Don't throw that watermelon rind in the trash! Make this grandma's easy recipe for pickled watermelon rind and use it in salads, sandwiches, or wraps for an added crunch.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
146 Calories
Recipe Instructions
Step 1
Place watermelon rind in a glass bowl; add water to cover. Stir in pickling salt. Cover and refrigerate in the brine for 8 hours to overnight.
Step 2
Rinse watermelon rind 2 to 3 times to remove excess salt from the brine. Taste and keep rinsing until desired level of saltiness is achieved. Drain.
Step 3
Transfer watermelon rind to a large saucepan and cover with cold water; bring to a boil. Cook until tender, about 15 minutes.
Step 4
Meanwhile, inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rind is ready. Wash new, unused lids and rings in warm soapy water.
Step 5
At the same time, combine sugar, 2 cups water, vinegar, cloves, cinnamon, and allspice in a large pot. Bring to a boil, then lower heat and maintain a low simmer for 10 minutes. Pour mixture through a fine mesh sieve into a bowl; discard any solids.
Step 6
Drain watermelon rinds and pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within 1/2 inch of the top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 7
Let jars cool to room temperature, 30 to 45 minutes. Store in the refrigerator.
Ingredients
½ teaspoon ground cinnamon
4 cups white sugar
2 cups water
⅛ teaspoon ground allspice
2 cups white vinegar
1 cup pickling salt
1 teaspoon whole cloves
8 cups spear-shaped pieces of peeled, sliced watermelon rind
