terry stautzenberger

Watermelon Rind Pickles
Watermelon Rind Pickles
Watermelon Rind Pickles


Watermelon Rind Pickles

12 pounds watermelon (about 1/2 of a large melon)
3/4 cup salt
8 cups water
5 cups sugar
2 1/2 cups distilled white 5% vinegar
6 whole cloves
6 whole allspice
4 cinnamon sticks
1 teaspoon black pepper

Cut watermelon into large chunks. With a sharp knife trim dark outer
skin from watermelon rind and discard. Cut most of the red flesh off,
leaving about 1/8 inch thick layer on white part of rind. (Reserving
watermelon flesh for other uses). Cut white of the watermelon rind into
about inch squares (you should have about 12 cups). In a large bowl
dissolve the salt in the water. Add the rind (if a any float place a
plate on top to keep them covered) and let sit for 4 to 5 hours at room
temperature. Drain rind, rinse with cold running water and drain again.
Place rind in a non reactive stock pot, cover with water and bring to a
boil over high heat. Reduce heat to medium and cook uncovered until rind
is tender crisp, about 10 minutes. Drain in colander. In same pot
combine sugar, vinegar, cloves, allspice, cinnamon sticks, pepper, and 2
1/2 cups water. Heat to boiling over high heat, boil for 3 minutes. Add
watermelon rind and cook until tender, about 10 minutes. Skim any foam
from top. Remove the pot from heat and cook pickles to room temperature.
Cover and refrigerate up to 2 weeks. Let pickles drain before serving.
Yields: about 5 cups

Watermelon Rind Pickles

1 large watermelon, quartered
3/4 cup salt
2 quarts water
2 quarts ice cubes
1 tablespoon whole cloves
1 tablespoon whole allspice
9 cups sugar
3 cups vinegar
3 cups water
1 lemon, thinly sliced
5 sticks (3 inches long each) cinnamon

Remove red pulp, reserving for other uses. Peel watermelon rind. Cut
white part on melon into inch cubes. (You will need 12 cups of cubes.)
Set aside in a large bowl. Stir together the salt and water pour over
cubed rind. Add ice, cover and let stand for 8 hours. Drain and rinse
well. Cook rind and enough fresh water to cover rind. Cook over high
heat about 10 minutes or until tender. Drain well and set aside. Place
cloves and allspice on a 3 inch square of cheese cloth, tie with a
string. Stir together sugar, vinegar, and 3 cups water; add spice bag.
Bring to a boil. Boil 5 minutes pour over rind. Stir in lemon slices.
Cover and let stand for 8 hours. After 8 hours bring rind and syrup
mixture to a boil, reduce heat and simmer stirring occasionally for 1
hour. Discard spice bag. Pack rind mixture into hot jars. Filling 1/2
inch from top of jars. Add cinnamon stick to each jar. Remove air
bubbles; wipe jar rims. Cover at once with metal lids, and screw on
bands. Process in a boiling water bath for 10 minutes. Yields: 5 jars 12
ounces each.


Watermelon Rind Pickles

1 1/2 quarts prepared watermelon rind (about 6 cups)
4 teaspoon salt
1 teaspoon ground ginger
4 cup sugar
1/4 cup fresh lemon juice
1/2 cup thinly sliced lemon (about 1 medium lemon)

Preparing the Rind:
Trim the green skin and pink flesh from the rind. Cut into inch
pieces. Dissolve the salt in 8 cups of water and pour over the rind. Let
stand 5 to 6 hours. Drain, rinse and drain again. Cover with cold water
and let stand 30 minutes. Drain. Sprinkle the ginger over the rind;
cover with water and cook until fork tender. Drain.

Preparing Pickles:
Combine the sugar, lemon juice and 6 cups water in a large pot or
Dutch oven. Boil for 5 minutes. Add the rind and boil gently for 30
minutes or until syrup thickens. Add sliced lemon and cook until the
rind is transparent. Pack hot into hot jars, leaving 1/2 inch head
space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling
water bath. Yields: about 6 half pints.


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