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Watermelon Rind Pickles

Microwaverina's picture
  Peeled watermelon rind cubes 12 Cup (192 tbs)
  Pickling salt 1⁄2 Cup (8 tbs)
  Water 2 Quart
  Vinegar 2 Cup (32 tbs)
  Sugar 6 Cup (96 tbs)
  Whole cloves 1 Tablespoon
  Cinnamon sticks 3

1. Soak watermelon rind in a mixture of salt and water in a covered 3-quart glass casserole 2 hours. Drain; rinse with cold water. Return rind to casserole.
2. Cover rind with fresh water. Cook uncovered in microwave oven 20 to 22 minutes at HIGH, or until tender; stir once. Drain; return rind to casserole and set aside.
3. Combine vinegar and sugar in a 2-quart oven-proof glass mixing bowl/pitcher. Tie spices in cheesecloth bag. Add to vinegar and sugar. Cook uncovered in microwave oven 15 minutes at HIGH, or until sugar is dissolved and mixture is boiling; stir 3 times. Remove spice bag.
4. Pour syrup over rind. Cook uncovered in microwave oven 3 minutes at HIGH.
5. Pack pickles into hot sterilized jars; cover. Cool. Store in refrigerator.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 78 Calories from Fat 0

% Daily Value*

Total Fat 0 g0%

Saturated Fat 0 g0%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 351 mg14.6%

Total Carbohydrates 19 g6.4%

Dietary Fiber 0.03 g0.11%

Sugars 16.1 g

Protein 0.01 g0.01%

Vitamin A 0% Vitamin C 0.02%

Calcium 0.1% Iron 0.05%

*Based on a 2000 Calorie diet

Watermelon Rind Pickles Recipe