Pickled Watermelon Rind

Name: Pickled Watermelon Rind
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 pints
Ingredients: 8 cups sliced peeled watermelon rind (2x1-in. pieces); 6 cups water; 1 cup canning salt; 4 cups sugar; 2 cups white vinegar; 6 cinnamon sticks (3 inches), divided; 1 teaspoon whole cloves; 1 teaspoon whole peppercorns

Total Time Prep: 45 min. + chilling Process: 10 min.

Yield 4 pints

Test Kitchen Approved

Looking for a unique summer treat? Look no further than homemade pickled watermelon rinds!

Ingredients

8 cups sliced peeled watermelon rind (2x1-in. pieces)
6 cups water
1 cup canning salt
4 cups sugar
2 cups white vinegar
6 cinnamon sticks (3 inches), divided
1 teaspoon whole cloves
1 teaspoon whole peppercorns

Directions

Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well.
In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks.
Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Add a remaining cinnamon stick to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts

1/4 cup: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 96mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.

"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen

Recipe Creator