Watermelon Pickles – a delicious recipe with pickling, cold water, watermelon rind, whole cloves, cinnamon, ginger root. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dissolve salt in cold water; pour over watermelon rind.
2
Stir in additional water if necessary to cover rind.
3
Let stand in cool place 8 hours.
4
Drain rind; cover with cold water.
5
Heat to boiling.
6
Cook uncovered just until tender, 10 to 15 minutes. Drain; tie cloves, cinnamon and ginger root in cheesecloth bag. Heat cheesecloth bag, sugar and vinegar to boil in large saucepan, stirring occasionally.
7
Boil uncovered 5 minutes; reduce heat. Add rind.
8
Simmer uncovered 1 hour, stirring occasionally.
9
Remove cheesecloth bag.
10
Immediately pack mixture in hot jars, leaving 1/4-inch headspace.
11
Wipe rims of jars.
12
Seal and process in boiling water bath 10 minutes.
13
Makes
14
7 to 8 pints pickles.
2381
kcal
Calories
1
g
Fat
605
g
Carbs
4
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 8 ingredients. The key ingredients include: 1/4 c. pickling or uniodized salt, 8 c. cold water, 4 qt. 1-inch cubes pared watermelon rind, 2 Tbsp. whole cloves, and more.
Yes, Watermelon Pickles 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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