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Grandma's Pickled Watermelon Rind
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
560 minutes
Transform watermelon rind into tangy pickles for a tasty addition to your dishes.
Ingredients:
  • 8 cups spear-shaped pieces of peeled, sliced watermelon rind
  • 1 cup pickling salt
  • 4 cups white sugar
  • 2 cups white vinegar
  • 2 cups water
  • 1 teaspoon whole cloves
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon ground allspice
Instructions:
  • Place the watermelon rind in a glass bowl and cover it with water. Stir in pickling salt. Refrigerate it in the brine for 8 hours to overnight.
  • Thoroughly rinse watermelon rind 2-3 times to remove excess salt from the brine. Taste and continue rinsing until you reach your desired level of saltiness. Drain well.
  • Place the watermelon rind in a large saucepan and cover it with cold water. Bring the water to a boil and cook the rind until tender, which should take about 15 minutes.
  • Check 2 quart-sized jars for cracks and rings for rust, and discard any defective ones. Submerge them in simmering water until watermelon rind is ready. Clean new, unused lids and rings in warm soapy water.
  • Simultaneously in a large pot, blend sugar, 2 cups of water, vinegar, cloves, cinnamon, and allspice. Boil, then simmer gently for 10 minutes. Strain mixture through a fine mesh sieve into a bowl, discarding solids.
  • Prepare the watermelon rinds by draining them and placing them in hot, sterilized jars. Pour the vinegar mixture into each jar, leaving a 1/2-inch space from the top. Use a moist paper towel to clean the jar rims. Seal the jars with lids and tighten the rings securely.
  • Allow the jars to cool naturally for 30 to 45 minutes until they reach room temperature, then transfer them to the refrigerator for storage.

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