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Family Favourite Watermelon Pickles

 

Quick and easy recipe for refrigerated watermelon-rind pickles.
10

Yield

48

servings

Prep

30

min

Cook

15

min

Ready

2

days

 

Ingredients

watermelon rind
of 1 large watermelon, with 1/4 inch of fruit still in tact
*
8 cups vinegar
4 cups water
4 cups sugar
cups pickling salt
*
1 teaspoon cinnamon
ground
½ teaspoon red pepper flakes
*

Directions

Use a vegetable peeler to remove the outer green layer of the rind.

Cut rind into one-inch chunks.

Bring vinegar, water, sugar, and salt to a boil in a large pot.

Boil, stirring regularly, until the salt and sugar dissolve.

Add watermelon rind chunks to the mixture and return to a boil.

Boil for one minute, and then remove from heat.

Stir in cinnamon and red pepper flakes.

Cool watermelon pickles on the counter for one hour.

Carefully pack pickles into pint jars.

Ladle in enough brine to cover the pickles, leaving ½-inch of head space in each jar.

This recipe will make 8 to 10 pint-sized jars of watermelon pickles.

Store in the refrigerator.

Pickles need to sit in the fridge for at least 2 days before you eat them.

Watermelon pickles need to be eaten within one month.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 710% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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