Watermelon Rind Bread And Butter Pickles Recipe

Name: Watermelon Rind Bread And Butter Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups cubed watermelon rind; 2 lbs onions, thinly sliced; 1/2 cup pickling salt; 2 cups sugar; 2 tablespoons mustard seeds (brown or yellow); 2 teaspoons turmeric; 2 teaspoons celery seeds; 1 teaspoon ground ginger; 1 teaspoon peppercorn; 3 -4 cups white vinegar

Servings: persons

1
To prepare the melon, use a spoon to scrape away all the pink.
2
Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
3
Cut rind into strips, cubes, or chunks.
4
Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
5
Let stand 1 1/2 hours.
6
Drain and rinse.
7
Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
8
Add the MELON and onions and return to a boil.
9
Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
10
Fit with lids.
11
Process in boiling water for 10 minutes.

506

kcal

Calories

123

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups cubed watermelon rind, 2 lbs onions, thinly sliced, 1/2 cup pickling salt, 2 cups sugar, and more.

Yes, Watermelon Rind Bread And Butter Pickles falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Watermelon Rind Bread And Butter Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions