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Pickled Watermelon Rind
(Yields 6 pints)

4 quarts cubed watermelon rind
1 gallon cold water
1 cup canning salt
2 cups vinegar
7 cups sugar
1 tablespoon whole cloves
1 tablespoon whole allspice
¼ teaspoon mustard seed
3 sticks cinnamon
½ cup lemon, thinly sliced (about 1 medium lemon)

Pare the watermelon rind, removing the green and pink portions. Cut the rind into 1" pieces. Dissolve the salt in water; add the rind and let stand at least 6 hours, but preferably overnight. Drain the rinds, rinse them, and cover them with cold water in a large pot. Cook the rinds until tender, about 20 minutes. Drain them again and set them aside.

Combine the vinegar, sugar, and spices, tied in a cheesecloth bag, with 1-2 cups water in a large pot. Bring to a boil and cook for about ten minutes. Add the watermelon rind and simmer until it is transparent. Remove the spice bag.

Pack the rinds into hot jars, leaving ¼-inch head space. Pour hot liquid over the rinds, again leaving ¼-inch head space. Remove air bubbles, adjust caps, and process the pints for 10 minutes in a boiling water bath.

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