Watermelon Rind Pickles

Recipe file created February 25, 2000.
Don't waste the rinds! Try a batch of these pickles.


Peel the dark green skin off of the watermelon rind. Cut into 1X1X2 inch pieces. Measure out 8 cups. Place in a large pot. Coat with the salt and cover with the cold water. Let sit overnight.

Place 3 - 1 pint (2 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.

Drain the watermelon rinds. Rinse two times with cold water, and return them to the large pot. Cover with cold water and boil until tender but not mushy -- about 10 minutes. Drain.

Prepare lids. The ones I use need to boil for 5 minutes before use. Check your package for directions.

Pack watermelon rind pieces into the hot canning jars, leaving 3/4 inch headspace. Add boiling liquid, leaving 1/2 inch headspace. Run a spatula down the sides of the jars to remove air bubbles and add more boiling liquid to make up to 1/2 inch headspace. Wipe rims to remove any spillage. MAKE SURE THERE IS NO STICKINESS ON RIM. If there is, you will not get a good seal. Put lid and screw band on (fingertip tight), and place in boiling water canner.

Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight.

Check seals. Sealed lids will be curved down. If lid clicks when pressed, it is not sealed. Use these soon. Store the rest in a cool dark place.


DO NOT overtighten screwbands. You will spoil the seal. The sealing gum on the lid needs to be touching the lid and the jar. If overtightened, the gum will move aside and you will have lid touching jar. I've seen preserves spoiled this way.

-- Rox

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