Pickled Watermelon (Not Watermelon Rinds!) – a delicious recipe with water, coarse pickling salt, watermelon, sugar, cinnamon, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Stir water and salt together in a large bowl. Add watermelon balls. Cover and let stand on counter overnight. Drain. Rinse and drain again.
2
In a large saucepan combine next 5 ingredients. Bring to a boil over medium-high heat, stirring occasionally.
3
Add watermelon.
4
Return to a boil. Reduce heat. Simmer, uncovered for about 20 minutes.
5
Remove cinnamon pieces.
6
Pack fruit into hot sterilized pint jars to within 1 inch of top.
7
Bring syrup to a full rolling boil on medium-high heat. Boila bout 25-30 minutes, stirring occasionally, until it thickens. Don't boil too long or syrup will start to caramelize and change colour. It will thicken a bit with a tinge of golden colour.
8
Pour syrup over fruit to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.
1059
kcal
Calories
271
g
Carbs
1
g
Protein
CarbsProtein
* 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 8 ingredients. The key ingredients include: 9 cups water, 1/2 cup coarse pickling salt, 11 cups watermelon balls (or pieces), 5 cups granulated sugar, and more.
Yes, Pickled Watermelon (Not Watermelon 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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