Old-Fashioned Watermelon Rind Pickles
Old-fashioned watermelon rind pickles offer a sweet and tangy flavor from various spices, lemon juice, and optional maraschino cherries for color.
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Instructions
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Trim dark green and pink parts from the watermelon rind; cut the rind into 1-inch cubes, yielding 7 cups.
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Combine the rind with pickling salt and 3 cups water, adding more if needed to cover; soak overnight, then drain and rinse thoroughly.
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Cover the rinsed rind with cold water in a large saucepan and simmer for about 10 minutes until tender.
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Meanwhile, prepare a spiced syrup by simmering sugar, vinegar, cinnamon, whole cloves, and 1 cup water in a nonreactive kettle for 10 minutes.
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Add the tender rind, lemon slices, and optional maraschino cherries to the spiced syrup; simmer for approximately 30 minutes until the rind turns translucent.
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Fill hot half-pint jars with the rind and syrup mixture, leaving 1/2 inch of headspace, and secure with lids.
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Process the filled jars in a boiling water bath for 5 minutes, then remove and cool on a rack.