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Pickled Watermelon Rinds


posted by Connie 08-23-98 4:31 PM

Pickled Watermelon Rind

Peel and remove all green from the rind of 1 large watermelon. Cut into 1-inch cubes. It is alright to leave a little of the pink on, but too much will spoil the crispness of the pickle.

Soak the cubes overnight in 1 quart cold water with 1/4 cup salt.

In the morning, drain the melon, cover with fresh cold water, bring to a boil and simmer until the rind is nearly, but not quite, tender. Takes about 20 minutes usually, but it does vary because of the size of the cubes. Drain again.

While the boiling is taking place, bring to a boil in another pan:
4 cups granulated sugar
2 cups cider vinegar
4 tsp. whole cloves
8 sticks cinnamon
1/4 tsp. mustard seed


It is a good idea to tie the loose spice together in a little cheesecloth bag because you can remove them later. As soon as it comes to a boil, remove it from heat and allow to set 15 minutes. Now add the drained rind to the syrup and simmer until the rind is clear and transparent, approximately 15 minutes.

Remove bag of spices. Pack the pickles boiling hot with juice to cover into sterilized jars. Seal at once.

One pound of watermelon rind after trimming, will provide about 3 (6 ounce) jars of the pickle.



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