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Watermelon Rind Pickles Recipe

By
July 17, 2014

Watermelon Rind Pickles Recipe

Day Two Ingredients
1 c white vinegar
1 c water
2 c sugar
2 cinnamon sticks
½ tsp whole cloves
½ tsp whole allspice
Directions
1. Drain rind and thoroughly rinse with fresh water. Drain again. Set aside.
rinsing-rind-585
2. Combine remaining ingredients and boil together for 5 minutes. Add the rind a few pieces at a time to the boiling liquid and simmer until rind is soft, tender and translucent. About 35 minutes.

It starts like this . . .

It starts like this …


then looks like this.

then looks like this.


3. Pack rind into hot sterilized jars and cover with boiling syrup and spices. Adjust caps and cool. Refrigerate. Pickled watermelon rind will last for up to two weeks in the refrigerator.


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Comments

5 Comments
  1. kd says:
    August 2, 2016 at 10:03 am

    I am looking forward to giving this a try at the end of the season.
    I did notice that one of your last paragraphs says “Alternatively you can check the next day by pressing in the center of the lid. If it does not pop in, your jar is sealed and needs to be refrigerated.” I believe you mean, that it is not sealed and needs to be refrigerated. Just a bit confusing for those not ‘into’ canning.

    1. Kristen says:
      August 2, 2016 at 10:11 am

      Thank you for pointing that out! Updating now 🙂

  2. Sarah says:
    September 9, 2016 at 12:51 pm

    This looks great and super simple! I did a similar version here with bay leaf and all spice berries: http://theweeklypickle.com/week-36-pickled-watermelon-rind/

  3. Melissa says:
    May 2, 2018 at 6:09 pm

    I FROZE SOME WATERMELON rinds and now want to make these pickles with them. Will it work?

  4. Kimberly says:
    October 28, 2018 at 1:46 pm

    My mom really likes watermelon rind pickles and we used to buy them in the grocery store. After not being able to find any in the stores near me I decided I would try and make some. I found this recipe and made my first batch. They were delicious! I’ve since made another batch but replacing the white vinegar with apple cider vinegar which my family likes better. I’ve also used the recipe to pickle cucumbers and onions and came out with a fantastic bread and butter pickle! Saving our favorite summer treat for months to come.

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