Watermelon Rind Pickles

Watermelon Rind pickles

Yields7 pints
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Directions

1

To prepare watermelon rind, trim dark skin and pink flesh from thick watermelon rind. Wash and cut in 1-inch pieces or as desired. Dissolve lime in 2 quarts water in a food grade storage container. Pour over rind. If needed, add more water to cover rind. Let stand for 2 hours at room temperature.

2

Drain and rinse several times to remove all lime. Put rind in a large saucepan and cover with cold water. Bring to boil. Simmer just until tender and drain.

3

Prepare home canning jars and lids according to manufacturer’s instructions. Keep jars hot. Tie cloves, cinnamon, and ginger in cheesecloth bag. In a large saucepan, combine spices with sugar, vinegar, the remaining 1 quart water, and lemon. Simmer for 10 minutes.

4

Add watermelon rind and simmer until rind is clear. Add boiling water if syrup becomes too thick before rind is clear. Remove spice bag.

5

Pack rind into hot jars, leaving 1⁄2-in headspace. Add syrup leaving 1⁄2-in headspace. Remove air bubbles and wipe rims. Adjust lids and process for 10 minutes, using boiling water bath method.

Ingredients

 4 qts prepared watermelon rind
 3 Tbsps Mrs. Wages® Pickling Lime
 2 qts water
 8 cups granulated sugar
 1 qt Mrs. Wages® Pickling & Canning Vinegar (5% acidity)
 1 qt water
 1 lemon, thinly sliced
 2 Tbsps whole cloves
 3 sticks cinnamon (3-inch pieces)
 2 pieces ginger root (1-inch long)

Ingredients

 4 qts prepared watermelon rind
 3 Tbsps Mrs. Wages® Pickling Lime
 2 qts water
 8 cups granulated sugar
 1 qt Mrs. Wages® Pickling & Canning Vinegar (5% acidity)
 1 qt water
 1 lemon, thinly sliced
 2 Tbsps whole cloves
 3 sticks cinnamon (3-inch pieces)
 2 pieces ginger root (1-inch long)

Directions

1

To prepare watermelon rind, trim dark skin and pink flesh from thick watermelon rind. Wash and cut in 1-inch pieces or as desired. Dissolve lime in 2 quarts water in a food grade storage container. Pour over rind. If needed, add more water to cover rind. Let stand for 2 hours at room temperature.

2

Drain and rinse several times to remove all lime. Put rind in a large saucepan and cover with cold water. Bring to boil. Simmer just until tender and drain.

3

Prepare home canning jars and lids according to manufacturer’s instructions. Keep jars hot. Tie cloves, cinnamon, and ginger in cheesecloth bag. In a large saucepan, combine spices with sugar, vinegar, the remaining 1 quart water, and lemon. Simmer for 10 minutes.

4

Add watermelon rind and simmer until rind is clear. Add boiling water if syrup becomes too thick before rind is clear. Remove spice bag.

5

Pack rind into hot jars, leaving 1⁄2-in headspace. Add syrup leaving 1⁄2-in headspace. Remove air bubbles and wipe rims. Adjust lids and process for 10 minutes, using boiling water bath method.

Notes

Watermelon Rind Pickles