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pickled watermelon rinds

Pickled Watermelon Rinds

Turn leftover watermelon rind into a delicious homemade preserve with this old-fashioned pickled watermelon rinds recipe. The white rind is soaked overnight, then simmered in a sweet cinnamon vinegar syrup until crisp-tender and canned for long-term storage. Customize each jar with jalapeños, crushed red pepper, or whole cloves for a unique twist. This recipe makes 5 pint jars and is a flavorful way to reduce food waste while preserving the taste of summer.

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Refrigeration time 8 hours
Total Time 9 hours 40 minutes
Course Appetizer, Condiment, Side Dish, Snack
Cuisine American, Southern
Servings 5 pints
Calories 45 kcal

Equipment

Ingredients
 

Overnight soak

Pickling

  • 4 cups Water
  • 6 cups Sugar
  • 4 cups White vinegar
  • 5 Cinnamon sticks
  • 1/4 tsp Crushed red pepper
  • 3 Cloves (per Jar)
  • 1 Jalapeno (per jar)

Instructions
 

  • Cut the watermelon rinds into small 1-2 inch chunks and remove all the green outer skin.
  • Place the rinds in a large bowl, cover with water and add the picking salt.
  • Cover and refrigerate for 8 hours.
  • Drain the watermelon rinds in a colander and rinse the salt thoroughly.
  • In a stockpot, combine 4 cups of water, sugar, vinegar, and cinnamon sticks.
  • Bring to a simmer, stirring occasionally until the sugar has dissolved.
  • Add the watermelon rinds to the stockpot and simmer for 30 minutes or until the rinds are translucent and tender.
  • Fill the water bath and bring to a boil.
  • Wash the jars, lids and rings in hot soapy water.
  • If using crushed red pepper, cloves, or jalapeno, add it to the clean empty jars.
  • Fill the jars with the rinds, packing within a half inch from the top of the jars.
  • Pour the pickling liquid into the jars. Run a bubble popper through the jars to remove any trapped air. Add more pickling liquid if needed leaving 1/2 inch headspace from the top.
  • Wipe the rims of the jars with a clean damp paper towel.
  • Place the lids and rings on the jars and tighten fingertip tight.
  • Using the jar lifter, place the jars into the boiling water bath, cover, and process for 10 minutes.
  • Remove the jars to a towel lined cutting board and allow to rest for at least 12 hours before labeling, dating, and storing. If any jars do not seal, refrigerate and use first.

Nutrition

Serving: 0.25cupCalories: 45kcal
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