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Pickled Watermelon Rind

Pickled watermelon rinds are a Southern classic that are crisp and sweet and tangy and oh so enticing. Tasting is believing. Here's how to make them.

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
12 hrs
Servings: 56 servings | 14 half-pint jars
Calories: 24 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 4 pounds watermelon rind
  • 5 cups granulated sugar
  • 4 cups apple cider vinegar
  • 1 tablespoon whole cloves
  • 2 teaspoons whole allspice
  • 7 cinnamon sticks broken in half

Instructions

    Cup of Yum
  1. Using a vegetable peeler or a sharp paring knife, remove the green skin from the watermelon rind and discard. Cut the white rind into 1 1/2-inch (4-cm) strips or cubes, leaving a little pink flesh attached to each piece for color, if desired. Toss the rinds in a large stainless-steel bowl and add enough cold water to cover. Let soak overnight, preferably in the refrigerator.
  2. In a colander set over the sink, drain the rind and transfer it to a 6-quart (5.7-liter) or larger stockpot. Add enough water to cover and bring to a slow simmer over medium heat. Cook until tender but not soft, 15 to 20 minutes. Drain in the same colander and rinse with cold water.
  3. Take a small piece of cheesecloth, gather the cloves and allspice in its center, and tie to secure. In the large stockpot set over medium heat, combine the sugar, vinegar, spice pouch, and watermelon rind and bring to a simmer. Cook slowly until the rind is transparent, about 10 minutes. Don’t overcook it as the rind will cook again in the hot-water bath. Remove and discard the spices from the pot.
  4. Place a piece of cinnamon stick in each of 14 sterilized half-pint jars. Using a wide-mouth funnel, ladle the watermelon rind into the jars. Evenly distribute the rind and the brine, leaving 1/4-inch (6-mm) headroom. Wipe the rims clean with hot water and place rubber lids and screw tops to seal. Process in a hot water bath for 10 minutes. [EDITOR’S NOTE: For more information, please see the Canning 101 section in this recipe.}
  5. Store the pickled watermelon rind a cool, dark place for at least 3 months before using.

Nutrition Information

Serving 1portion Calories 24kcal (1%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Monounsaturated Fat 1g Sodium 1mg (0%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 56servings | 14 half-pint jars

Amount Per Serving

Calories 24

% Daily Value*

Serving 1portion
Calories 24kcal 1%
Carbohydrates 6g 2%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Monounsaturated Fat 1g 5%
Sodium 1mg 0%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.