Pickled Watermelon Rinds Recipe

Glass jar of pickled watermelon rind with cinnamon stick on a wooden surface

5 from 10 votes

Pickled Watermelon Rinds Recipe

This pickled watermelon rind recipe is a crisp Southern classic made with sugar, vinegar, and spices. After eating the juicy red watermelon pulp, use the peeled rind to make this sweet, cinnamon-flavored pickle.

Prep Time1

Cook Time40

Total Time1 40

Course: Condiment

Cuisine: American

Keyword: pickling, watermelon

Servings: pint jars

Calories: 213kcal

Author: Lora

Equipment

Ingredients

½ small red watermelon about 5 pounds
3 Tablespoons salt
1 cup sugar
1 cup white vinegar 5% acidity
1 cinnamon stick
2 teaspoons pickling spice
½ lemon thinly sliced

Instructions

Trim the dark green and pink parts from watermelon rind. You could leave little bit of the pink on the rind.
Cut rind into 1-inch cubes and measure out 7 cups.
In a large bowl add 3 cups water and the salt. Stir it together until salt dissolves.
Place the rinds in the salted water. Cover with plastic wrap and place in the refrigerator for 24 hours.
The next day, drain the rinds and rinse well.
Add 4 cups of water to a stainless steel saucepan (or Dutch oven). Add the sugar, vinegar, cinnamon, pickling spices, and lemon slices. Bring to a boil. Stir until the sugar dissolves. Add the rind and simmer for about 30 minutes, until the rind is tender and translucent.
Remove from heat. Cool completely (about 1 hour), stirring occasionally.
Using a slotted spoon, transfer rind to jars; cover with pickling liquid. Apply lids. Gently pack the hot rind into the jars, leaving ¼ inch of space below the lip. Pour enough liquid into the jars to cover the rind.
Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
Process in boiling water bath for 10 minutes.
Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack and let them cool. When they’ve cooled down, store them in the refrigerator for up to two weeks. Chill 24 hours before serving.

Notes

Do not skip the overnight brine. It is what separates crisp, firm pickles from mushy ones. It draws out excess moisture and seasons the rind from the inside.
Use a stainless steel or enamel pot, not aluminum. Vinegar reacts with aluminum and can give your pickles an off taste.
Make sure your jars are clean. You do not need to sterilize them before filling if you are water-bath canning, but they should be freshly washed and hot.
Do not rush the cooling step. Letting the rind cool in the brine before jarring helps the flavor develop more deeply.
You can adjust the sweetness. If you prefer a less sweet pickle, reduce the sugar by ¼ cup. Do not go lower than that or the brine balance will be off.
If you want more spice, add a pinch of red pepper flakes or a whole dried chili to each jar before pouring in the brine.

Nutrition