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My review
Watermelon Pickles
135
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 136Original recipe yields 24 servings (6 pints)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Editor's Note:
- For the most up-to-date canning information for your area, contact your local agricultural extension office.
Nutrition Facts
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Reviews
Read all reviews 99 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...
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 ...
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.
6/6/2019
They are out of this world delicious. So easy to make. The only thing time consuming is waiting for the watermelon to process in the refrigerator overnight. They taste like my aunt and used to m...
6/19/2018
What an interesting taste! I had never had pickled watermelon rind before. While the watermelon has almost no taste, it is an excellent vehicle for sugar and spices. I expected it to be crisp li...
9/7/2013
Excellent. I thought i was doing something wrong and wasn't going to have enough liquid to fill the jars with the pickles, but it worked. I omitted the clove/cinnamon in the jar, but added a...