Watermelon Pickles

Short Description

Watermelon pickles are a sweet and tangy old-fashioned treat made from the often-overlooked watermelon rind. Infused with warm spices, lemon, and cherries, these pickles offer a surprising burst of flavor and a delightful crunch that make them a unique addition to any meal or charcuterie board.

Why You’ll Love This Recipe

• A creative way to use leftover watermelon rind, reducing waste
• Sweet, tangy, and warmly spiced flavor profile
• Perfect for gift-giving or preserving summer flavors
• Traditional canning method ensures long shelf life
• Unique addition to holiday spreads, cheese boards, and sandwiches

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup canning salt
1 gallon water (for brining)
16 cups (1-inch) cubed watermelon rind
1 gallon water (for simmering)
3 cinnamon sticks (plus extra pieces for jars)
1 teaspoon whole allspice
1 teaspoon whole cloves (plus 1 whole clove per jar)
2 cups white vinegar (5% acidity)
3 cups white sugar (or more to taste)
12 maraschino cherries, halved
1 lemon, thinly sliced
6 1-pint canning jars with lids and rings

Directions

Prep the Rind

1. In a large container, dissolve the canning salt in 1 gallon of water.
2. Add watermelon rind, cover, and let sit for 12 hours.
3. Drain and rinse the rind thoroughly.

Cook the Rind

4. In a stock pot, cover the rinsed rind with 1 gallon of water.
5. Bring to a boil, then simmer for 45–60 minutes, until the rind is tender. Drain and set aside.

Make the Pickling Liquid

6. Wrap cinnamon sticks, allspice, and cloves in cheesecloth or a spice bag.
7. In a clean stock pot, combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices. Stir until sugar dissolves.
8. Add the cooked rind, bring to a boil, then reduce heat and simmer for 5–10 minutes until rind is translucent.
9. Remove the spice bag.

Sterilize and Fill Jars

10. Sterilize jars and lids by boiling for at least 5 minutes.
11. Add 1 whole clove and a piece of cinnamon stick to each jar.
12. Pack the rind and liquid into jars, leaving ¼-inch headspace.
13. Run a knife or spatula around the inside of jars to remove air bubbles.
14. Wipe rims, apply lids, and screw on rings until fingertip-tight.

Process the Jars

15. Place jars in a large stockpot with a rack. Cover with boiling water by at least 1 inch.
16. Bring to a rolling boil, cover, and process for 10 minutes.
17. Remove jars and let cool on a cloth-covered surface, spaced apart.
18. Check seals once cool—lids should not flex up or down.
19. Store in a cool, dark place.

Servings And Timing

• Servings: 24 (1-pint jars)
• Prep time: 30 minutes
• Soak time: 12 hours
• Cook time: 1 hour
• Canning time: 10 minutes
• Total time: Approximately 14 hours including soak

Variations

• Add thin slices of ginger for an extra zing
• Use brown sugar instead of white for a deeper molasses flavor
• Try orange zest in place of lemon for a different citrus note
• Add red pepper flakes for a spicy-sweet twist
• Replace maraschino cherries with dried cranberries for a tart pop

Storage/Reheating

• Store unopened jars in a cool, dark place for up to 1 year
• Once opened, refrigerate and consume within 2–3 weeks
• No reheating required—serve chilled or at room temperature

FAQs

What part of the watermelon is used?

Only the white rind is used—peel off the green skin and remove the pink flesh.

Is this safe to can?

Yes, the vinegar-based brine and boiling water bath processing ensure food safety when followed correctly.

Can I use apple cider vinegar?

Yes, just ensure it’s 5% acidity for proper preservation.

What do watermelon pickles taste like?

They’re sweet, tangy, and spiced with cinnamon and clove—similar to holiday preserves.

How do I serve watermelon pickles?

Serve with cheese platters, cold meats, or as a sweet-sour side to rich dishes like roast pork.

Can I skip the cherries or lemon?

Yes, though they add great flavor and color, they can be omitted or substituted.

Do I need to use cheesecloth for the spices?

It’s highly recommended to prevent spices from floating freely in the jar.

How long do they need to sit before eating?

Let them cure at least 1 week for the best flavor development.

Can I make a smaller batch?

Yes, halve the ingredients and use fewer jars if preferred.

What if the jars don’t seal properly?

Reprocess immediately or store in the fridge and consume within 2 weeks.

Conclusion

Watermelon pickles are a nostalgic, sweet-and-sour treat that transforms a humble rind into something truly special. With their blend of spice, citrus, and cherry, they make a distinctive addition to any pantry or gift basket. Give this timeless canning recipe a try and savor summer’s bounty year-round!

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