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Watermelon Rind Pickles (Mom)















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium


1 gallon watermelon rind
4 tablespoons slaked lime (calcium hydroxide)
1 x water
10 cups sugar
granulated (divided)
8 cups apple cider vinegar
1 x cheese cloth
2 tablespoons cloves, whole
2 tablespoons allspice
4 each cinnamon sticks
2 pieces ginger


Peel watermelon, removing all green and pink flesh; cut rind into cubes and measure a gallon.

Heat a large pot of boiling water; drop rind in and boil for 5 minutes.

Drain and cool.

Dissolve slaked lime in 2 quarts cold water.

Pour over rind; let stand for 4 hours.

Drain and rinse thoroughly.

Cover rind with cold water and bring to boil; boil until rind is tender and drain.

Combine 4½ cups sugar, 2 cups vinegar and 8 cups water.

Add allspice, cloves, cinnamon and ginger root (all tied in a cheesecloth bag).

Bring to boil; boil for 5 minutes.

Add rind and return to boil.

Lower heat and simmer for 30 minutes.

Leave rind standing in syrup in cool place between 12 and 24 hours.

Add 6 cups vinegar and 6 to 8 cups sugar (to taste); bring to boil.

Reduce heat and simmer until rind is transparent and syrup is almost as thick as honey.

If syrup gets too thick before rind becomes transparent, add ½ cup hot water, a little at a time, as needed.

Discard bag.

Pack boiling rind and syrup into hot jars and seal.

Store at least a month before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 984g (34.7 oz)
Amount per Serving
Calories 20520% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 34mg 1%
Total Carbohydrate 169g 169%
Dietary Fiber 2g 7%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 6%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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