Every summer we buy watermelons and eat the inside and toss the rind in the compost pile. But this year I decided to try something new. I decided to see what pickled watermelon rinds taste like. If you are a fan of sweet, crisp pickles, then you will probably love pickled watermelon rinds. They are easy to make and follow a very similar process as sweet canned pickles. If you have ever pickled watermelon rinds, I’d love to hear what you think!
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How to Make Pickled Watermelon Rinds
- Watermelon Rinds
- Vegetable Peeler (optional)
- Water Bath Canner
- Jars, Lids, Rings
- Canning Salt
Wash and peel the watermelon. I used a vegetable peeler but you can use a knife if you prefer.
Cut the watermelon rind into small pieces.
Soak the watermlon rind cubes in canning salt and ice water for approximately 12 hours.
Prepare your jars and fill them with vinegar, salt and watermelon rind cubes.
There are many recipes for pickled watermelon rinds but I went with the recipe from my Ball Blue Book of Preserving. The closest online recipe I could find was here. Basically, you are going to use canning salt, vinegar, sugar and a mix of cinnamon, cloves, all spice and lemon. I won’t repost the exact recipe since you can find so many variations on line.
Process the jars in your water bath and then let them sit and seal. We like them best when chilled in the refrigerator for a few hours.
If you love sweet pickles, you’re going to love these watermelon rind pickles! Have you ever tried these watermelon rinds? Try them and let me know what you think!
Prefer something a little more mainstream to start canning this summer? Try green beans! Super easy place for beginners to start their canning adventure!