This quick-pickled watermelon rinds recipe uses up every part of the watermelon, a favorite summer fruit. Enjoy this classic crunch as a snack.
Preparation Time
20 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 45 mins
Recipe Instructions
Step 1
Stir together water and salt in a glass bowl until salt has dissolved. Add watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
Step 2
Drain watermelon rinds from salted water and place into a large saucepan or Dutch oven. Cover with fresh water. Place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
Step 3
Meanwhile, tie cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes.
Step 4
Stir in drained watermelon rind, then return to the stove over high heat. Bring to a boil, reduce heat to medium, and simmer until rind is transparent and syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in food coloring.
Step 5
Ladle into hot sterilized 1-pint jars, leaving 1/2 inch of head space. Seal jars with new lids and rings, making sure you have cleaned the jar rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any opened jars in the refrigerator.
Ingredients
2 cups white sugar
4 drops green food coloring
3 quarts water
1 quart apple cider vinegar
2 tablespoons whole cloves
4 quarts watermelon rind, white part only, cut into 1-inch cubes
