Pickled Watermelon Rind

My grandmother had a jar of pickled watermelon rind when I was a child. I was curious about it but did not ask her to try them. Later I asked her for a recipe. Today I made it.

I had a watermelon chopped up for my kids to enjoy and I did not want to waste the rind. I love anything pickled so I thought, why not?!

I left a bit of red/pink on the rind, and used a vegetable peeler to peel just the hard green outer skin of the watermelon. You want to use all the white/pale green rind that you can manage. I cut them in long narrow sliced. I have seen them chopped into small 1 inch cubes as well.

I brought 2 cups water and 2 cups vinegar ( white or apple cider vinegar) to a boil. I added in 2 table spoons sugar and 2 tablespoons salt. I also added two cloves ( I feel a little goes a LONG way), 2 inches of cinnamon bark, and 2 dried red peppers. Once the liquid is boiling add in the rind and let it come back to a boil. Once boiling turn off the heat and let it sit for 30 minutes. I then brought it back to a boil and took off the stove. I careful with tongs removed all the slices and put into mason jars. I covered with liquid and put lids on. I let the pickles come to room temperature before placing in the fridge. I am told they are good for a month. I often forget and eat them until I do not like the flavor or feel they don’t smell good. HAVE FUN!

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