Family Favourite Watermelon Pickles
Quick and easy recipe for refrigerated watermelon-rind pickles.
Yield
48 servingsPrep
30 minCook
15 minReady
2 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
watermelon rind
of 1 large watermelon, with 1/4 inch of fruit still in tact |
* | ||
| 8 | cups |
vinegar
|
|
| 4 | cups |
water
|
|
| 4 | cups |
sugar
|
|
| ⅔ | cups |
pickling salt
|
*
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
watermelon rind
of 1 large watermelon, with 1/4 inch of fruit still in tact |
* | |
| 1.9 | l |
vinegar
|
|
| 946 | ml |
water
|
|
| 946 | ml |
sugar
|
|
| 158 | ml |
pickling salt
|
*
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
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.
