Name: Pickled Watermelon Rind
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Southern
Ingredients: 4 cups watermelon rind, peeled and cut into 1-inch cubes; 4 cups water; 2 tablespoons pickling salt (or kosher salt, non-iodized); 2 cups white vinegar (5% acidity); 2 cups granulated sugar; 2 cinnamon sticks (about 3 inches each); 1 teaspoon whole cloves; 1 teaspoon allspice berries; 1 lemon, zested and juiced

Description

Pickled watermelon rind is a classic Southern treat that turns what’s often discarded into a sweet, tangy, and slightly spicy preserve. This zero-waste recipe transforms the white rind of watermelon into a flavorful and crunchy pickle — perfect for adding a touch of summer to your pantry.

Ingredients

Scale

4 cups watermelon rind, peeled and cut into 1-inch cubes
4 cups water
2 tablespoons pickling salt (or kosher salt, non-iodized)
2 cups white vinegar (5% acidity)
2 cups granulated sugar
2 cinnamon sticks (about 3 inches each)
1 teaspoon whole cloves
1 teaspoon allspice berries
1 lemon, zested and juiced

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Instructions

Wash and peel the watermelon, removing all pink flesh and green skin. Cut the white rind into 1-inch cubes.
In a large bowl, mix the rind with pickling salt and cover with water. Refrigerate for at least 4 hours or overnight.
Drain and rinse the rind thoroughly. Boil in 4 cups of water for 10–15 minutes, until slightly translucent. Drain and set aside.
In a large non-reactive pot, combine vinegar, sugar, cinnamon sticks, cloves, allspice, lemon zest, and lemon juice. Bring to a boil, stirring to dissolve sugar.
Add the blanched rind to the syrup and simmer on low heat for 30–45 minutes, until translucent and flavorful.
Sterilize canning jars, lids, and rings according to standard canning procedures.
Pack hot pickled rind into jars, leaving 1/2 inch of headspace. Remove air bubbles and cover with syrup.
Seal jars with lids and rings, then process in a boiling water bath for 10 minutes (adjust for altitude if necessary).
Cool jars on a towel-lined surface for 12–24 hours. Check seals before storing.

Notes

Store in a cool, dark place. Unsealed jars should be refrigerated and used within a few weeks. The flavor deepens beautifully after a few days.

Prep Time: 2 hours
Cook Time: 30 minutes
Category: Preserves
Method: Canning
Cuisine: Southern

Nutrition

Serving Size: 2 tablespoons
Calories: 70
Sugar: 15g
Sodium: 200mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg