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watermelon rind pickles

circlemoon8 avatar
Recipe by
Cathy Gillespie
@circlemoon8
ARIZONA CITY, AZ

My paternal grandmother use to make these and she had a hard time canning them, because they were eaten that fast!

method Stove Top

Ingredients For watermelon rind pickles

  • 4 qt
    watermelon rind, green skin trimmed and any pink flesh, cut into 1" squares
  • 2 Tbsp
    salt
  • 1 qt
    white distilled vinegar
  • 8 c
    sugar
  • 1/4 c
    crumbled cinnamon sticks
  • 1 Tbsp
    whole cloves
  • 1 sm
    lemon, thinly sliced

How To Make watermelon rind pickles

  • 1
    Place rind in a large stockpot. Add salt and enough water to cover. Simmer over low heat until the rind is tender, about 15-20 minutes. Drain and chill in very cold water for 2-6 hours.
  • 2
    Combine vinegar and sugar in a large pot and bring to a boil on high heat, stirring to dissolve the sugar completely. Reduce heat to low. Tie the cinnamon and cloves in a square of cheesecloth and add to the syrup; add rind to syrup and simmer over low heat until the rind become slightly transparent, about 30 minutes. Remove and discard the spice bag.
  • 3
    Pack the rind and syrup into hot sterilized pint canning jars, leaving 1/4" head space. Wipe the jar rims with a clean, damp cloth, fit them with the hot lids and tightly screw on the metal rings.
  • 4
    Process in a bath of boiling water (the water should cover the jars by 1") for 10 minutes. Then cool on wire rack, and store in a cool dark place. Refrigerate after opening. Makes 4 pints.
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