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Watermelon Rind Pickles

Different and Delicious

Course: Canning, Pickles
Cuisine: All-American
Keyword: canning, pickles, watermelon
Ingredients
  • 5 pounds watermelon rind
  • 6 cups water
  • 1/3 cup pickling salt
  • 3 cups sugar
  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 2 tablespoons pickling seasoning, make a bouquet garni
  • juice from 2 lemons
Directions
  1. Cut the green and pink parts from watermelon rind; discard green and pink parts. Cut the white part of the rind into 1-inch pieces; measuring 9 cups. Transfer the rind to a large bowl. Combine the 6 cups water and pickling salt; pour over watermelon rind (add more water, if necessary, to cover rinLet stand at room temperature for 8 hours or overnight. Drain; rinse rind.
  2. In a large Dutch oven, cover watermelon rind with cold water. Bring to a boil. Lower heat and simmer, covered, for 20 to 25 minutes or until tender. Drain.
  3. In a 6-quart to 8-quart kettle or Dutch oven, stir together the sugar, vinegar, the 1-1/2 cups water, and pickling bouquet garni. Bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes.
  4. Add the watermelon rind and lemon juice to the kettle. Bring to a boil. Lower the heat and simmer, covered, for 25 minutes or until rind is clear. Discard bouquet garni.