
g
Fat
191
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 watermelon rind, cut into 1-inch chunks, 4 quarts water, ⅓ cup salt, 3 cups sugar, and more.
Yes, Pickled Watermellon Rinds falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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