Description
Watermelon pickles are a nostalgic, sweet-and-sour preserve made from watermelon rind. Infused with warm spices, lemon, and cherries, they offer a crunchy, tangy treat perfect for cheese boards, meats, or gifting.
Ingredients
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 for jars)
1 teaspoon whole allspice
1 teaspoon whole cloves (plus 1 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
Instructions
- Dissolve canning salt in 1 gallon water in a large container. Add watermelon rind and soak for 12 hours. Drain and rinse well.
- In a stockpot, cover rinsed rind with 1 gallon water, bring to boil, then simmer 45–60 minutes until tender. Drain.
- Wrap cinnamon, allspice, and cloves in cheesecloth. In a clean pot, combine vinegar, sugar, spice bag, cherries, and lemon slices. Stir to dissolve sugar.
- Add cooked rind, bring to boil, then simmer 5–10 minutes until translucent. Remove spice bag.
- Sterilize jars and lids by boiling for 5 minutes. Add 1 clove and cinnamon piece to each jar. Fill jars with rind and syrup, leaving ¼-inch headspace. Remove air bubbles, wipe rims, apply lids, and tighten rings.
- Place jars in boiling water bath, ensuring water covers jars by 1 inch. Process for 10 minutes. Remove and cool on a towel-covered surface. Check seals once cool and store in a cool, dark place.
Notes
- Only the white watermelon rind is used—remove green skin and pink flesh.
- Use apple cider vinegar (5% acidity) as a substitute for white vinegar.
- Let pickles cure for at least a week before serving for best flavor.
- Refrigerate any jars that don’t seal properly and consume within 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Preserve
- Method: Canning
- Cuisine: Southern American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 12g
- Sodium: 80mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
