How do I make watermelon rind pickles?

Turn leftover watermelon rinds into tangy delights with our pickling recipe! A twist on your usual pickles that packs a refreshing punch.

You'll need

Items needed to answer the question, How do I make Watermelon Rind Pickles. Items include: watermelon_rinds sugar white_vinegar water salt mustard_seeds whole_cloves

watermelon_rinds 4 cups
sugar 2 cups
white_vinegar 1 cup
water 1 cup
salt 1 tablespoon
mustard_seeds 1 teaspoon
whole_cloves 1/2 teaspoon

Take note
Be careful when handling a sharp knife and boiling water. Don't forget to wash your hands before and after preparing the watermelon rinds.

1

Gather Your Ingredients

First things first, let's gather all the items you'll need for this pickle adventure. You'll need 4 cups of watermelon rinds, cut into 1-inch cubes, 2 cups of sugar, 1 cup of white vinegar, 1 cup of water, 1 tablespoon of salt, 1 teaspoon of mustard seeds, and 1/2 teaspoon of whole cloves. Don't forget to have some clean, sterilized jars ready for canning!

2

Prepare the Watermelon Rinds

Now it's time to prepare those watermelon rinds for pickling. Start by removing the green outer skin and any remaining pink flesh, until you're left with only the white part of the rind. Cut the rinds into 1-inch cubes and set them aside.

3

Make the Pickling Liquid

In a large saucepan, combine the sugar, vinegar, water, salt, mustard seeds, and whole cloves. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved. Let the pickling liquid simmer for 5 minutes to allow the flavors to meld together.

4

Add the Watermelon Rinds

Once the pickling liquid is ready, carefully add the watermelon rinds to the saucepan. Reduce the heat to low and let the rinds simmer in the liquid for about 15 minutes, or until they become slightly translucent.

5

Pack the Jars

Using a slotted spoon, transfer the pickled watermelon rinds into clean, sterilized jars, ensuring that they are packed tightly. Pour the remaining pickling liquid over the rinds, making sure to cover them completely. Tap the jars gently to remove any air bubbles.

6

Seal and Store

Wipe the jar rims clean and seal the jars with sterilized lids and bands. Place the jars in a boiling water bath canner, making sure the water covers the jars by at least 1 inch. Process the jars in the boiling water bath for 10 minutes. Remove the jars with jar tongs and let them cool completely on a towel-lined countertop. Once cooled, check to ensure that the lids have sealed properly before storing the pickles in a cool, dark place.