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Pickled Watermelon Rind

3 lb White part of watermelon rind, cubed
2 tb Salt
1 qt Water
3 c Sugar
2 c Cider vinegar
1 c Cold water
1 tb Whole allspice
1 tb Whole cloves
1 tb Cinnamon stick pieces
1 Lemon, sliced


Set rind aside in a glass bowl.

In a large bowl, make a brine of 2 T salt and 1 qt of water. Add rind, making sure it is completely covered. Cover and refrigerate overnight.

Remove from refrigerator and discard brine. Place rind in a large saucepan, stockpot, or Dutch oven over medium-high heat. Cover rind with fresh water. bring to a boil, reduce heat, and simmer 10 minutes, or until rind is tender. Drain and discard liquid. Set rind aside.

In a stockpot over medium-high heat, combine sugar, vinegar, and 1 c cold water. Heat until sugar dissolves. Enclose allspice, cloves, cinnamon, and lemon in a cheesecloth bag. Place bag in vinegar mixture. Add watermelon rind and cook 45 mintues, or until transparent. Pour into sterilized jars and seal.


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