Watermelon pickles | Living the Country Life
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Watermelon pickles

Don't let those watermelon rinds go to waste!

Number of Servings: 24
Serving Size: 1/4 cup
Yield: 6 half-pints (twenty-four 1/4-cup servings)
Prep: 1 hr
Cook: 45 min
Stand: Overnight

1 pound watermelon
6 cups water
1/3 cup pickling salt
3 1/2 cups sugar
1 1/2 cups white vinegar
1 1/2 cups water
15 inches stick cinnamon, broken
2 teaspoons whole cloves

1. Cut rind from watermelon (should have about 4 1/2 pounds rind). Cut the green peel and pink flesh from the watermelon rind (the white portion); discard peel. Cut the rind into 1-inch squares. Measure 9 cups; place in a large bowl. Combine the 6 cups water and pickling salt; pour over rind (add more water if necessary to cover). Cover and let stand overnight.

2. Pour the rind mixture into a colander set in a sink. Rinse under cold running water; drain well. Transfer rind to a 4-quart heavy kettle or pot. Add enough cold water to cover rind. Heat to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until rind is tender; drain.

3. Meanwhile, in a 6- to 8-quart stainless-steel, enamel or nonstick kettle combine sugar, vinegar, the 1 1/2 cups water, stick cinnamon, and cloves. Heat to boiling; reduce heat. Boil gently, uncovered, for 10 minutes. Strain liquid; return liquid to kettle. Add watermelon rind. Return to boiling; reduce heat. Simmer for 25 to 30 minutes or until rind is clear.

4. Pack rind and syrup into hot, sterilized half-pint canning jars, leaving a 1/2 inch headspace. Wipe jar rims: adjust lids. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boil.). Remove jars from canner; cool on wire racks.

 

Nutrition Facts (per serving): 117 cal., 0 g fat, 0 mg chol., 1228 mg sodium, 30  carb, 0 g fiber, 29 g sugar, 0 g pro.

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