Old-Fashioned Watermelon Rind Pickles

Watermelon Rinds
Watermelon Rinds. Debbi Smirnoff/E+/Getty Images
  • 55 mins
  • Prep: 25 mins,
  • Cook: 30 mins
  • Yield: 5 Half-Pints (serves 10)
Ratings

Cherries add a little extra color and flavor to these old-fashioned watermelon rind pickles.

What You'll Need

  • 2 pounds watermelon rind
  • 1/4 cup pickling salt
  • 4 cups water
  • 2 cups granulated sugar
  • 1 cup white vinegar
  • 1 tablespoon broken stick cinnamon
  • 1 1/2 teaspoons whole cloves
  • 1/2 lemon, thinly sliced
  • 5 maraschino cherries, halved,optional

How to Make It

  1. Trim the dark green and pink parts from watermelon rind. Cut rind in 1-inch cubes and measure 7 cups.
  2. Put the watermelon rind in a large container with the pickling salt and water. Add more water, to cover the rinds, if necessary. Soak overnight.
  3. Drain and rinse watermelon rind. Cover rind with cold water in a large saucepan; cook just until tender.
  4. Meanwhile, in a nonreactive 6 to 8-quart kettle or Dutch oven, combine sugar, vinegar, cinnamon, whole cloves, and 1 cup water. Simmer the mixture 10 minutes. Strain, discard solids, and add drained watermelon rind, lemon slices, and maraschino cherries, if using. Simmer the mixture until watermelon rind is translucent.
  1. Fill hot half-pint jars with watermelon rind and syrup mixture, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath for 5 minutes.

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