Pickled Watermelon Rind

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Pickled Watermelon Rind Pickled Watermelon Rind Recipe Courtesy of

54321 Based on 11 Reviews

Servings: 3 quarts
Prep Time: 30 min
Cook Time: 40 min
Difficulty: Easy

Ingredients Add to grocery list

4 quarts watermelon rind (whites part only), cut into 1-inch cubes
1 cup kosher salt
2 gallons of water, divided
3 cups white vinegar
1/2 teaspoon mustard seed
1 teaspoon whole, assorted color peppercorns
7 cups sugar
3 (1 quart) Canning jars with lids

Directions

In a large bowl or pot, stir salt into one gallon of water until dissolved. Add watermelon rinds and let sit overnight.

Drain off water and thoroughly rinse rinds. In a large saucepan over medium-high heat, cook watermelon rinds with remaining one gallon of water. Cook the rinds until tender, about 5 minutes. Drain and set aside. Return the saucepan to heat and add vinegar, sugar and spices. Bring to a boil, then reduce heat and simmer for 10 minutes. Add watermelon rinds and cook until transparent, about another 10 minutes, stirring occasionally.

Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. While rinds are still hot, use a slotted spoon to transfer into the hot sterilized jars. Pour vinegar solution over rinds, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter overnight.

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Reader Comments:

54321

My grandma recipe is a version that is cinnamon and ginger. I am going to try to make it soon. Never canned before. Oh no My question is that in grandmas recipe she calls for 4 Tablespoons SODA rinse overnight. Whats the difference between salt or soda? Also, after the first drain and rinse she calls for a 10 boil in 4 Teaspoons ALUM in water. Again, what is this for? Is there a substitute?

By patti on June 11, 2013

54321

Greetings from Idaho! I'm bored to death at work so I decided to check out your blog on my iphone during lunch break. I enjoy the information you present here and can't wait to take a look when I get home. I'm surprised at how quick your blog loaded on my phone .. I'm not even using WIFI, just 3G .. Anyhow, excellent site!

By Brazilian Hair on October 21, 2012

54321

Hello, Paula; As a kid, we had pickled watermelon almost year round. My Mom has passed and she took the recipe with her. I have tried to find one on the internet, but no luck. Do you have one that you would share? Regards; Ernest Koncaba

By Abacnok on July 16, 2012

54321

Hi paula This is linda I have never wach your show I have a five yaer old the love your show she Will not miss you for anything in this world she love to get in the kechen and try c to cook paula deen receipe. We love you paul Deen

By linda chrisley on April 12, 2012

54321

WELL, IN WATCHING YOU ON THE INTERNET, AND WATCHING YOU ON TELEVISION, I'D SAY YOU ARE AN ALRIGHT LADY.I ADMIRE HOW GOD IS USING YOUR ABILITY AND TALENT TO BE SUCH AN OUTSTANDING PERSON. I HAVE NEVER BEEN TO YOUR PLACE, BUT I SURE AM MAKEING MY PLANS TO COME AND VISIT YOU REAL SOON.

By SHIRLEY LINGERFELT on July 04, 2011

54321

I never tire and am hooked on Paula Deen, her show and her recipes. Never have I encountered such a positively delightful woman on television. Her natural instinct for identifying with people on the other side of the cameras from her kitchen to ours is unlike any talent I have ever seen because of the genuine love she gives through those cameras. Everything about her is warm and genuine, and if I could have a sister or a cousin I would pick her. She has blessed my life and blessed the whole world. She's my Paula!

By Diane on March 02, 2011

54321

I do have one using the Red part of the watermelon is is wonderful.

By Anonymous on August 04, 2010

54321

My Watermelon Pickle recipe is a sweeter version with sugar, clove, cinnamon stick, and fresh ginger. I love popping open a jar around Thanksgiving time! The smell is strong and sweet and the first bite is full of the taste of many Holiday's past. I'm so moved by the flavors of my childhood and the memories they conjure in my mind. What a wonderful thing...Food! Paula, I love trying new recipes and your more savory version looks delish!

By At Home With Rebecka on August 04, 2010

54321

When do you add the sugar?????

By Anonymous on July 27, 2010

54321

This is very similar to my grandmother's recipe for Pickled Watermelon Rind except that my grandmother's recipe only calls for 6 cups of granulated sugar. Speaking of granulated sugar, how much granulated sugar you need to use will entirely depend on the ripeness and sweetness of the watermelons that you use the while part of the rind from. Because we folks here in northern Arkansas (Cave City to be exact) have a reputation of having the world's sweetest Watermelons, for me about 5 cups of granulated sugar might even be a bit much. I'll find out for sure in a couple weeks after my watermelon rinds have a chance to cure. (Incidentally, our Watermelon Festival is coming up on August 12 to August 15. Come and find out for yourself how sweet our watermelons are - they're free for everyone. Eat a slice at our festival or take an entire watermelon home free of charge then try out this recipe with Cave City, Arkansas watermelons. Yummy!)

By Anonymous on July 27, 2010

54321

This is an easy recipe! I have been pickling and canning for years. I have a favorite pickled watermelon recipe given to me by a friend that is good too! But I think this one is even better! As with any recipe, read and read again before beginning to make sure you have all you need and are organized! I find this keeps me from going "oops!" later when I realize I missed a key ingredient to the recipe by reading through the ingredients too fast. Like the previous post that asks how much vinegar. Recipe clearly says 3 cups! Love to you, Paula and your family!

By southernpinkgal on July 27, 2010

54321

How much Vinegar is used in this recipe?

By Anonymous on July 26, 2010

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