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My review
Watermelon Pickles
KERYNE
"Watermelon pickle is made using the white part of the watermelon's rind. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Home canning is a delightful cooking experience, but requires equipment such as a canner (very large pot), a rack for the jars to rest in, and the jars and lids. I recommend following the home canning guidance in the 'Ball Blue Book of Preserving' to obtain precise instructions on how to sterilize jars and guarantee results that are tasty and safe."
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Ingredients
21 h 15 m servings 136 calsOriginal recipe yields 24 servings (6 pints)
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Directions
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Prep
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Cook
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Ready In
- Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
- Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
- Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
- Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Footnotes
- Editor's Note:
- For the most up-to-date canning information for your area, contact your local agricultural extension office.
Nutrition Facts
Per Serving: 136 calories; 0.5 g fat; 34.2 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 4624 mg sodium. Full nutrition
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
11/27/2013
First and last time growing watermelons in So Cal. Only got ONE watermelon from a jungle of vines (squirrels got two other ones! #($@) So I was determined to make the very best of that darn me...
Most helpful critical review
7/28/2013
It has great potential and probably I did something wrong the first time, but the amount of water & salt seemed very excessive. I cut back by half the second time and ooh-la-la. I agree with an ...
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Most positive
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Newest
7/28/2013
It has great potential and probably I did something wrong the first time, but the amount of water & salt seemed very excessive. I cut back by half the second time and ooh-la-la. I agree with an ...
11/27/2013
First and last time growing watermelons in So Cal. Only got ONE watermelon from a jungle of vines (squirrels got two other ones! #($@) So I was determined to make the very best of that darn me...
6/18/2013
These pickles have a very complex flavor. Everyone at one of our family gatherings just loved them. I will probably make them again. I just need more watermelon rind.
7/21/2013
This was my first experience with canning. The watermelon rinds tasted like sweet pickles and the juice had a very nice flavor. The only thing that was unclear to me was whether to use fresh cin...
7/13/2016
I made these last summer, and they were a hit - especially at Christmas dinner with family. This year I bought a 20+lb watermelon. This produced about 20 cups of cut up cubes which filled 12 p...
9/8/2014
After trying several other pickled watermelon rind recipes (some from this site), I finally found one that replicated the tangy, sweet flavor that I remembered from my childhood. I have made it ...