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watermelon rind pickles

(2 ratings)
SyiLuvsPastries avatar
Recipe by
S I
@SyiLuvsPastries
Anytown, WI

I found this recipe last night while going through one of my aunt's old recipe books. I have a couple of watermelons in the fridge right now, and I love pickles, so I'm going to give this a try this weekend. I'll post a picture when they're done. (Syi's "Disclaimer": I've heard of these before from some of my older southern relatives and they say that they're good. It's a unique recipe and I figured it wouldn't hurt to share it, but I apologize in advance as again...I haven't tried them just yet.)

(2 ratings)
yield serving(s)

Ingredients For watermelon rind pickles

  • 8 c
    water
  • 2 Tbsp
    coarse salt
  • 5 c
    peeled watermelon rind, cut in 1/2" x 2" pieces (*leave a thin layer of pink)
  • 1 1/2 c
    granulated sugar
  • 1 c
    cider vinegar
  • 1 tsp
    colored peppercorns
  • 8
    whole cloves
  • 1/2 tsp
    pickling spice
  • 2
    long slices fresh ginger root

How To Make watermelon rind pickles

  • 1
    In a large pot, bring water and salt to a boil over medium high heat. Add the watermelon rind and boil until tender, about 5 minutes or so. Strain & place the rinds in a large stainless steel bowl.
  • 2
    In a small saucepan, combine the sugar, cider vinegar, peppercorns, cloves, pickling spice and ginger root; stir to blend. Bring to a boil over medium high heat, stirring until the sugar dissolves. Once the mixture comes to a boil, lower the heat and simmer for 15 minutes, until it's slightly reduced. Pour over watermelon rinds in bowl. Place a plate over the top to keep the rinds submerged in the liquid. Cover and refrigerate for one day. Transfer to a glass jar and store the sealed jar in the refrigerator. These will keep for up to 2 weeks.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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