Save Those Rinds and Make Watermelon Pickles!
If you usually throw your watermelon rinds in the compost bin, why not try this watermelon rind recipe instead? It's a summertime favorite.
If you normally compost your watermelon rinds, why not try this recipe instead? Pickled watermelon rind, also known as “watermelon pickles,” is a popular summertime treat. Use it as a condiment, add it to your tuna or chicken salad, or toss it into mixed greens. It’s delicious! Remember to make this recipe a few days in advance so the flavors have a chance to fully develop.
We recommend using watermelon rinds leftover from watermelon recipes, rather than eaten ones. Additionally, if you are unfamiliar with home canning, please read these step-by-step instructions on how to safely can before making your watermelon pickles.
Old Fashioned Pickled Watermelon Rind or “Watermelon Pickles” Recipe
Old Fashioned Pickled Watermelon Rind Or “Watermelon Pickles” Recipe
Ingredients
- 3 quarts (about 6 pounds) watermelon rind, unpared
- 3/4 cup salt
- 3 quarts water
- 2 quarts (2 trays) ice cubes
- 9 cups sugar
- 3 cups 5% vinegar, white
- 3 cups water
- 1 tablespoon (about 48) whole cloves
- 6 cinnamon sticks, 1-inch pieces
- 1 lemon, thinly sliced, with seeds removed
Instructions
- Directions:Trim the pink flesh and outer green skin from thick watermelon rind. Cut into 1-inch squares or fancy shapes as desired. Cover with brine made by mixing the salt with 3 quarts of cold water. Add ice cubes. Let stand 3 to 4 hours.
Recipe courtesy of the National Center for Home Food Preservation
Ingredients:
Drain; rinse in cold water, and drain again. Cover with fresh cold water and boil until fork-tender, about 10 minutes (do not overcook). Drain.
Combine sugar, vinegar, water, and spices (which have been tied in a clean, thin, white cloth or spice bag). Boil for 5 minutes and pour over the watermelon. Add lemon slices. Let the watermelon in this syrup stand overnight in the refrigerator.
Heat watermelon in the syrup to boiling and cook slowly for 1 hour. Pack hot fruit loosely into clean, hot pint jars. To each jar add 1 piece of stick cinnamon from the spice bag; cover with boiling syrup, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel.
At this stage, following canning instructions using the hot water bath method, found here.
Remove from water and place hot jars on a tea towel. Let them sit for 24 hours and adjust the seal if needed.
Yields about 4 or 5 pints.
Serving Tip: Watermelon pickles are delicious in a spinach and arugula salad with thick shavings of parmesan cheese and a simple balsamic vinaigrette.
This article was published by the staff at Farmers' Almanac. Do you have a question or an idea for an article? Contact us!
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
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Farmers' Almanac Staffhttps://www.farmersalmanac.com/author/fa-admin
I have never had nor heard of these before, but I would like to try them. They sound good!
I have made this and they are so good. The family didn’t know they were watermelon rind until I told them. Now they want these all the time. I have been a Farmers Almanac person for many years and the information has been so helpful.