Recipe courtesy of Jessica Harris

Watermelon Rind Pickle

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  • Level: Easy
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1/2 cup balsamic vinegar

2 cups sugar

1 lemon, sliced thin

2 sticks cinnamon, crushed

1 teaspoon whole cloves

2 teaspoons cracked allspice

9 cups cubed watermelon rind

1/2 cup salt

2 quarts plus 2 cups water

1 3/4 cups cider vinegar


  1. Prepare the watermelon rind by cutting it into 1-inch squares and removing the green skin and all but a small amount of the red meat. Place the prepared watermelon in a large bowl and soak it overnight in brine made from the salt and 2 quarts of water. When ready to prepare, drain the watermelon, wash it with fresh water, and drain it again. Place the rind in a large nonreactive saucepan with water to cover, and simmer it until it is fork-tender. Place the remaining 2 cups of water and the remaining ingredients in another large nonreactive pan, bring them to a boil, and simmer them for 15 minutes or until you have a thin syrup. Drain the watermelon rind, add it to the syrup, and continue to simmer until the rind becomes translucent. Place the watermelon rind pieces in hot sterilized jars, cover them with the (unstrained) syrup, and seal them according to proper canning procedures. The pickles will keep for several months.;