fbpx ;

Watermelon Rind Pickles Recipe

By
July 17, 2014

Watermelon Rind Pickles Recipe: Canning

If you prefer to preserve your watermelon rind pickles, boil four one-pint jars, lids and rings for five minutes.

I ran out of jars so one batch will have to be eaten right away - dang!

I ran out of jars, so one batch will have to be eaten right away — dang!


Remove the hot, sterilized jars and pack with rind, then cover with the boiling syrup and spices leaving ¼-inch headspace.
jars-watermelon-pickles-585
Wipe the rim of the jar if necessary, and place the lid and ring on the jar and hand-screw to tighten.
lids-watermelon-pickles-585
Return the filled jars to the boiling water, making sure they are covered completely, and gently boil for 10 minutes.
Remove jars and let them rest undisturbed for 24 hours. A successfully sealed jar will give off a little popping sound as it cools. Alternatively you can check the next day by pressing in the center of the lid. Press the middle of the lid with your finger. If the lid pops up the jar is not sealed and needs to be refrigerated.
Preserved watermelon rind pickles will intensify in flavor over the next 30 to 60 days as the flavors of the spice penetrate the rind.

Have you tried these delightful watermelon rind pickles? What other unusual pickled foods have you tried? —Karen

FTC disclosure: We often receive products from companies to review. All thoughts and opinions are always entirely our own. Unless otherwise stated, we have received no compensation for our review and the content is purely editorial. Affiliate links may be included. If you purchase something through one of those links we may receive a small commission. Thanks for your support!

New Fitness
New Mamas
New Eats
New Zen

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.

Comments are closed.