Watermelon Rind Pickles Recipe

Name: Watermelon Rind Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs watermelon rind; 2 cups vinegar (white); 2 cups water; 4 cups sugar; 3 cinnamon sticks; 1 teaspoon whole cloves; 1 teaspoon whole allspice; 1 lemon, sliced thin; Brine; 1/4 cup salt; 1 quart water

Servings: persons

4 lbs watermelon rind
2 cups vinegar (white)
2 cups water
4 cups sugar
3 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice
1 lemon, sliced thin
Brine
1/4 cup 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).
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 with boiling syrup and seal.
10
Spices may be tied in cheesecloth bag if desired.
11
Cantaloupe rind, pumpkin or winter squash rind may be cut into pieces and pickled in the same way.

988

kcal

Calories

Fat

263

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 4 lbs watermelon rind, 2 cups vinegar (white), 2 cups water, 4 cups sugar, and more.

Yes, Watermelon Rind 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.

Watermelon Rind Pickles

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