Watermelon Rind Pickles
Sweet, spiced pickles made from the tough white rind of watermelon, a thrifty Southern preserving tradition.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 90 kcal
Equipment
- •Large pot
- •Canning jars
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 0
- carbs
- 23
- protein
- 0
- calories
- 90
Instructions
- 1
Stir salt into enough water to cover the rind cubes. Soak the rind overnight in the refrigerator.
- 2
Drain and rinse the rind. Boil it in fresh water until just tender, about 10 minutes, then drain again.
- 3
Put the sugar, vinegar, water, cinnamon sticks, and cloves in a pot. Bring the mixture to a boil.
- 4
Add the cooked rind to the syrup. Simmer gently for 30 minutes until the rind turns see-through.
- 5
Ladle the hot rind and syrup into sterilized canning jars. Leave a half-inch of empty space at the top.
- 6
Seal the jars tightly with lids. Cook them in a boiling water bath for 10 minutes.
- 7
Let the jars cool completely on the counter. Check that the lids sealed tightly before storing.
Chef's tips
Trim off all green skin and pink flesh, keeping only the firm white rind. Let the pickles sit for at least a week before eating to develop the best flavor.
Storage
Store sealed jars in a cool, dark pantry for up to 1 year; refrigerate after opening.
Reheating
Serve cold; not intended to be reheated.
Common mistakes to avoid
- •Leaving green skin on the rind, which makes the pickles tough.
- •Skipping the salt water soak, which makes the finished pickles soft and mushy.
Serving suggestions
Cooked Watermelon Rind Pickles?
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