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Pickled Watermelon Rind (Just to Make You Homesick)

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“From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. For the most current canning guidelines, please go to http://www.uga.edu/nchfp/how/can_home.html.”
READY IN:
12hrs 30mins
YIELD:
2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Pare rind and all pink edges from the watermelon.
  2. Cut into 1-inch squares or fancy shapes as desired.
  3. Cover with brine made by mixing 1/4 cup of salt with1 quart cold water.
  4. Soak overnight.
  5. Drain brine.
  6. Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).
  7. Drain.
  8. Tie spices in a cheesecloth bag and remove before rind is bottled.
  9. Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes).
  10. Fill Sterilized jars.
  11. Adjust jar lids as in fresh-pack dills.
  12. Process in boiling water bath for 5 minutes.
  13. Set jars upright, several inches apart, on a wire rack to cool.

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