Quick Watermelon Rind Pickles


  • 16 Cups Of Skinless Cubed Watermelon Rind
  • 2 Tablespoons Of Kosher Salt
  • 1 Gallon Of Fresh Bottled Water
  • 4 Cups Of Ungers Distilled White Vinegar
  • 8 Cups Of C&H White Superfine Sugar
  • 3 Fresh Crushed Cinnamon Sticks
  • 1 Tablespoon Of Tone's Whole Cloves
  • 1 One Inch Piece Of Ginger Root


  • Serving Size 32
  • 159 Calories Per Serving
  • 0 Grams Of Fat

Preparation instruction

Many thanks to Rowan of Boone Iowa for submitting this quick watermelon rind pickles recipe. First you will want to trim off all of the outer green skin from the watermelon rind.
Next cut the rind into one inch cubes. You don't want any of the pink flesh attached to the rind, so do be thorough in removing it all. Moving along, next take out a large kettle, then add in the salt, rind, and bottled water.
Bring these contents to a boil, then remove the kettle from the stove once the rind is tender. Once you are done with that step, drain out the water, rinse the rind, then recover the rind with fresh water, letting it soak overnight in the refrigerator. The next day drain out all of the water, then add into the kettle the white vinegar and superfine sugar.
Next add in a cheesecloth tied off and filled with the crushed cinnamon sticks, whole cloves, and ginger root. Bring this batch of ingredients to a boil until the watermelon rind is completely transparent.
Once the sugar and vinegar mixture form a thick syrup, remove the kettle from the stove. Spoon your rind into clean and sterile canning jars, topped off with the syrup.
Do leave a half inch head space at the top of each jar. Process and seal them, then place them in a cold and dark place.
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