Watermelon Rind Pickles

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“From Taste of Tennessee magazine”
READY IN:
54hrs
YIELD:
6 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim green skin and pink flesh from thick watermelon rind.
  2. Cut into 1-inch pieces.
  3. In large bowl, combine salt, 3 quarts of water and ice cubes.
  4. Add watermelon rind and let stand 3 to 4 hours.
  5. Drain and rinse with cold water.
  6. Cover with cold water and cook until fork-tender, about 10 minutes.
  7. Do not overcook.
  8. Drain.
  9. Combine sugar, vinegar, water and spices (tied in a clean, thin cloth).
  10. Boil 5 minutes and pour over watermelon.
  11. Add lemon slices.
  12. Allow to stand overnight.
  13. Heat watermelon in syrup to boiling and cook slowly for 1 hour.
  14. Pack loosely into clean, hot pint jars.
  15. To each jar, add one stick of cinnamon from spice bag.
  16. cover with boiling syrup, leaving 1/2-inch headspace.
  17. Remove air bubbles, wipe jar rims and adjust lids.
  18. Process 10 minutes in a boiling water bath.

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