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How to Make Watermelon Pickles - A Step-by-Step Guide

Watermelon pickles are a unique and delicious way to preserve the taste of summer. These sweet and tangy treats are a Southern favorite, and they are the perfect way to use up all of that extra watermelon you have laying around. Whether you serve them alongside your favorite barbecue dish or enjoy them as a refreshing snack, watermelon pickles are sure to be a hit with friends and family.

The process of making watermelon pickles may seem daunting at first, but it's actually quite simp...

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Ingredients

  • 1 cup canning salt
  • 1 gallon water
  • 16 cups (1-inch) cubes watermelon rind
  • 1 gallon water
  • 3 cinnamon sticks
  • 1 teaspoon whole allspice
  • 1 teaspoon whole cloves
  • 2 cups white vinegar (5% acidity)
  • 3 cups white sugar, or more to taste
  • 12 maraschino cherries, halved
  • 1 lemon, thinly sliced
  • 6 1-pint canning jars with lids and rings

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 20 hrs
  • Total Time: 21 hrs 15 mins
  • Servings: 24
  • Yield: 6 pints

  • Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
  • Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
  • Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
  • Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

    • Nutrition

    136 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 4624mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 1g
    • Total Sugars: 25g
    • Protein: 1g
    • Vitamin C: 13mg
    • Calcium: 29mg
    • Iron: 0mg
    • Potassium: 136mg

    Categories

    Sweet recipes
    Tangy recipes
    Spicy recipes