Award-Winning Pickled Watermelon Rinds

 Pickled Watermelon Rind. marinated watermelon. recipes from watermelon. concept of nutrition without waste. conservation and stocks for the winter. american kitchen.
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Lyudmila Mikhailovskaya/Shutterstock
The Editors
2 pints
Shirley Barnes, Puyallup, Washington Western Washington Fair
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This vintage recipe harkens back to yesteryear, but it still tastes delicious! Pickled Watermelon Rinds make great use of a typically discarded piece of the fruit and turn them into a delightful sweet pickle. These watermelon pickles were a top pick at the Western Washington Fair and we know they will be a top pick at your house as well!

9 cups water
1/2 cup salt
11 cups watermelon pieces (cut from rind, seeded, and cut into 1-inch cubes)
2-1/2 cups white vinegar
5 cups sugar
1 cinnamon stick
1/4 teaspoon ground ginger
2 tablespoons lemon juice
  1. In a large bowl, stir the water and salt together. Add the watermelon and let stand overnight.
  2. Drain the watermelon, rinse, and drain again. 
  3. In a large saucepan, combine the vinegar, sugar, cinnamon stick, ginger, and lemon juice. Bring to a boil and add the watermelon. Return to a boil and simmer for 20 minutes.
  4.  Remove the cinnamon stick. 
  5. Loosely pack the watermelon into jars. Return the syrup to a boil and boil for 30 minutes. Pour over the fruit in the jars and seal—process in a boiling-water bath.
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