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Watermelon Rind Bread and Butter Pickles

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“Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big -- or even cut the rind into spears -- they're delicious straight from the jar and on relish trays.”
2hrs 10mins
8-10 pints

Ingredients Nutrition


  1. To prepare the melon, use a spoon to scrape away all the pink.
  2. Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
  3. Cut rind into strips, cubes, or chunks.
  4. Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
  5. Let stand 1 1/2 hours.
  6. Drain and rinse.
  7. Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
  8. Add the MELON and onions and return to a boil.
  9. Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
  10. Fit with lids.
  11. Process in boiling water for 10 minutes.

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