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Watermelon Pickles
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
1275 minutes
Elevate summer's favorite fruit with tangy pickled watermelon rind.
Ingredients:
  • 1 cup canning salt
  • 1 gallon water
  • 16 cups (1-inch) cubes watermelon rind
  • 3 cinnamon sticks
  • 1 teaspoon whole allspice
  • 1 teaspoon whole cloves
  • 2 cups white vinegar (5% acidity)
  • 3 cups white sugar, or more to taste
  • 12 maraschino cherries, halved
  • 1 lemon, thinly sliced
  • 6 1-pint canning jars with lids and rings
Instructions:
  • Gently dissolve canning salt in 1 gallon of water in a large container. Add watermelon rind and cover with plastic wrap or a lid. Allow to rest for 12 hours. Drain and rinse thoroughly.
  • In a large stockpot, mix the drained watermelon rind with 1 gallon of water. Bring to a boil, then simmer over medium-low heat until the rind is tender, approximately 45 minutes to 1 hour. Drain and set aside.
  • Wrap cinnamon sticks, allspice, and cloves in a cheesecloth or spice bag. Mix vinegar, sugar, spice bag, maraschino cherries, and lemon slices in a stock pot until sugar dissolves. Introduce watermelon rind, and bring to a boil. Lower heat to medium-low, simmer until the rind turns transparent (about 5-10 minutes). Remove the spice bag and keep it aside.
  • Boil jars and lids for 5 minutes, then add a clove and a piece of cinnamon stick to each jar.
  • Fill the hot, sterilized jars with the vinegar mixture packed into the watermelon rind, leaving 1/4 inch of space at the top. Use a knife or thin spatula to release any air bubbles inside the jars. Clean the jar rims with a damp paper towel to remove any residue. Seal with lids and screw on rings.
  • 1. Set up a large stockpot with a rack positioned at the bottom, filled halfway with water. 2. Bring the water to a boil and carefully lower jars into the pot using a jar holder, ensuring a 2-inch gap between them. 3. Add more boiling water as needed to ensure the water level is at least 1 inch above the jar tops. 4. Cover the pot, bring the water to a rolling boil, and process for 10 minutes.
  • Remove the jars from the stockpot and place them on a cloth-covered or wood surface, spaced a few inches apart, to cool. Press the top of each lid with a finger to ensure a tight seal (lid does not move). Store in a cool, dark place.

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