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–+ servings
watermelon rind pickles in jars and in a bowl

Homemade Watermelon Rind Pickles

Old fashioned watermelon rind pickles are crunchy and sweet, with a strong flavor of cloves, cinnamon and ginger.
4.86 from 7 votes
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Prep Time 1 hour 20 minutes
Cook Time 1 hour 10 minutes
Soaking time 8 hours
Total Time 10 hours 30 minutes
Course Preserves
Cuisine American
Servings 60 servings
Calories 114 kcal

Equipment

  • cutting board
  • chef's knife
  • colander
  • vegetable peeler
  • water bath canner
  • large non-reactive bowl
  • large non-reactive stock pot
  • jar lifter
  • funnel
  • ladle
  • bubble remover tool
  • ladle
  • pint mason jars, lids and rings
  • cheesecloth spice bag

Ingredients
  

  • 4 quarts watermelon rind from a medium-sized watermelon
  • 3 heaping Tablespoons Mrs. Wages Pickling Lime

For the Spiced Vinegar

  • 8 cups sugar
  • 1 quart vinegar
  • 1 quart water
  • green or red food coloring optional

For the Spice Bag

  • 2 Tablespoons whole cloves
  • 3 cinnamon sticks
  • fresh, peeled ginger root about ½ inch in length

Instructions
 

  • Prepare the rind by removing all the pink part of the melon and the outer skin, leaving just the pale green rind. Cut into cubes. Rind can be tough to cut, so be careful.
  • Dissolve pickling lime in warm water. The mixture will be cloudy.
  • Put watermelon rind in a canner or a large plastic bowl. (Never use an aluminum pan.) Pour lime water over rind, then add enough cold water to cover rind. Put plates on top the rind to keep it submerged. Soak covered overnight, occasionally stirring and mixing well.
  • Drain lime water and rinse pickles in cold water several times. Soak the rind in cold water for about 30 minutes, then wash again to remove all the lime.
  • When you are ready to make your pickles, sterilize canning jars, lids and rings. (I run mine through the dishwasher.) Sterilize lids in a pot of boiling water.
  • Tie spices in a cheesecloth bag.
  • Add the spice bag, sugar, vinegar and water to a large non-reactive pan and simmer for 10 minutes.
  • Next, add the watermelon rind to vinegar and water mixture in the pan. Add food coloring, as desired.
  • Bring to a low boil. Then simmer for about 40 minutes to 1 hour, until about half the rinds are clear or translucent.
  • Remove spice bag.
  • Pack hot watermelon rind pickles into sterilized jars, leaving ½-inch head space and removing any bubbles. Wipe the rims of the jars with a wet paper towel, then add lids and rings, adjusting to fingertip tight.
  • Use a jar lifter to transfer the jars to a rack in a water bath canner. Process covered for 10 minutes.
  • Remove jars from the canner and allow to cool on kitchen towels for 24 hours before moving. You will hear a popping sound as the jars seal. Check seals before storing pickles in the pantry.

Notes

Makes approximately 6 pint-sized jars of pickles.
 
Properly canned and sealed watermelon rind pickles will keep in the pantry for a year.
 
Refrigerate jars after opening and use within 3 weeks.
 

Variations

  • Instead of the spice mixture above, you can use 2 heaping Tablespoons of whole pickling spices, but be sure to remove some of the red pepper or the pickles will be too hot.)
  • Add red or green food coloring to the pickles for a festive color.
 

Nutrition

Calories: 114kcalCarbohydrates: 28gSodium: 2mgPotassium: 87mgSugar: 27gVitamin A: 45IUVitamin C: 2.1mgCalcium: 13mgIron: 0.2mg
Keyword canning, pickles, watermelon
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