Watermelon Rind Pickles
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Preserves Traditional Southern-style pickled watermelon rinds spiced with cloves and cinnamon. These sweet and tangy preserves are a delightful way to reduce kitchen waste.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 45 mins | Overnight | 6–8 Pint Jars |
🔪 Key Equipment
- Large container
- Large pot
- Spice bag
- Sterilized jars
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Watermelon Rind | Green skin removed, cut into 1-inch cubes |
| 4 Tablespoons | Salt | For the brine |
| 1 Quart | Water | For the brine |
| 4 Cups | Sugar | Granulated |
| 2 Cups | Vinegar | Standard pickling or white vinegar |
| 4 Teaspoons | Cloves | Whole |
| 8 Sticks | Cinnamon | Whole sticks |
| A little | Mustard Seed | To taste |
Instructions
Step 1: Prep and Soak
- Peel the tough, outer green skin from the Watermelon Rind. Cut the remaining white rind into one-inch cubes.
- In a large container, create a brine by dissolving 4 tablespoons of Salt into 1 quart of Water.
- Soak the Watermelon Rind cubes in the salt water overnight until ready for the next step.
Step 2: Boil the Rind
- After soaking, drain the Watermelon Rind and transfer it to a large pot. Cover the rind with fresh water.
- Bring the water to a boil and cook the rind until it is almost tender and yields slightly to pressure. Drain the water completely.
Step 3: Make the Syrup and Pack
- To make the pickling syrup, combine 4 cups of Sugar and 2 cups of Vinegar in a separate pot.
- Place the 4 teaspoons of whole Cloves, 8 sticks of Cinnamon, and a little Mustard Seed into a spice bag and add it to the sugar and vinegar mixture.
- Bring the syrup and spices to a boil, then let it set for 15 minutes to infuse.
- Add the drained Watermelon Rind to the syrup and cook until the rind becomes clear, transparent, and tender.
- Carefully pack the hot pickles into sterilized jars and seal them immediately.
💡 Make-Ahead & Storage: Store sealed jars in a cool, dark place for up to a year; once opened, keep refrigerated and consume within one week.
Original Recipe Scan
