Watermelon Rind Pickles

From a big juicy watermelon to yummy Watermelon Rind Pickles. Here's another summer bounty canning project. I've always wanted to try watermelon rind pickles. This past week end was the perfect opportunity to do so.  I had just cut up a whole watermelon for my granddaughter's graduation party and I had a little time, so I thought what the heck.  I checked out the internet for recipes and I found this recipe.... I had all the ingredients and the necessary equipment to make them so I went for it.  Well, they turned out great! 

The color is so pretty. When you add the cherries it adds a a little pink color to the rind.  The pickles taste a lot like sweet pickles. The addition of cinnamon gives it that extra special flavor. All those watermelons I've carved over the years and thrown the rind away was a big mistake. That won't happen anymore. The rind on a relish tray looks so nice, they taste wonderful and my husband loves them!

Let's Make Watermelon Rind Pickles...
First, remove watermelon. You can just put it in a big bowl and have the kids eat them. Or, you can make watermelon jelly out of it. 
Second, remove all the green skin off the rind.
Slice the rind into bite size pieces. Soak the watermelon rind in overnight in pickling salt and water. 
After 24 hours, rinse rind and cover with fresh water and cook until tender.
Rinse the rind one more time and add fresh water and cook rind until transparent and tender.
In the meantime make the brine with ingredients listed in the recipe below and cook while the rind is cooking.
After sterilizing your jars and covers per instructions in video, fill with rind, lemon, cherries and brine. Wipe the rims clean and place covers and bands and tighten slightly. Place in a rolling boil canner and cook for 10 minutes. 
That's it! You now have some really good relishes for that turkey dinner for Thanksgiving. They are so good and easy to make! So you have never canned anything??? Right below the recipe is a Canning 101 instruction video. It's very easy and you will love having that taste of summer all year round! If you don't want to can them, just place in refrigerator. They will last up to 2 weeks and possibly longer in the refrigerator.
Watermelon Rind Pickles
  • 2 pounds watermelon rind
  • 1/4 cup pickling salt
  • 4 cups water
  • 2 cups sugar
  • 1 cup white vinegar
  • 1 tablespoon broken stick cinnamon
  • 1 1/2 teaspoons whole cloves
  • 1/2 lemon, thinly sliced
  • 5 maraschino cherries, halved, optional


    1. Trim the dark green and pink parts from watermelon rind. Cut rind in 1-inch cubes and measure 7 cups. 
    2. Soak watermelon rind overnight in a mixture of the pickling salt and water. If it takes more to cover, use the same proportion salt to water. 
    3. Drain and rinse watermelon rind. Cover rind with cold water in a large saucepan; cook just until tender.
    4. Meanwhile, in a 6 to 8-quart kettle or Dutch oven, combine sugar, vinegar, cinnamon, whole cloves, and 1 cup water. 
    5. Simmer mixture 10 minutes, then strain. 
    6. Add drained watermelon rind, lemon slices, and maraschino cherries, if using. Simmer the mixture until watermelon rind is translucent. 
    7. Fill hot half-pint jars with watermelon rind and syrup mixture, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath for 5 minutes.
    Makes 2 1/2 pints.
    Thanks to the Spruce for a great recipe!
    Canning 101...
    If you have never canned and would like to attempt it, this is a perfect recipe for the beginner.  Also here is a list of tools that you will need...the list is really pretty short...
    1. Canner- these can be purchased at any discount store, hardware store or Amazon.com
    2. Glass Kerr jars can also be purchased at any discount store, hardware store or Amazon.com
    3. Here are the tools and equipment you will need to start canning...
    For those of you that are just starting your canning experience, here's a video that might help you out. It's truly very easy. Canned goods make great presents for friends and relatives. It's also so wonderfuly\l to open your bounty in the winter...a special taste of summers gone by.
    One Final Note...
    As you can see, I love to can. Those tastes of summer can be had all year round. It also saves you money, which now is very important. If you have a chance to try these, you won't be disappointed. Whether canned or just kept in the refrigerator for a few weeks, these are a great treat for the family and a little extra for the holiday season.

    Always remember..."Life's short...eat dessert first!"...words to live by!