|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 3g||11%|
|Total Sugars 42g|
|Vitamin C 39mg||196%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you thought the watermelon rind was just for the compost bin, think again. This old-fashioned recipe from down South takes what is usually discarded when eating this summer fruit and makes it into a sweet treat. The next time you are cubing watermelon for a salad or making it into melon balls, save the rind to make these pickles. (Just make sure you are not using leftover rind from watermelon pieces people have eaten.)
Watermelon rind pickles can be served as part of an appetizer or picnic spread with other pickles and snacks or simply enjoyed as a sweet snack anytime the mood strikes. You can also add chopped watermelon pickles to salads or wraps. If processed properly, the pickles will keep for several months in the pantry. If you're skipping the hot water bath, store them in the fridge for a month unopened or two to three weeks opened.
Gather the ingredients.
Trim the dark green and pink parts from the watermelon rind and discard.
Cut rind into 1-inch cubes and measure out 7 cups.
Put the watermelon rind in a large container with the pickling salt and 3 cups of the water. Add more water to cover the rinds, if necessary. Soak overnight.
Drain and rinse watermelon rind.
Cover the rind with cold water in a large saucepan. Simmer just until tender—about 10 minutes.
Meanwhile, in a nonreactive 6- to 8-quart kettle or Dutch oven, combine the sugar, vinegar, cinnamon, whole cloves, and remaining 1 cup water. Simmer the mixture for 10 minutes.
Strain and discard the solids.
Pour the strained liquid back into the pan. Add the drained watermelon rind, lemon slices, and maraschino cherries, if using. Simmer the mixture until the watermelon rind is translucent, about 30 minutes.
Fill half-pint jars with the hot watermelon rind and syrup mixture, leaving 1/2 inch of headspace. Add the lids.
Process in a boiling water bath for 5 minutes and remove jars.
Let the jars cool on a rack.
Serve and enjoy.
How to Store
- Properly canned, watermelon pickles will keep in a cool, dark, dry place for at least a year.
- If your jars didn't seal properly or you don't want to process them in boiling water, they will still keep for about a month in the refrigerator.
- Opened jars will keep for a few weeks in the fridge.
- Although optional, the cherries in this recipe add a little extra color and flavor to these old-fashioned watermelon rind pickles.
- You do need to plan ahead with this recipe because the rinds have to soak overnight in the brine.
What Part Is the Watermelon Rind?
Watermelon rind is the section of crunchy, white flesh in between the thin, green peel and the juicy, red flesh that's typically eaten. Much of the time, the rind and the peel are discarded; however, the rind is edible. It can be chopped and added to dishes for a crunch or made into delicious, crisp pickles.
What Do Watermelon Rind Pickles Taste Like?
The flavor of watermelon rind pickles will depend on the recipe, but most are tangy, sweet, and salty. They tend to be sweeter than most other pickles, but still have a tang from the vinegar and a salty bite.