Grandma's pickled watermelon rind recipe is a fun alternative to regular pickles. They can be used in salads, sandwiches, or wraps for added crunch.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
146 Calories
Recipe Instructions
Step 1
Place watermelon rinds in a glass bowl with enough water to cover; stir in pickling salt. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.
Step 2
Rinse watermelon rinds 2 to 3 times, removing excess salt from brine. Taste; rinse until reaches desired saltiness level. Drain.
Step 3
Transfer watermelon rinds to a large saucepan with enough cold water to cover; bring to a boil and cook until tender, about 15 minutes.
Step 4
Inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rinds ready. Wash new, unused lids and rings in warm soapy water.
Step 5
Combine sugar, vinegar, 2 cups water, cloves, cinnamon, and allspice in a large pot; bring to a boil. Reduce heat; simmer for 10 minutes. Pour vinegar mixture into a bowl through a fine-mesh sieve; discard solids.
Step 6
Drain watermelon rinds; pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within ½ inch of top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 7
Cool to room temperature, 30 to 45 minutes. Store in the refrigerator.
Ingredients
4 cups white sugar
2 cups water
water as needed
2 cups white vinegar
1 cup pickling salt
1 teaspoon whole cloves
8 cups spear-shaped pieces of peeled, sliced watermelon rind
