Canned Watermelon Rind


  • 14 Cups Of Skinless Cubed Watermelon Rind
  • 1 Gallon Of Bottled Water
  • 1/4 Cup Of Slaked Lime
  • 3 Cup Of Heinz Distilled White Vinegar
  • 7 Cup Of C&H Superfine White Sugar
  • 2 Tablespoons Of McCormick Whole Cloves
  • 10 Crushed Whole Cinnamon Sticks
  • 1/2 Cup Of Red Hots Cinnamon Candies
  • 4 Drops Of Butler's Best Red Food Coloring


  • Serving Size 30
  • 210 Calories Per Serving
  • 0 Grams Of Fat

Preparation instruction

To begin this excellent canned watermelon rind recipe, you will first need to select a watermelon with a nice and thick inner rind.
Using a sharp kitchen knife, trim all of the outer green skin from the watermelon, then cut the rind into small one inch cubes.
Next take out a large pot, then combine the bottled water and slaked lime.
Next add in the cubed skinless rind, place a lid over the pot, then slide it into the refrigerator to chill overnight. The next morning you will need to drain out all of the water from the pot, then rinse the rind under cold running water.
Fill the pot back up with fresh water, covering the rind completely, then bring the contents to a boil over medium high heat. Once the ingredients have boiled for half an hour, drain out all of the water, and then place the rind aside to cool.
Once your rind has cooled, add into the pot the distilled white vinegar, white sugar, red food coloring, Red Hots cinnamon candies, and a tied off cheesecloth containing the crushed cinnamon sticks and whole cloves.
Boil these ingredients slowly until the rind cubes are completely transparent, and the vinegar sugar mixture begins to form a thick syrup. This boiling process should take about one hour.
If at any time the syrup becomes too thick, water it down slightly. Once you are done with the boiling process, discard the seasonings and cheesecloth.
Pack the watermelon rind into canning jars, then cover them with the syrup, making sure to leave about a half inch head space at the top of each jar. Process and seal the jars, then store them in a cool dry place. That concludes this recipe.