You are here

Pickled Watermelon Rind

American.Kitchen's picture
  Watermelon rind 4 Cup (64 tbs)
  Vinegar 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Allspice 1 Teaspoon
  Whole cloves 1 Teaspoon
  Cinnamon stick 2
  Lemon 1 , sliced very thin

1. Pare watermelon rind and cut into small piece €” about 1" squares. Leave a little pink on each piece for colour.
2. Soak overnight in a brine made of 1/4 c. salt to each quart of water.
3. Drain, wash in fresh water, drain.
4. Boil rind in clear water until tender.
5. Mix all remaining ingredients together and boil for 5 minutes.
6. Add rind to the boiling syrup, and boil rapidly until rind is clear.
7. Pack into hot sterile jars, cover with syrup, and seal.

Recipe Summary

Difficulty Level: 
Very Easy

Rate It

Your rating: None
Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3805 Calories from Fat 6

% Daily Value*

Total Fat 0.67 g1%

Saturated Fat 0.16 g0.82%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1239.4 mg51.6%

Total Carbohydrates 932 g310.6%

Dietary Fiber 6.2 g24.8%

Sugars 765.6 g

Protein 1 g2.6%

Vitamin A 1.1% Vitamin C 78.9%

Calcium 14.4% Iron 7.4%

*Based on a 2000 Calorie diet


Pickled Watermelon Rind Recipe