Shakin & Bakin Foodie Blog

Every summer and fall season, I love to spend time in my kitchen canning my garden harvest. My family absolutely loves watermelon! We will make watermelon smoothies, ice cream, desserts and of course...these delicious watermelon rind pickles.

A few years ago...I was lucky to get this canning recipe from my auntie who also loves to can!

Canning Watermelon Rind Pickles Recipe

4 quarts of cubed watermelon rind
1 cup of canning salt
1 gallon of cold water
1 Tablespoon of whole cloves
1 Tablespoon of whole allspice
1/2 teaspoon mustard seed
3 food-grade cinnamon sticks
7 cups of granulated sugar
1/2 cup sliced lemon
2 cups of white vinegar

Wash your watermelon until its clean and dry it with a paper towel. Peel watermelon rind off of the watermelon...remove the dark green and pink portions off of the rind. Cut the rind into 1 to 1 1/2" chunks. Combine the salt and water in a large stock pot. Place the watermelon rind chunks into the water & salt mixture and let stand for 6-8 hours.

Drain the water and rinse under cool tap water. Place the watermelon rinds in a large stock pot and cover with cool tap water. Let stand for 45 minutes and then bring to a boil using high heat. Turn the heat down to low and cook until the rinds become fork tender. Drain the water and set aside. In a cheesecloth bag, add the cloves, allspice, mustard seed and cinnamon sticks and tie your bag shut.

In your large stock pot, combine together the cheesecloth bag, allspice, granulated sugar, lemon slices and white vinegar. Place stockpot on the stove and bring to a rapid boil using high heat. You will want to turn the heat down to medium and continue to cook for about 10 minutes. Slowly stir in your watermelon rind chunks and simmer them over low heat until they become transluscent in color. Remove the cheesecloth bag and discard in the trash.

Use a ladle and ladle the hot watermelon rinds and the hot liquid into warm sterilized canning jars. Wipe the rims clean and place the rings and seals onto the jars. Process your jars in a water bath canner for 20 minutes. Remove from the canner and let cool in a non-drafty place. These will keep for up to 1 year.