Easy Watermelon Rind Pickles
The tang the crunch and the sweetness makes canning watermelon rind pickles a time honored tradition. Here's how easily make your own.
Servings: 5 pint jars
Equipment
Ingredients
- 1 watermelon cubed watermelon rind (remove the green, leave a little pink) (about 16 cups watermelon rind) possibly 2 watermelons depending on size
- 6 cup sugar
- 4 cups white vinegar (5% acidity)
- 3 cinnamon sticks, broken in half
- 1 cup pickling canning salt
Instructions
- Cut and remove inside pink from watermelon. A ice cream scoop works really well for this.
- Pell dark green skin from watermelon rind and remove as much pink as possible from watermelon.
- Cut rind into cubes and place in container with salt and cover with water.
- Place in fridge at least 8 hours (24 is good). You want to make sure rind is submerged.
- Remove rind from fridge and drain, and rinse a few times to get the salt off the rind.
- Place the rind into a pot and fill with water to cook.
- Cook on medium high heat and bring to a boil. Boil until fork tender. The rind will shrink.
- While watermelon is cooking, in a separate pot add white vinegar & sugar mix until the sugar is mixed in. Add in cinnamon sticks (if not broken, break in half)
- Bring the vinegar/sugar mix to a boil and turn off heat. Removing the cinnamon sticks.
- Add cubed watermelon rind to canning jars and will with the sugar-vinegar liquid.
- Wipe the jar rims with a clean wet towels.
- Add the clean seal and hand tighten band onto the jar.
- Water bath can the jars for 10 minutes once bringing the water to a boil.
- Place jars on towel and cover with another towel to slow cooling and prevent cracking.
- Once the jars have sealed, label and date the jars.